Post Road Punch

2 oz Rye, Bulleit
1⁄3 oz Simple syrup
1⁄3 oz Lemon juice
1⁄3 oz Lime juice
3⁄4 oz Cinnamon syrup
1 ds Bitters, Angostura
2 oz Ginger beer, Fentimans
Instructions

In a mixing glass add Rye, Sour Mix, Cinnamon Bark Syrup and Bitters. Stir and strain into Tall Rocks Glass filled with ice. Top with Ginger Beer.

Garnish - Lime Wheel

Glassware - Tall Collins Glass

Post Road Punch by Mark Murphy, IRC
2011 Kindred Cocktails
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Mark Murphy, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
4 stars
(7 ratings)
From other users
  • omit simple syrup
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Dan commented on 9/29/2011:

Curated to remove "sour mix" as an ingredient. Added ingredient note about making sour mix as mise en place.

Cucumber Lavender Sour Punch

4 oz Gin, Hendrick's
3⁄4 oz Ginger liqueur, Domaine de Canton
3⁄4 oz Crème Yvette
3⁄4 oz Simple syrup
1 oz Lemon juice
3 sli Cucumber
1 pn Lavender Tea, Harney and Sons
Instructions

Muddle cucumbers in shaker. Pour gin, liqueurs, syrup and lemon juice into shaker. Add ice and shake vigorously. Strain into ice-filled pitcher. Stir in thin cucumbers, lemon and lavender.
Garnish: Cucumbers and Lemon Wheels & Lavender Buds

Notes

Punch recipe is designed for 1-2 people.

History

Take on Charlotte Voisey's cocktail of the same name. It showcases the botanicals in Hendrick's including coriander, lemon and orange peel, chamomile and meadowsweet with the addition of distilled oils of cucumber and rose petals.

Cucumber Lavender Sour Punch
©IRC
Yields Pitcher
Authenticity
Altered recipe
Creator
Charlotte Voisey
Source reference

Charlotte Voisey on the Cocktail Spirit with Robert Hess
http://www.smallscreennetwork.com/video/215/cucumber_lavender_sour/

Curator rating
Not yet rated
Average rating
5 stars
(1 rating)
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  • Watermelon Gin Cooler — Gin, Watermelon juice, Lemon juice, Simple syrup, Mint
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Bison Drop

1 1⁄2 oz Bison grass vodka
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Lemon juice
1⁄2 oz Honey syrup (infused - see note)
2 ds Orange bitters, Bitter Truth Orange
1 sli Lemon (as garnish)
Instructions

Shake all ingredients and strain into an old fashioned glass over ice. Drop lemon wheel into drink.

Notes

To make infused honey syrup, cook with Tahitian Vanilla Bean and Orange Peels. Strain with coffee filter for clear syrup.

Bison Drop
©2011 Indian Road Cafe
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rachel Wilde, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
5 stars
(10 ratings)
From other users
  • A little sweet. Honey syrup 1:1 or less
  • Wow! I thought this would be sweet but it's surprisingly tart and refreshing. It's like a super sophisticated lemon drop with delicate floral and vanilla notes. Best use of bison grass vodka without resorting to apple. — ★★★★★
  • Adult Lemonade. Easy to drink, perfect for a summer afternoon cocktail. — ★★★★★
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Dan commented on 9/25/2011:

This sounds very nice and the name gave me a chuckle. I added the garnish to the ingredients and clarified the copyright on the image. Thanks!

Zachary Pearson commented on 11/26/2011:

Curated to tweak the brand of orange bitters, and to move the instructions for making the honey syrup to the Notes section.

mikejaz2 commented on 7/15/2012:

It's a nice-sounding drink...not having a lemon handy, and the time or energy to make infused honey syrup, I substituted a half-oz of Limoncello (Pallini) and squeezed a wedge of lime for a bit of tartness. Worked pretty well, when I added another wedge (1/4 lime total) and another oz. of Zubrowka, it got even better. Served it in a chilled cocktail glass.

Went out and bought lemons, will make the honey syrup tonight and try out the original recipe...I'm doing the research for my mom's 80th birthday celebration cocktail (Zubrowka is her favorite "hard" liquor), and this appears to be a winner. Plus, it has St. Germain (my elderflower liqueur of choice)...how could it not be good?

drinkingandthinking commented on 3/16/2025:

6 years and 700+ ratings on this site and this is the one I keep coming back to. I go out and buy a bottle of Zubrowka just to make this cocktail. This is a 5 star all around crowd pleasing not too fancy but subtly sophisticated best favorite of faves of all times. Even if you cheat with vanilla extract in the honey it's, in a word, sublime.

Apple of My Rye

1 oz Rye, Bulleit
1 oz Apple brandy, Clear Creek
1 spl Rich demerara syrup 2:1
2 ds Bitters, Bitter Truth Jerry Thomas’ Own Decanter
2 ds Orange bitters, Fee Brothers Orange
1 twst Orange peel (as garnish)
1 twst Lemon peel (as garnish)
Instructions

Stir, strain, rocks, old fashioned glass, garnish

Apple of My Rye
Rachel Wilde
Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Rache Wilde, Indian Road Cafe, NYC
Curator rating
Not yet rated
Average rating
3.5 stars
(3 ratings)
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SunnyAndRummy commented on 9/27/2011:

I am assuming the 2 oz. of orange bitters is a typo, yes? I like my orange bitters as much as the next guy but. . .

Dan commented on 9/27/2011:

Good point. Moderated to change orange bitters unit to dash, added garnished to ingredient list, and condensed instruction to standard format.

rwilde commented on 9/29/2011:

Sorry thanks for the correction! Yes this is dashes not ounces.

Mezcal Cafe su Da

1 oz Mezcal, Scorpion Silver
1 oz Sweetened condensed milk (fat free version OK)
4 oz Coffee (strong, cold or at least not hot)
Instructions

Stir with lots of ice and pour into prepared cocktail glass rimmed with raw (turbinado) sugar or Stirrings Espresso Martini Rimmer. Enjoy!

Picture of Mezcal Cafe su Da
©Christopher Carlsson
Yields Drink
Year
2005
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review
Source reference

http://www.spiritsreview.com/recipes-mezcal.htm

Curator rating
Not yet rated
Average rating
Not yet rated
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Dan commented on 9/29/2011:

Curated to add quantity of condensed milk, remove coffee quantity from ingredient name, and add reference. Also removed Borden's since I bet any condensed milk will work fine and I don't really see the need for Kindred Cocktails to have to know about Borden's as a brand.

Blood, Smoke and Sand

3⁄4 oz Sotol, Don Cuco
3⁄4 oz Orange juice
3⁄4 oz Cherry Liqueur, Cherry Heering
3⁄4 oz Sweet vermouth, Carpano Antica Formula (Optional (Tends to muddy taste IMHO))
Instructions

Stir with ice, strain into martini glass
Can also be served on rocks

History

Variation of Blood and Sand

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Christopher Carlsson, Spirits Review, Rochester NY
Curator rating
Not yet rated
Average rating
Not yet rated
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Plymouth Express

1 3⁄8 oz Gin, Plymouth
2⁄3 oz Triple sec
2 ds Orange bitters
4 oz Coffee
Instructions

Make coffee (original recipe used espresso but strong coffee from a French press/cafetiere is fine). Mix all ingredients in cocktail shaker and serve in cocktail glass. No garnish.

Notes

I am yet to try a little chocolate powder or cinnamon in the mixture.

Alternatively, as it has a nice crema, put the chocolate or cinnamon on top.

Yields Drink
Authenticity
Authentic recipe
Creator
Plymouth gin.
Source reference

Plymouth distillery.

Curator rating
Not yet rated
Average rating
4 stars
(5 ratings)
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noksagt commented on 8/26/2016:

I found that a little but of salt improved this cocktail remarkably. I used unsweetened cold brew. It could be that some more dilution from icing freshly made espresso or hot coffee would have resulted in a similar improvement to the balance.

Gin Garden

1 3⁄8 oz Gin, Plymouth
2⁄3 oz Cucumber (Peeled. If you don't have a juicer, muddle it.)
1 3⁄8 oz Apple juice (Fresh if possible.)
1 ds Elderflower syrup, Monin
Instructions

Combine ingredients in a shaker with ice, serve in cocktail glass with cucumber garnish.

Depending on the acidity of the apples, you may wish to add simple syrup or lemon juice to taste.

Yields Drink
Authenticity
Authentic recipe
Creator
I tasted it at the Plymouth distillery, but with lemon juice in place of the elderflower. They also used a sweet (but not sweetened) bottled apple juice.

Plenty of online recipes add the elderflower.
Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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Ancient Mariner

1 oz Jamaican rum (Appleton 12 yr)
1 oz Demerara Rum (Lemon Hart 80 Proof)
1⁄4 oz Allspice Dram, St. Elizabeth
3⁄4 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Simple syrup
1 spg Mint
Instructions

Shake, strain into ice-filled old-fashioned glass, garnish with mint and lime wedge

Notes

I would start with less allspice dram and add more if you want it- the flavor is strong. Orgeat in place of simple syrup is good.

History

From Beachbum Berry's Grog Log

Yields Drink
Authenticity
Unknown
Creator
Jeff Berry
Source reference

http://cocktailvirgin.blogspot.com/2009/06/ancient-mariner.html

Curator rating
Not yet rated
Average rating
4 stars
(23 ratings)
From other users
  • Really good with Appleton 12, El Dorado 12, and 1 tsp allspice dram.
  • Used V/X, and approximated the Lemon Hart by diluting Hamilton 151. Solid tiki offering. Nice mix of citrus and spice. — ★★★★
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PapaDoble commented on 1/25/2017:

Apparently you can't delete (can only edit) a comment from this site?

Cynario commented on 2/13/2025:

Made with Appleton V/X and Hamilton Demerara 86, 1/4 oz orgeat and 1/4 oz simple. Added a 1/4 oz float of OFTD to take it up a notch.

Bases Clearing Double

2 1⁄2 oz Rye (We use a Rye infused with Gingerbread Rooibus Tea from Rare Tea Cellar)
3⁄4 oz Pineapple juice
3⁄4 oz Orange juice
3⁄4 oz Lime juice
3⁄4 oz Orgeat
1 pn Nutmeg (this should be grated onto the assembled cocktail)
Instructions

Combine all ingredients, shake and strain into collins glass filled with crushed ice. Grate nutmeg over the assembled cocktail.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Sandy Levine- The Oakland Art Novelty Company
Curator rating
Not yet rated
Average rating
2.5 stars
(2 ratings)
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