El Monje (The Monk)

1 1⁄2 oz Whiskey (argentine whisky)
1⁄2 oz Campari (or Cazalis Bitter (argentine brand))
1⁄2 oz Curaçao (or Hesperidina (argentine bitter orange liquor)
1 oz Bénédictine (or Monacal liquor (argentine brand))
Instructions

Stir all ingredients in a Boston glaas filled with ice. Strain into a chilled cocktail glass and garnish with a flamed orange twist.

Notes

This drink is made with argentine ingredients and brands but I have named similar brands so that everyone can do it.

History

"Hesperidina" is a little sweet liquor made with bitter orange peels. "Cazalis bitter" is similar to Campari even in color and the "Monacal" is an argentine Benedictine.

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
4 stars
(3 ratings)
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Funny Duck

1 1⁄2 oz Bourbon, Maker's Mark
3⁄4 oz Sweet vermouth, Martini & Rossi (maybe Cinzano.)
3⁄4 oz Bénédictine
1⁄3 oz Averna
1 ds Bitters, Angostura
Instructions

Stir all ingredients with ice and strain into chilled cocktail glass. Add a orange zest twist and serve.

Notes

Some classic ingredients and a touch of italian bitter in that original creation. In my country (Argentina) Monacal Liquor replace Benedictine.

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
4.5 stars
(32 ratings)
From other users
  • Use 2oz of rye instead of bourbon
  • My modification: 1 1/2 oz Rittenhouse Rye 1 oz Carpano Antica Formula 1/2 oz Amaro Nonino Quintessentia 1/2 oz Benedictine 2 ds Scrappy’s Chocolate bitters Lemone Peel for garnish Stir, pour over large ice cube
  • Very tasty - just a bit too sweet for my taste
  • Good balance although slightly sweeter taste, good for dessert.
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bmk_cbrxx commented on 8/28/2022:

Better with Rittenhouse, cuts through the sweetness very nicely

Pompelmo

1 oz Pisco
1⁄2 oz Aperol
1 bsp Elderflower liqueur, St. Germain
2 oz Grapefruit juice
1 oz Seltzer water
2 ds Grapefruit bitters, Fee Brothers Grapefruit
1 twst Orange peel (as garnish)
Instructions

Shake 1st 4 ingredients, strain, ice-filled highball, top with seltzer, stir gently, garnish with bitters and orange swath

Notes

Pompelmo is Italian for grapefruit. I like the way Pisco and St. Germain play on the bitter Aperol and grapefruit components.

Picture of Pompelmo
2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Authentic recipe
Creator
Robert Love
Source reference

http://food.rlove.org/2010/06/aperol-pompelmo.html

Curator rating
Not yet rated
Average rating
4.5 stars
(8 ratings)
From other users
  • Excellent gulp-able low abv drink. Reminds you of watermelon. Elderflower is subtle. — ★★★★
  • Maybe try with a bit more St. Germain... — ★★★★★
  • This is really an outstandingly refreshing drink. It feels to me like one *could* pour a bit heavier on the Pisco if one wanted to -- but as is this is a perfect summer backyard party / barbecue drink.
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Dan commented on 12/15/2011:

Curated to revert to the the authentic recipe. Altered version suggested substituting 7-Up for seltzer. The authentic recipe is more true to the spirit of Kindred Cocktails. Feel free to use the Your Comments section of your cocktail book entry to track your personal preferences. Thanks much for posting!

sjdiaz21 commented on 12/15/2011:

I like the touch of sweetness that comes from lemon-lime soda, kinda balances out the bitter. Maybe I'll try with San Pellegrino Lemon or Orange Sparkling water as well.

sfnyc commented on 7/07/2023:

Although the specs call for grapefruit juice, I was a bit thrown off by the photo of grapefruit soda. Anyway, I went with the juice, of course, but ended up adding 1/4 oz passion fruit syrup to balance out the tartness.

Chocolate Lady

1 oz Gin
1 oz Triple sec
1 oz Lemon juice
1 oz Crème de Cacao
Instructions

Shake, straight up, whatever garnish you feel appropriate.

Notes

Try experimenting with the amount of Creme de Cacao and gin. Some prefer less chocolate. Some might want White Lady-levels of gin (2 parts gin, 1 part each of everything else).

History

I was trying to recall the recipe for the 20th Century and knew it was a corpse reviver 2, minus one ingredient (and the absinthe) and adding Creme de Cacao. I substituted the wrong one, but I like this a lot! It's effectively a white lady with creme de cacao.

Yields Drink
Authenticity
Unknown
Curator rating
Not yet rated
Average rating
3 stars
(5 ratings)
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The Yellow Fizzle

1 oz Rhum Agricole, Clément VSOP
1 oz Herbal liqueur, Green Chartreuse
1⁄2 oz Allspice Dram
1 Whole egg
2 ds Bitters (Experimental Swizzle Bitters)
3 oz Milk (Hot)
1 twst Lime peel (as garnish)
1 ds Bitters (Experimental Swizzle Bitters)
Instructions

Heat a 6 oz heatproof mug. Dry shake everything but the milk and the lime peel. Whisk the hot milk into the dry shaken ingredients, then double strain into the warmed mug. Express lime peel and dash bitters on top.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Zachary Pearson
Curator rating
Not yet rated
Average rating
2 stars
(1 rating)
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Dan commented on 12/14/2011:

Not sure I get the swizzle part. What would you sub for these unobtainium-based bitters?

Zachary Pearson commented on 12/14/2011:

Dan,

Whisking the hot milk into the dry shaken mixture is meant to mimic a swizzle - it also ensures that you don't make scrambled eggs ;)

I would substitute Angostura for the Swizzle bitters, but you could always email Adam Elmegirab ;)

Thanks,

Zachary

Apple and Eve

2 3⁄8 oz Bison grass vodka
1 oz Lemon juice
2⁄3 oz Gomme syrup
2 t Egg white
1⁄2 Apple, Granny Smith
1 sli Apple, Granny Smith
1 bsp Brown sugar (mixed with cinnamon powder)
Instructions

Muddle, dry shake, shake all and double strain

Notes

Put the brown sugar which is mixed with cinnamon powder on the apple wedge and burn with a blow torch to caramelize

History

Created for CINCO lounge first cocktail menu

Yields Drink
Year
2004
Authenticity
Your original creation
Creator
David Palethorpe
Source reference

www.cincolounge.com

Curator rating
Not yet rated
Average rating
5 stars
(2 ratings)
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Zachary Pearson commented on 12/13/2011:

Curated slightly to change Granny Smiths to Granny Smith, and to change Granny Smith Apple as an ingredient to Apple, Granny Smith.

Czech it at the Door

1 oz Becherovka
1 oz Rye
3⁄4 oz Lemon juice
1⁄2 oz Simple syrup
1 rinse Fernet Branca
1 twst Orange peel (as garnish)
Instructions

Shake all but Fernet. Double-strain into Fernet-rinsed coupe. Garnish with orange twist.

Yields Drink
Authenticity
Authentic recipe
Creator
Ria Soler
Source reference

http://fattycrew.tumblr.com/post/14130164574

Curator rating
Not yet rated
Average rating
3.5 stars
(16 ratings)
From other users
  • I like Dan's suggestions and would try them next time. I didn't think the sweetness was overpowering but the rye has does struggle to stand up to the Becherovka.
  • Used Fee Bros. bitters and a scant 1/2 syrup. Sweet and orangey, with an interesting finish.
  • Nice. Strong Cinnamon from the Becherovka. Used 1.5 oz rye, 1/4 oz simple, and added 2 dashes Regans'. — ★★★
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Dan commented on 12/13/2011:

A nice drink, although I fiddled with it a bit. I used only 1/4 oz simple, but then I tend to like my drinks without detectable sweetness. I upped the rye to 1 1/2 oz to get it to stand up to the Becherovka. I added 2 dashes of Regans' orange bitters, which reinforces the orange notes from the twist and adds significant bitterness (since Becherovka is so mild). I really enjoyed this drink, especially since it highlights an unusual ingredient that is pretty widely available.

AmyJ commented on 2/22/2013:

Nice. Good call re Regan's bitters . Used Rittenhouse Rye, which stands up well. Thanks!

Bevx commented on 2/22/2013:

Finally tried this one. Yup, delicious...Made it "Dan's way," except I split the difference on the syrup at around 1/3 oz. Used the new Dickel Rye, which worked great... First drink I've tried using a "tiny" amount of Fernet where the flavors mingled so perfectly that if I didn't <em>know</em> it was there, I might not have guessed it.

Cuban Dokta

2 oz Light rum, Havana Club 3
1 oz Green Crème de Menthe (DeKuyper or Bols)
1⁄3 oz Fernet Branca
1 ? Cola, Coca Cola (Top with)
Instructions

Shake the first three ingredients with ice. Strain into an ice-filled glass and top with Coca-Cola. Add a mint sprig as a garnish and serve with straws.

Notes

In my country "1882" is a good option in fernet.

History

A good mix of Cuba Libre and a drink very famous in my country called "Fernet con Cola".

Yields Drink
Authenticity
Your original creation
Creator
Walter Platta - autodidact - Buenos Aires - Argentina
Curator rating
Not yet rated
Average rating
1.5 stars
(2 ratings)
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Juarez

2 oz Mezcal
1 oz Sweet vermouth, Carpano Antica Formula
2 ds Peychaud's Bitters
Instructions

Shake. Up or rocks. Brandied cherry or lemon twist garnish

Notes

Rob Roy with Mezcal. Use good, smokey one. No worms! Use Vya for vermouth and it's totally new world.

History

Rob Roy was Scotts hero. Benito Juarez was from Oaxaca, Mezcal's hometown. Wikipedia:He resisted the French occupation, overthrew the Empire, restored the Republic, and used liberal efforts to modernize the country. Has "hero" written all over him.

Yields Drink
Authenticity
Your original creation
Creator
David Festa
Curator rating
Not yet rated
Average rating
4 stars
(12 ratings)
From other users
  • I made with Ilegal Joven - not as smokey as some of my other preferred mezcals. I had some coffee infused Antica Formula - so used that. I also stirred with one large cube instead of shaking. It's boozy...but good.
Similar cocktails
Zachary Pearson commented on 12/12/2011:

Curated very slightly - changed Antica Formula to Carpano Antica Formula.

Thanks,

Zachary

Ginerous commented on 5/06/2015:

Exquisite 

I stirred with one ice cube and garnished with a single dark cherry.

Magpies Cocktail

1 1⁄2 oz Bourbon
1⁄2 oz Herbal liqueur, Yellow Chartreuse
2 ds Bitters, Bittermens 'Elemakule Tiki
1⁄4 oz Lime juice
1 spl Ginger beer
1 spg Basil
1 sli Ginger (We used a wedge of store bought candied ginger and speared it together with the basil leaf for the garnish.)
Instructions

Combine bourbon, chartreuse, bitters and lime juice in a Collins glass. Fill with ice. Top with ginger beer. Stir. Wrap a wedge of candied ginger with a basil leaf and spear through for the garnish.

History

Inspired by Lynne Barrett's most recent short story collection, Magpies, this drink was chosen by Lynne herself on Cabinet Beer Baseball Club's inaugural episode, Drinking With Writers.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Mgr. Moustachio, of Cabinet Beer Baseball Club. Miami, Fl.
Source reference

http://cabinetbeer.tumblr.com/post/13983560665/cbbc-presents-drinking-w…

Curator rating
Not yet rated
Average rating
4 stars
(2 ratings)
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