Village Green

1 1⁄2 oz Gin, Beefeater
1⁄2 oz Cynar
1⁄2 oz Herbal liqueur, Yellow Chartreuse
1⁄2 oz Lemon juice
4 spg Oregano (one as garnish)
1 twst Lemon peel (expressed and discarded)
Instructions

Combine, shake, strain over ice-filled down glass, lemon oil, and oregano sprig garnish

Notes

Had some awesome fresh oregano, made a drink.

Yields Drink
Authenticity
Your original creation
Curator rating
Not yet rated
Average rating
3 stars
(2 ratings)
From other users
  • Tried it with muddled oregano. It was better than we had remembered and we increased the score by a point. — ★★★
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Salanth commented on 8/26/2012:

What do you mean by lemon oil in the garnish?

bza commented on 9/02/2012:

I meant squeeze a lemon peel over the top and rub it around the rim and discard.

I haven't made this in a while, let me know if it's any good...

Elder Fashion

2 oz Gin, Plymouth
1⁄2 oz Elderflower liqueur, St. Germain
2 ds Orange bitters (house, see note)
1 twst Grapefruit peel (as garnish)
Instructions

Stir, strain, single large cube, old fashioned glass, garnish.

Notes

Death and Co. house orange bitters are 1:1:1 Fee's/Regans'/Angostura Orange.

Yields Drink
Year
2007
Authenticity
Authentic recipe
Creator
Phil Ward, Death & Co., New York, NY
Source reference

Personal email from Phil ward to Dan Chadwick, bitters specified in Death and Co. pg. 270

Curator rating
Not yet rated
Average rating
3.5 stars
(9 ratings)
From other users
  • Lovely nose, but I taste nothing but gin. — ★★
  • Sweet, consider a splash of soda, but a nice drink from friends at Death & Co.
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Dan commented on 2/07/2012:

Curated slightly to make instructions more concise in the Kindred Cocktails style. (We assume expertise on the part of the reader, so basic instructions aren't needed.)

Dan commented on 2/24/2012:

Corrected recipe to authentic recipe as verified directly from Phil Ward. Changed St Germain from 2 oz to 1/2 and glass from up to OTR. Also, removed preferred brand of Regans' orange bitters because Phil didn't specify a brand.

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

Curator rating
Not yet rated
Average rating
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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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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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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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

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