Sumo Cucumber Collins

7 sli Cucumber (Thinly Sliced)
2 1⁄2 oz Lemon juice (Fresh Squeezed)
1 1⁄2 oz Simple syrup
3 oz Gin, Hendrick's
3 oz Club soda
1 spg Mint (Garnish)
Instructions

Take your cucumber and slice paper thin. Place the slices in the bottom of a shaker and muddle. Add in the lemon juice, simple syrup, and gin. Fill to the top with ice, and shake. Garnish.

Picture of Sumo Cucumber Collins
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Fort Defiance in Red Hook, Brooklyn
Curator rating
Not yet rated
Average rating
3.5 stars
(2 ratings)
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The Gringo (From Portland)

1 1⁄2 oz Blanco tequila, Don Julio Blanco
1⁄2 oz Elderflower liqueur, St. Germain
1 oz Grapefruit juice
2 oz Pale Ale (to top)
1 twst Grapefruit peel
Instructions

Shake tequila, elderflower, and grapefruit with ice. Strain over fresh ice. Top off with pale ale. Serve in a salt-rimmed glass with a grapefruit twist.

Picture of The Gringo (From Portland)
Yields Drink
Year
2011
Authenticity
Authentic recipe
Creator
Red Star Tavern, Portland, OR
Curator rating
Not yet rated
Average rating
2 stars
(2 ratings)
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  • Harvey Weissbanger — Weissbier, Vodka, Galliano, Dry vermouth, Bitters, Orange juice, Lemon juice, Clove Syrup, Egg white, Orange peel
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cswasey commented on 7/26/2013:

Interesting. Was hoping for some guidance on what pale ale to use, but opted for a Red Hook Audible Ale we had in the fridge. It's decently balanced and i can taste each and every one of the ingredients. I was worried the beer would over power the other ingredients, but it blended well. Don't know if I'd go out of my way to make it again, but it was enjoyable.

Frosun

1 1⁄2 oz Aperol (or Campari, plus)
1⁄2 oz Lime juice (frozen into a cube)
1 1⁄2 oz Gin
1⁄4 oz Lime juice
1 1⁄2 oz Tonic water (chilled)
Instructions

In advance, freeze Aperol and 1/2oz lime juice. Shake gin and 1/4oz lime juice, strain into lowball glass, add tonic, stir gently, add cube, serve with straw or spoon for imbiber to use to break up cube.

Notes

Beautiful, especially before it the cube melts much. It is the reverse of the usual cocktail -- a clear drink with a colored cube. The drink evolves nicely, and maintains a good sugar balance.

History

Created before I realized Todd Maul of Clio, Boston, MA was doing the same thing. http://www.improper.com/going-out/melt-down/. Posted on Mixoloseum's Thursday Drink Night, 6/9/2011.

Yields Drink
Year
2011
Authenticity
Your original creation
Creator
Dan Chadwick, Kindred Cocktails
Curator rating
Not yet rated
Average rating
4 stars
(11 ratings)
From other users
  • Better in theory than in practice in my experience. Due to the alcohol content my ice didn't freeze very solid, so it clouded up the drink as soon as added. Tasty enough but not pretty.
  • Starts as a straightforward Gin and Tonic, but the bitter orange flavor evolves. Sunny and fun. — ★★★★★
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DrunkLab commented on 8/08/2014:

Very fun and a conversation-starter for guests. Unsurprisingly delicious with gin. I made a version with mezcal and called it an Axolotl, after a Mexican salamander that exhibits neoteny (the property of only maturing if certain conditions are met, say if an ice cube warms enough to dilute a drink with Aperol).

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
(15 ratings)
From other users
  • Delicious!
  • Tasty, strong, slightly sweet.
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