Curated slightly to change Cointreau from a Curaçao to a Triple Sec, following the standard naming convention for Kindred Cocktails. When Curaçao was first made, there were "dry/sec" versions and "sweet/doux" versions (see here).

By the time Cointreau was invented in 1875, they claimed that they were "Triple Sec" - a new category that was seen to transcend the sec/doux of Curaçao. Other companies copied the Triple Sec language off the Cointreau label, and it was eventually dropped.

The problem is that today, the lines between Curaçao, orange liqueurs, and Triple Sec are blurred. But we tend to think of Cointreau as a Triple Sec.

Thanks,

Zachary

Good catch. The original recipe source just called for Cointreau, but when I tried to enter that as the ingredient on KC, it didn't like it because that's a brand name. When I saw Cointreau listed as one of the brands under the Curacao ingredient, I assumed that meant Curacao was the correct generic ingredient name. I'll try to remember this in the future, but another way to keep it from happening again with others would be to remove Cointreau from the pull-down list of specific brands when the chosen ingredient is Curacao.

Barsoom

Curated to improve attribution and add a substitution idea for Mistral aged pisco.

The pumpkin doesn't seem to do anything to this. All I get is lemony applejack.

Hum?

Hum

Very good!! Didn't have the dram so just soaked ground allspice & nutmeg in the bourbon (use coffee filter) for 5 min. Simplify it and just use 1/4 oz maple syrup instead of mixing up a solution with water. Used regular lemon juice, but curious to try with Meyer. Also, added half an egg white to give it a little foam.

Been a cocktail fan for 25 years. This is one of my favorites. The only mod I make is using regular instead of meyer lemon juice (availability).