Monkey 47 and jasmine simple syrup worked very well.

Curated slightly - we assume you're using fresh ingredients and not concentrates, pre-made mixes, or other ingredients of dubious provenance. Changed Fresh Lime Juice to Lime Juice.

Curated: Moved Bacon fat infused from ingredient to processing. Folded in the former cocktail "Bacon Fat Infused Bourbon" into the notes section to give instructions. Changed Navan to a brand of vanilla liqueur.

Curated slightly to remove confusion - the BroVo is a rose geranium liqueur, not one that's rose and geranium.

I think here it's best to use a really quality aged Balsamic. It will lend sweetness to the beverage that might end up being a little tart, especially if your strawberries are a little unripe.

Curated this - fixed soda name (Izze). Renamed the drink Paloma Sour, as this has lime juice and a sweetener that are not canonical.

One of my favorites.  Note that this cocktail seems to have originated in David Embury’s The Fine Art of Mixing Drinks (1948), though he calls for a bit less rye and for Ango instead of Peychaud's. The "created by" on this page refers to the columnist for this particular incarnation.

Curated name from "Perfect Old Fashioned" because of the well-established conflicting meaning of the word Perfect in cocktail titles. This recipe is similar to how Old Fashioned were made in my youth. I also reordered the ingredient to help them be consistent with the Kindred Cocktails style.

This is well known in the Midwest as the Wisconsin Old Fashioned except use Korbel Brandy.

A few years ago we had a group from Wisconsin ask for "Korbel Old-Fashioneds Sour"; I had no idea what they meant but turns out this is exactly what they wanted. First time I had ever heard them called this.

Renamed from "Perfect Manhattan" because the word "perfect" has a long-standing tradition of meaning using a 50:50 mixture of sweet and dry vermouth in lieu of all one or the other.

For myself, I find 1/2 oz of Benedictine overwhelms the Maker's Mark bourbon. My suggestion: (1) Make the drink according to the recipe, but add only 1/4 oz of Benedictine for start; add more to suit your taste OR (2) Make the drink according to the recipe, but add 2 1/4 oz of Maker's Mark bourbon, and add more to suit your taste.

I adjusted the recipe by adding a little more than a 1/4 oz of Maker's Mark. Unadjusted, I would rate it a four. After adjusting the drink by adding 1/4 /oz bourbon, I rated the Manhattan with Benedictine at a 4.5. This drink might also benefit from an orange twist.

I haven't tried this one but it is essentially a Benedictine heavy version of the classic Preakness (typically 1/4 oz Benedictine, 3/4 oz vermouth, 1.5 oz rye or bourbon, 1 dash Angostura.) The 3 dashes of orange bitters would change it somewhat as well.

Curated to fix Peychaud's Bitters and Yellow Chartreuse.

Sounds like a great recipe, and a good intro to Scotch-like cocktails. I'll definitely be trying this!

The instructions seem to have a bug. If you put the lemon juice, sugar, and bitters into an ice-filled mixing glass, how can you muddle them? You don't seem to be muddling the lemon itself, so perhaps we could measure the juice by volume (which is much more reproducible by other people). Maybe something like 1/2 oz lemon juice with instructions like "muddle sugar cube, bitters and lemon juice, add rest and ice, shake, strain, straight up, cocktail glass, garnish". We assume a knowledgeable reader so that basic instructions don't have to be repeated in every recipe.

Also, feel free to put your real name in as creator, if you'd like.

I up'd the whiskey to 2oz and decided to use a tsp of simple syrup. After trying this again today, I felt it needed a little more whiskey in sip as it was a bit too light. Given, Irish whiskeys are usually lighter in style this is still a great intro to whiskey cocktails. You could also use 1/2tsp of simple syrup if you like it a little less sweet, given the amounts of Chartreuse, but my sweet tooth likes a tsp just fine.