The Aves

2 oz Pisco, Porton
1 oz Ponzu
1⁄2 oz Teriyaki sauce
1⁄2 oz Lemon juice
1 T Roe (Tobiko)
2 Quail egg (Whole and Raw)
1 Green Onion
1 wdg Lemon (Garnish)
Instructions

Shake and strain Pisco, Ponzu, Teriyaki, and fresh lemon juice into a champagne flute. Add Roe, Onion and quail eggs. Garnish with a lemon wedge.

Notes

Cut the ingredients in half and serve as a shooter for the weary...

Picture of The Aves
©2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Alexander, Los Angeles, CA, USA
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Zachary Pearson commented on 1/02/2012:

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

buffalo old fa… commented on 1/03/2012:

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

Hope the changes help.

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
Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Alexander, Harvard & Stone, Los Angeles, CA, USA
Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Zachary Pearson commented on 12/31/2011:

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?

buffalo old fa… commented on 1/02/2012:

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
Yields Drink
Year
2011
Authenticity
Altered recipe
Creator
Alexander, Reno, NV, USA
Source reference

Vintage Spirits and Forgotten Cocktails - Haigh

Curator rating
Not yet rated
Average rating
4.5 stars
(7 ratings)
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Zachary Pearson commented on 12/31/2011:

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.

Yields Drink
Authenticity
Your original creation
Creator
Scott Diaz, Seattle, WA
Curator rating
5 stars
Average rating
4.5 stars
(10 ratings)
From other users
  • Tasty. — ★★★★★
  • Cachaça- sweet, sour
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sjdiaz21 commented on 1/05/2012:

Changed slightly, felt passion fruit syrup is easier to come by and work with.

christina in tacoma commented on 5/06/2012:

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 :)

sjdiaz21 commented on 5/07/2012:

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!

mikejaz2 commented on 7/01/2012:

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.

Yields Drink
Authenticity
Unknown
Source reference

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

Curator rating
Not yet rated
Average rating
3.5 stars
(13 ratings)
From other users
  • 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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Zachary Pearson commented on 12/31/2011:

Curated slightly - Kindred Cocktails assumes all juices, garnishes, etc... are freshly made.

shadowkirby commented on 4/29/2022:

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.

Yields Drink
Authenticity
Unknown
Source reference

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

Curator rating
Not yet rated
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Not yet rated
From other users
  • 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
Yields Drink
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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From other users
  • 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.....

Yields Drink
Authenticity
Altered recipe
Creator
Bar Florida, 1935
Curator rating
Not yet rated
Average rating
4 stars
(8 ratings)
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Zachary Pearson commented on 12/30/2011:

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

sjdiaz21 commented on 12/30/2011:

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.

Yields Drink
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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christina in tacoma commented on 1/14/2012:

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?

Zachary Pearson commented on 1/14/2012:

Christina,

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

Thanks,

Zachary

christina in tacoma commented on 1/14/2012:

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.

Zachary Pearson commented on 1/14/2012:

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

christina in tacoma commented on 4/29/2012:

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!

Zachary Pearson commented on 4/29/2012:

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

christina in tacoma commented on 4/29/2012:

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.

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina.
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
From other users
  • The port adds a nice sweetness.
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Zachary Pearson commented on 12/29/2011:

Curated slightly - we assume all fresh ingredients like citrus, garnishes, etc... are fresh.

WalterPlatta commented on 12/30/2011:

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

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