Buffo Rosato

1 1⁄2 oz Rye, Redemption (high proof)
1⁄2 oz Pear eau de vie, Berkshire Mountain Distillers
1 oz Chinato, Vergano Americano
1⁄2 oz Rosato Vermouth, Martini & Rossi
1 ds Cranberry bitters, Sweetgrass Farm Cranberry
1 twst Lemon peel
Instructions

Combine fluids over ice in mixing glass, stir for 30 secs, strain into coupe, garnish with lemon twist.

Notes

Name is Italian for "rosy joke". Erik Ellestad used Vergano Americano in place of Dubonnet for his Dandy from the Savoy Cocktail book, and I took liberties with the receipt. Rye spice, fruit, bitter wormwood finish. The Pear eau de vie mellows the rye and enhances mouthfeel.

History

Flung about with wild abandon à la minute 6/4/11.

Yields Drink
Year
2011
Authenticity
Unknown
Creator
Rob Marais, Boston, MA
Source reference

From Erik Ellestad's version of Savoy's Dandy http://bit.ly/jUhUb4

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Not yet rated
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Marquee Cocktail

1 1⁄2 oz Gin, Martin Miller's
3⁄4 oz Aperol
3⁄4 oz Lemon juice
1⁄4 oz Simple syrup
2 lf Sage
1 pn Salt
Instructions

Shake all ingredients with cracked ice until very cold, and strain into a chilled cocktail glass and garnish with a sage leaf.

Yields Drink
Authenticity
Authentic recipe
Creator
by Jim Romdall, Vessel, Seattle
Source reference

http://looka.gumbopages.com/2011/06/01/jim-rockys-barback-pro-am-part-5…

Curator rating
Not yet rated
Average rating
4.5 stars
(18 ratings)
From other users
  • Surprising how much the sage affects this. Very good.
  • Wow! Savory excellence!
  • Sage = Salbei
  • Excellent. Savory accent on a tasty sweet and sour foundation.
  • add dash of bitters
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bza commented on 8/19/2012:

This looks and tastes like Tang. Weirdly I mean this in a good way.

No Groaning

1 oz Gin
1 oz Zucca
1 oz Dry vermouth
Instructions

Stir, strain, rocks, low-ball

Notes

A spin on the Negroni. Zucca is plenty sweet to allow for a dry vermouth. Don't be shy about using a full bodied vermouth to stand up to the amaro. Vya works well.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
3.5 stars
(12 ratings)
From other users
  • Subbed Sfumato for the Zucca. Well balanced, Cynar-ish.
  • Very, very good. A bit drier than a Negroni, but still with lots of depth. — ★★★★
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  • Hula Skirt Negroni — Gin, Campari, Sweet vermouth, Rose vermouth, Bitters
  • Negroni — Gin, Campari, Sweet vermouth, Orange peel
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Ward 8 Tiki

4 oz Orange juice
4 oz Rye, Old Overholt
1 oz Lemon juice
1 oz Orange Curaçao, Bols
1 oz Apricot liqueur, Rothman & Winter Orchard Apricot
1 spl Grenadine (to taste)
2 dr Bitters, Stirrings Blood Orange
2 sli Orange (as garnish)
2 Cherry (as garnish)
Instructions

Squeeze orange and lemon juices into shaker. Add Curacao, Apricot liqueur, Rye. and bitters. Stir and taste for sweetness. Add grenadine to taste. Shake with ice and strain into cocktail glass. Garnish with orange slice and cherry.

Notes

I often use 1 oz. Redemption and 3 oz. Old Overholt. For oranges I love Sicilian Taroccos (bought at Costcos); but they seem to be seasonally available. Same with Moro oranges. Otherwise, any juice type orange.
For Apricot Liqueur you can use Marie Brizard Apry. If so, add a little less since it's sweeter. Drink is plenty sweet already. Update 6/22- Tried this with just Bulliet; much better.

Picture of Ward 8 Tiki
2011 Kindred Cocktails
Yields Drink
Year
2010
Authenticity
Altered recipe
Creator
D. Williams, Boston, MA
Curator rating
Not yet rated
Average rating
Not yet rated
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  • Ha Ha High Babe — Añejo rum, Triple sec, Simple syrup, Lime juice, Orange juice, Peperoncini juice
  • Whoa, Nellie! — Rye, Dark rum, Orange liqueur, Grapefruit juice, Lemon juice, Simple syrup
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TrinSF commented on 3/01/2021:

Was making this for two and so I doubled it, not reading closely -- then I was like "8 oz rye what what?" and that's how I made an epic amount of this for two people. I might suggest editing the recipe to be for a single drink -- the "makes two" wasn't clear in the mobile app. 

 

Edith Bunker

1 1⁄2 oz Rye, Rittenhouse
1 oz Aromatized wine, Lillet Blanc
1⁄2 oz Maraschino Liqueur, Luxardo
2 oz Orange juice
2 ds Bitters, Angostura
Instructions

Build in an ice-filled rocks glass, stir.

History

Concocted this very evening of May 29, 2011 in Oakland, CA.

Picture of Edith Bunker
2011 Kindred Cocktails
Yields Drink
Authenticity
Your original creation
Creator
Stew Ellington, Oakland, CA
Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Delicious!
  • Tasty, strong, slightly sweet.
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  • Triple-D — Damiana Liqueur, Drambuie, Aromatized wine
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Water Lily

3⁄4 oz Gin, Plymouth
3⁄4 oz Crème de Violette, Rothman & Winter
3⁄4 oz Lemon juice
3⁄4 oz Triple sec, Cointreau
1 twst Orange peel (as garnish)
Instructions

Shake with ice and strain into a cocktail glass, garnish.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Richard Boccato, New York
Source reference

PDT Cocktail Book, p. 263

Curator rating
Not yet rated
Average rating
4 stars
(35 ratings)
From other users
  • Better than an Aviation.
  • Very sweet but enough sourness it's not cloying. Lots of floral going on.
  • Don't particularly like the unsubtle color (darker and cloudier than I'd like), but I liked the taste better than expected--probably more than an Aviation. Sour foremost. — ★★★★★
  • The PDT Cocktail Book calls for equal parts ( 0.75 oz ea) of the same four ingredients, and an orange twist as the garnish.
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ShakeAndDestroy commented on 5/22/2013:

it is suppose to be 3/4 all the way down. It's a corpse reviver no. 2 variation.

Zachary Pearson commented on 5/23/2013:

Curated this cocktail to conform to the listing in the PDT book. IMHO, the old version is probably not worth keeping, but it's 3:1:1:1. Thanks for the catch.

bvankammen commented on 1/19/2016:

Despite a pleasing appearance and high expectations, I must conclude this to be one of the least flavorful, albeit balanced, cocktails I've ever had.

OldFashionedCock commented on 9/02/2024:

Predominantly sour for me. Enjoyed it, but considering cutting the Lemon Juice to 1/2 oz.

Biff Malibu commented on 11/16/2024:

0.75 oz of Violette is nearly always too much - I cut it down to 0.5 oz and wound up with a very good balance between sweet and tart.

Jaded Gin Daiquiri

1 1⁄2 oz Gin
1 1⁄2 oz Grapefruit juice
1⁄4 oz Lemon juice
3⁄4 oz Maraschino Liqueur, Luxardo
3⁄4 oz Fernet Branca
Instructions

In a shaker, combine 1 1/2 oz. each gin and fresh grapefruit juice, 1/4 oz. lemon juice, and 3/4 oz. Luxardo maraschino. Shake with ice and strain into a double rocks glass filled with fresh ice. Top with 3/4 oz. Fernet Branca.

Yields Drink
Authenticity
Authentic recipe
Creator
The Mulberry Project, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
3.5 stars
(17 ratings)
From other users
  • To much Fernet — ★★
  • A black layer of fernet floats ontop of the daiquiri, hitting hard with menthol, with a hint of marachino. Very tasty, but not a crowd pleaser, the last half the drink is amazing.
  • Sip one: The Fernet is too strong in this. Sip two to end: This is just right, actually. — ★★★★
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christina in tacoma commented on 10/02/2011:

I like the way the Fernet Branca mixes with the grapefruit and Maraschino. I started with half the amount called for, thinking it might take over, but the full quantity makes for a much more interesting drink.

Archmonk commented on 7/14/2017:

Extremely good! I've been looking for a great recipe with a heavy amount of Fernet Branca. Never been so happy to be wrong, because I thought it'd be terrible. If I were to make it for anyone who isn't a cocktail fanatic I would only put a splash of Fernet Branca.

Liquid Swords

1 bsp Herbal liqueur, Green Chartreuse
1 1⁄2 oz Aperol
1 1⁄2 oz Orange liqueur, Grand Marnier
1 1⁄2 oz Rye
Instructions

Stir with ice 50 times, strain into a chilled chilled cocktail glass, and garnish with a flamed orange peel.

Yields Drink
Authenticity
Authentic recipe
Creator
The Breslin Bar & Dining Room, Ace Hotel, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
3.5 stars
(14 ratings)
From other users
  • Used Bitter Luxardo in place of the Aperol. Worth trying Campari. . .needs a reduction in the underlying heavy sweetness.
  • Previous comments nailed it!
  • Great balance of flavor, but too sweet for my taste. Feels like a good start, dial back the GM and/or add some Lemon Juice
  • Campari instead of Aperol
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AmyJ commented on 11/10/2013:

Very enjoyable. I like the Campari and rye combo. Using Campari instead of Aperol helped reduce sweetness. Thanks for posting-this one's a keeper

El Peppino Fresco

2 sli Cucumber
1⁄2 oz Elderflower liqueur, St. Germain
1⁄2 oz Simple syrup
1 oz Lime juice
2 oz Tequila
1 ds Peychaud's Bitters
Instructions

In a shaker, muddle 2 cucumber slices and combine with 1/2 oz. each St. Germain and simple syrup, 1 oz. fresh lime juice, and 2 oz. tequila. Shake with ice and serve on the rocks in a double rocks glass. Finish with a dash of Peychaud's bitters and garnish with a slice of cucumber.

Notes

Original called for Jose Cuervo Tradicional

Yields Drink
Authenticity
Unknown
Creator
The Randolph at Broome, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
4.5 stars
(17 ratings)
From other users
  • Delicious cocktail for margarita, st. rita fans. We've add a slice of jalapeno to the muddle and enjoy that too. — ★★★★★
  • A lot of work for a great cocktail. Maybe muddle three slices next time?
  • Wonderful variant on a margarita. Super refreshing
  • Excellent; my favorite cocktail yet to feature cucumber
  • Flavor changes in interesting ways. Quite good!
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xiaobao12 commented on 7/03/2022:

A bit sweet. Will try less simple next time.

Garden Fizz

1 1⁄2 oz Gin
1⁄2 oz Aperol
1⁄2 oz Lime juice
1⁄2 oz Grapefruit juice
1⁄2 oz Honey syrup (1:1 honey and water)
4 lf Mint
1 Egg white
1 ds Bitters (to taste)
Instructions

In a shaker combine gin, Aperol, juices, honey syrup, 4-€“6 mint leaves, egg white, and bitters to taste. Shake without ice for 30 seconds until frothy, then add ice and shake for an additional 30 seconds. Strain into a fizz glass with no ice, spritz with rose water, and garnish with a sprig of gently beaten mint.

Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Rye House, New York, NY
Source reference

http://newyork.grubstreet.com/2011/05/kaleidoscope_cocktails.html#photo…

Curator rating
Not yet rated
Average rating
4 stars
(9 ratings)
From other users
  • 7/24/20 Beautiful and delicious. Bitters at end look great on froth. Cocktail could be tweaked, but the silky taste helps make up for ingredients being a bit lacking. — ★★★★★
  • sehr weich; mit honig statt honigsirup gemacht
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sjdiaz21 commented on 5/08/2012:

I really enjoyed this, probably because they are ingredients I tend to use heavily in my own cocktails. Bright flavors with a mild sweetness from the honey. I like using a dash of absinthe bitters and hitting it with some soda water. Actually makes it more of a fizz in my book. 4/5.

johnnysatty commented on 7/17/2012:

Not too sure about this one, not at single person at my party liked it and it took me a couple minutes to put it together. Not my favorite

El Jefe commented on 9/09/2013:

I really enjoyed this as I used Nolet's for the gin and a dash of lavender bitters. All the floral levels were raised exponentially!

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