Sioux City Slugger

2 oz Whiskey, Buffalo Trace
1⁄2 oz Demerara syrup (Infused with Sarsaparilla bark)
2 ds Peychaud's Bitters
Instructions

Syrup: Make sure not to leave the bark in too long or it will begin to take on a woodsy note.

History

Old Fashioned variation

Picture of Sioux City Slugger
©2011 Kindred Cocktails
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Year
2011
Authenticity
Altered recipe
Creator
Alexander, Harvard & Stone, Los Angeles, CA, USA
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5 stars
(2 ratings)
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Curated slightly - moved Peychaud's from the notes section into the ingredient section. Also, how much Sarsaparilla bark is needed to infuse into the syrup?

Peychaud's wasn't showing up in the ingredient section.
The bark is hard to judge. I used 1 ounce (weight) of bark per 2 cups of water and 1-1.5 cups of sugar. The bark itself is really sweat in general but not all bark is the same.

The Fool Moon

2 oz Gin, Hendrick's
3⁄4 oz Simple syrup (Homemade 1:1)
1⁄2 oz Lemon juice
1 t Crème Yvette
4 lf Mint
Instructions

In a Collins glass:
Press and muddle mint and syrup.
Add ice and gin.
Stir while topping off with soda.
Add Yvette.
Garnish with thin lemon wheel and mint sprig.

Notes

Hendrik's can be substituted for another type of gin depending on preference.
I chose it for it's bouquet and how it interacts with the Yvette and mint.

History

A variation of the 1941 Blue Moon Cocktail.
I simply made it taller, slower, more floral and a bit sweeter.

Picture of The Fool Moon
©2011 Kindred Cocktails
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Year
2011
Authenticity
Altered recipe
Creator
Alexander, Reno, NV, USA
Source reference

Vintage Spirits and Forgotten Cocktails - Haigh

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4.5 stars
(7 ratings)
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Curated slightly - Kindred Cocktails assumes that all ingredients will be high quality and freshly made.

Caipirinha Pasión

2 oz Cachaça, Leblon
3⁄4 ? Lime (Cut into pieces)
1⁄2 oz Passion fruit syrup (Or more to taste)
1 bsp Aperol
Instructions

Muddle passion fruit syrup and limes. Add remaining ingredients and ice, shake and pour (don't strain) into an Old Fashioned glass.

Notes

I used passion fruit syrup since it’s far easier to come by than fresh passion fruit. If you’re able to get a hold of fresh passion fruit, add 1/2 a fresh passion fruit to recipe and sub the passion fruit syrup for simple syrup or 3 tsp super fine sugar.

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Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
5 stars
Average rating
4.5 stars
(10 ratings)
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  • Tasty. — ★★★★★
  • Cachaça- sweet, sour
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Changed slightly, felt passion fruit syrup is easier to come by and work with.

Hey Scott, thanks for the recipe. Today was an almost summery day in the northwest, so I gave this a shot. I have a bottle of Passoa that doesn't get a lot of use; I used it in place of the syrup and it seemed to work well. I have Leblon cachaca, and I'm not crazy about it.. But your recipe is a great idea and the best use for my Leblon that I have tried so far, though I look forward to trying other brands. I also love the Aperol addition :)

Thanks Christina. You know, funny you mentioned Leblon not being your favorite because that's why I thought of this drink. I find it has a little too much musk and funk to it so I was trying to find a use for it. I usually just go with the daily drinker Cachaca 51. Novo Fogo Silver would make a fine choice as well. Cheers!

I used Pitu, its a nice not too funky cachaca...cut back on the lime a bit, as I wanted it to be a tart undercurrent and not up front. Instead of Passion Fruit syrup I used Goya frozen passionfruit pulp and a 1/2 shot of simple syrup per drink. Tried it with Bittercube Bolivar bitters, not sure with all the other flavors if that made much of a difference.

I love this site...it could inspire me to drink Eight Days a Week, as the Beatles once sang...

Aperol Orange Clover

1 3⁄4 oz Irish whiskey
3⁄4 oz Aperol
1⁄2 oz Orange juice
1⁄4 oz Honey (or simple syrup)
1 twst Orange peel
Instructions

Shake vigorously, strain on the rocks, garnish with orange twist.

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Authenticity
Unknown
Source reference

Aperol website - http://www.aperolusa.com/aperol-recipes?id=23

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3.5 stars
(12 ratings)
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  • Works with gin, too
  • Honey syrup might mix better. And could probably be kept at 1/4oz. (Recipe was a bit too syrupy sweet to me.)
  • A good deal of irish whiskey paired with just enough aperol, sugar, and orange to make a well balanced cocktail.
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Curated slightly - Kindred Cocktails assumes all juices, garnishes, etc... are freshly made.

An orange forward whisky sour variation. Feels a little unbalanced.

Old Fashion Apple Pie

1 1⁄2 oz Flavored whiskey, Midnight Moon Apple Pie
1 1⁄2 oz Rye
1 sli Orange
5 ds Bitters, Boker's
Instructions

Muddle orange slice in glass. Fill glass with ice and add all other ingredients. Stir

Notes

Bulleit recommended by poster.

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Authenticity
Unknown
Source reference

http://www.juniorsmidnightmoon.com/recipes/applepie/

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  • This is really good. We used Bulleit and Jerry Thomas bitters and were just blown away!
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Massa[man]hattan

2 oz Rye, Old Overholt
3⁄4 oz Sweet vermouth, Vya
3⁄4 oz Simple syrup (Massaman (see notes))
1 ds Bitters, Angostura
1 twst Orange peel
Instructions

• Combine rye, vermouth and syrup over ice. Stir for 30 seconds, or until very well chilled. Strain into a lowball glass. Top with four dashes of bitters. Garnish with a nickel-sized coin of orange rind.

Notes

Massaman Syrup: Yield 1 quart
Ingredients:
• 1 tablespoon ground mace
• 5 sticks cinnamon
• 2 tablespoons coriander
• 6 whole cardamom pods
• 15 cloves
• 2 nutmegs
• 2 cups dark brown sugar
• 2 cups water
Method
1. Combine all spices in a saucepan over low heat. Toast lightly for a few minutes.
2. Add sugar and water and bring contents to a boil. Once boiling, turn the heat off and allow the mixture to steep for at least two hours.
3. Strain the contents through a sieve to remove solids, and pour into an airtight container. Syrup will keep for up to two weeks in the refrigerator.

History

Created by Julia Travis, the beverage director at Kin Shop

Massa[man]hattan at Kin Shop by Julia Travis
©Aaron Ginsberg, New York Times
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Authenticity
Your original creation
Creator
Julia Travis, Kin Shop, Greenwich Village, NYC
Source reference

New York Times Dining - goo.gl/24Uud December 30, 2011, A Classic Cocktail with a Thai Twist

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  • I am really excited to try this.
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Floridita Special

2 oz Rye, Old Overholt
1 1⁄3 oz Sweet vermouth, Martini & Rossi
1 bsp Amer Picon
1 bsp Triple sec, Cointreau
1 cube Sugar
2 ds Bitters, Angostura
Instructions

Muddle bitters and sugar, add remaining ingredients, add ice, stir and strain into a chilled coupe glass. Lemon peel garnish

Notes

I adapted this from a 1935 Reprint of Bar Florida Cocktails. Original called for (based on book) 1/3 Rye, 1/2 M&R Vermouth (dry or sweet?), 1 tsp Amer Picon, 1/2 tsp curacao, 1/2 tsp sugar, dash bitters and lemon peel. I'm assuming measurments are ounces so it seemed like a small drink to me.....

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Altered recipe
Creator
Bar Florida, 1935
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4 stars
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  • Country Life #2 — Bourbon, Sweet vermouth, Jamaican rum, Bitters, Orange peel
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  • Another Fine Mes — Rye, Tequila, Triple sec, Sweet vermouth, Bitters, Orange bitters, Maple syrup, Orange peel
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I really dislike ratios, but they're common in a lot of books from the 30's. If you're going to set your volume = 4, 1/2 is 2 and 1/3 is 4/3, so the recipe should be 1 1/3 oz M&R, and a barspoon of Amer Picon. I can change this if you'd like.

Thanks,

Zachary

Thanks for the clarification on the ratios Zachary. If you don't mind adjusting the ratios that would be great, thanks again.

Spanish Sigh

1 oz Cynar
3⁄4 oz Bonal Gentiane Quina
1⁄2 oz Demerara Rum, Lemon Hart 151
1⁄4 oz Bitters, Spanish Bitters (Adam Elmegirab's)
1⁄4 oz Cream Sherry, Lustau Cream
1 sli Orange
1 pn Salt (to rim glass)
1 twst Orange peel (as garnish)
Instructions

Muddle orange slice. Add Cynar, Bonal, rum and bitters. Stir for 30 seconds. Partially rim glass with salt. Strain into glass, float Cream Sherry on top, and garnish.

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Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
4.5 stars
(3 ratings)
From other users
  • Notably low ABV
  • Excellent. Bitter and herbal with a nice amount of brown sugar / caramel from the LH 151, nuttiness from the sherry, and tartness from the orange. Creative and well balanced.
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This looks really good. Do you think I it would be worth trying with lustau east india solera, or better to wait until I've found the specified cream sherry?

Christina,

Yeah, East India Solera would be a fine sub for Lustau Cream.

Thanks,

Zachary

Made it, and this is really good. I subbed smith and cross rum since I don't have the 151. I'm going to need more of the spanish bitters, as I fully intend to keep making this- thanks for sharing.

Christina,

Glad you like it - I can't recommend LH 151 enough. It gives you punch without much volume, and it's indispensable for infusions. If you can find the other Ed Hamilton rums (La Favorite, Duquesne, Neisson), you can find LH.

Thanks,

Zachary

Today I played with this a bit- it is still one of my favorite drinks, but I wanted something lighter, like a Duplex. I tried 1:.5:.5 Bonal:East India Solera Sherry: Cynar with an orange twist, Spanish bitters, and a little soda. I'm quite happy with it- thank you for giving me the idea to put these ingredients in the same glass!

Christina,

Interesting... did the soda work? I'd guess that with East India, the base would be sweet enough to stand up to the drying out effects of the soda.

Thanks,

Zachary

I tried it without the soda first, but I did prefer it with just a small amount to cut the sweetness. I have La Gitana Manzanilla and Lustau Amontillado in my cabinet as well, and I am going to try them here too when it is their turn to be open... The bonal/sherry/cynar combination is, for me, one of those synergistic and magical things, and I am so grateful that you made the initial suggestion.

O'Gara

1 1⁄2 oz Tennessee whiskey, Jack Daniels
1 oz Tawny port
1⁄2 oz Lemon juice
1⁄3 oz Cynar
1⁄3 oz Simple syrup, Monin
Instructions

Shake all ingredients with ice and strain into ice-filled old fashioned glass. Garnish with a lemon wedge and serve with straws.

Notes

Some different flavors with a gorgeous american spirit in the lead.

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Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina.
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2.5 stars
(2 ratings)
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  • The port adds a nice sweetness.
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Curated slightly - we assume all fresh ingredients like citrus, garnishes, etc... are fresh.

It depends... I know more than one who doesn't have assumed that the lemon or lime or orange juice cannot be bottled.

Saint Pisco

1 ? Egg white
1 1⁄2 oz Pisco, Campo de Encanto
3⁄4 oz Elderflower liqueur, St. Germain
1⁄4 oz Lime juice
3⁄4 oz Passion fruit juice
1⁄2 oz Demerara syrup (2:1)
Instructions

Combine in a shaker tin, dry shake for 5 seconds. Add ice and shake vigorously for 10 seconds. Strain into a chilled coupe glass. Lime wheel garnish.

Notes

Perfect Puree of Napa Valley make really high quality purees and concentrates. I recommend their Passion Fruit Concentrate. Simply mix with equal parts water to dilute to a juice. It's usually pretty hard to find good exotic juices and this is a tried and true product.

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Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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Changed the cocktail name. Same recipe, though.

Seems super sweet to me. Demarara + passion fruit + elderflower adds up to 2  .2oz. And 5 oz of citrus. Would like to try with reworked ratio.

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