Curated slightly: Bank's is a brand of Light rum, and changed the number of servings to a much more realistic amount.

Made this with 1.5 oz Woodford Reserve Bourbon and found it to be quite tasty.

Curated: Moved Knob Creek from the notes section to the brand section. Changed Whiskey to Bourbon. Changed Berries to Grapes, and removed grapes from the notes.

Thanks again Zachary. Just realized how to actually add ingredients to the data base.

You're welcome... two quick things. First, when you say cane syrup, do you mean the dark brown stuff from Louisiana (Steen's), the golden colored stuff from French speaking Caribbean islands (Sirop JM), or are you thinking of simple syrup?

As for adding new ingredients to the database, here's the thing. The big pink box you see when you enter a new ingredient into the database is there for a reason. I have a little pink box on my home screen called "Ingredients Without Pages", which currently has 291 entries. All those blue colored links that go to pages with articles about the ingredient in question? I write those, and I've probably written 750 of them. 

Now I understand if there's an ingredient that someone needs for their cocktail, but that doesn't exist in the KC database. That's fine. But when people force new ingredients into the database that are misspelled (Chartreuse is a big one here), or we already take into consideration (Fresh Lemon Juice instead of Lemon Juice), or add flavored syrups to the list instead of calling it SImple Syrup and in the notes section putting "shoe leather and moondust infused - see note" and writing a note at the bottom detailing how to make it, it means a lot of cleanup work for Dan (mainly).

The Style Guidelines are a great resource for people starting out at Kindred Cocktails, and I highly suggest that everyone look them over before entering drinks. Again, this place wouldn't have the depth and breadth of cocktails, knowledge and great people without participation from everyone involved, and I thank you for your contributions. 

Zachary

Thanks for the Style Guidelines link. Helped a ton. I was using sugar cane from the box and making a cold simple syrup… letting it dissolve instead of cooking it down. I'll add it to the notes.

Curated slightly: Kindred Cocktails assumes fresh juices, as per the Style Guidelines. Also... I'm guessing Teriyaki is Teriyaki Sauce. Are the eggs hard boiled or pickled? Is there a particular kind of roe you prefer? Should the drink be strained before the addition of the roe, onion and eggs?

Thanks,

Zachary

Yup Teriyaki Sauce. The eggs are whole and raw. Tobiko Roe. yes, shaken and strained.

Hope the changes help.

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.

Curated slightly - Kindred Cocktails assumes that all ingredients will be high quality and freshly made.

Good to know. Thank you.

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...