1 1/2 oz Morin Selection Calvados
1/2 oz Benedictine
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
1 dash Angostura Bitters
Shake with ice, strain into a cocktail coupe, and garnish with lemon oil.
For my drink of the day at Loyal Nine two Fridays ago, I tried to honor the full moon the night before, the Harvest Moon, with an autumnal libation. Apple and Benedictine are a great pairing such as in the Full House #2, and apple and cinnamon have always been together in the culinary world. Without intention, the drink did seem like a cinnamon and Angostura for orange liqueur swap in a Honeymoon Cocktail, and the effect was just as delightful.
1 1/2 oz Overproof Rhum Agricole Blanc (Depaz)
3/4 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Maraschino Liqueur (Luxardo)
1/4 oz Grenadine
Shake with ice and strain into a Collins glass with ice. Float 1/4 oz Fernet (Fernet Branca) and garnish with a lemon slice and an orange slice (orange twist).
Two Thursdays ago for my post-shift libation, I turned to Imbibe where the Broken Corazon Club seemed like a delightful refresher. The recupe was crafted by Damaris Peterson of Portland's High Noon, and the combination seemed like a Mary Pickford with a different rum choice as well as the additions of lime juice and a Fernet float. Moreover, the Fernet float reminded me of the Fratelli Sling, so I garnished with an orange twist like that drink did.
The Broken Corazon Club shared a herbal-menthol and orange oil bouquet. Next, lime and grenadine on the sip led into the funky combination of grassy rum melding into nutty cherry on the swallow that was joined towards the end of the drink by a bitter menthol finish.
1 1/2 oz JM Rhum Agricole Blanc
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Velvet Falernum
1/2 oz Dolin Dry Vermouth
2 dash Regan's Orange Bitters
1 dash Angostura Bitters
Stir with ice, strain into a coupe, and garnish with an orange twist.
For my drink of the day at Loyal Nine two weeks ago, I was inspired in writing about Martin Cate's Abricot Vieux from the Smuggler's Cove Cocktail Book to have re-discovered John Gertsen's Rhum Agricot that he crafted at Drink. Both drinks share rhum agricole and apricot liqueur; moreover, from Cate's recipe, I imported the Regan's Orange and Angostura Bitters, and from Gertsen's, I nicked the dry vermouth. As an additional element, I threw in falernum to complement the citrus and spice elements in the mix. Finally, as a name, I dubbed this one the Mount Pelée after the active volcano that occasionally destroys rhum distilleries and towns on Martinique.
2 oz Dry Gin (Beefeater)
1-2 tsp Lemon or Lime Juice (1/2 oz Lemon)
1 tsp Egg White (1/2 Egg White)
1-2 tsp Honey (3/8 oz Honey Syrup)
Scant 1/2 pony Cointreau (3/8 oz)
Fresh Mint (leaves from a sprig)
Shake once without ice and once with ice, strain into a Delmonico or Sour glass, and top with a dash of soda (Sour glass containing 1/2 oz soda, topped with an additional 1/4 oz soda). Garnish with a mint leaf wetted in Cointreau and coated with powdered sugar (naked mint leaf).
Two Wednesdays ago, I reached for Charles H. Baker's 1951 The South American Gentleman's Companion and spotted the Bahia Busy Bee. The drink was sourced from "the files of Dom Manoel Condé in Bahia, now called São Salvador, Brazil," and was also listed in Portuguese as the Coctel Abelha Active. I was drawn to the recipe for it reminded me of a Bee's Knees crossed with a White Lady and a Mint Billy.
The Bahia Busy Bee gave forth mint and juniper aromas that preceded a creamy, carbonated lemon sip. Next, the drink concluded with a gin, orange, and mint swallow.
1/2 wineglass Scotch Whiskey (1 1/2 oz Buchanan's 12 Year)
1/2 wineglass Sweet Vermouth (1 1/2 oz Alessio)
2-3 dash Parfait d'Amour (1/4 oz Marie Brizard)
2-3 dash Orange Bitters (Regan's)
2 dash Absinthe (1 scant bsp Pernod Absinthe)
Stir with ice, strain into a cocktail glass, and garnish with a cherry (omit) and lemon oil.
Two Tuesdays ago, I turned to a recipe that I had spotted in Harry John's 1882 Bartender's Manual called the Trilby Cocktail. The Trilby later appeared as two variations in the 1930 Savoy Cocktail Book with the first one being a 50-50 sweet vermouth and gin Martini with orange bitters, and I wrote about Max Toste's variation that included a float of crème de violette. The second one in the Savoy is a bizarre equal part number of whisky, sweet vermouth, and parfait d'amour with absinthe and orange bitters utilized as accents; Erik Ellestad declared it, "Wow, this is possibly THE least appealing cocktail I've made so far from the Savoy Cocktail Book. Not only does it taste and smell like Grandma Squeezins', but it is also a most unappealing inky black color, as if you had spilled squid ink into a glass. Who knew Grandma had such a black heart? I can't really think of anything to recommend it." Johnson's earlier recipe has the advantage of turning the drink into a Roy Roy with parfait d'amour, absinthe, and orange bitters accents and subduing the floral candy aspect considerably.
Harry Johnson's Trilby began with lemon, peat smoke, and only a hint of floral notes on the nose. Next, a sweet grape and orange sip transitioned into Scotch, vanilla-floral, and absinthe flavors on the swallow.
1 oz Rye Whiskey (Sazerac)
1 oz Cynar
3/4 oz Lemon Juice (1/2 oz)
3/8 oz Maraschino Liqueur (1/4 oz Luxardo)
3/8 oz Curaçao (1/4 oz Senior)
5-6 Mint Leaves
Shake with ice and strain into a sugar-rimmed glass. Garnish with lemon oil, a long lemon twist, and a mint sprig.
Later that Monday night, I turned to Imbibe's drink archives to find a good rye whiskey recipe. There, I spotted a 2014 Crusta recipe by Brynn Smith of Los Angeles' Sotto that included Cynar and mint along with the more more traditional Crusta ingredients of lemon, Maraschino, and orange liqueur. Once built, the Pie-O-My offered up a lemon and mint bouquet. Next, malt, lemon, and caramel on the sip gave way to rye, orange, Maraschino, and minty-bitter herbal flavors on the swallow.
2 oz Brockman's Gin (*)
1 oz Dolin Blanc Vermouth (*)
1/4 oz Combier Liqueur de Rose
2 dash Absinthe
1 dash Orange Bitters
Stir with ice, strain into a coupe glass, float a rose petal, and twist lemon oil over the petal.
(*) Here, made with 1 1/2 oz and 3/4 oz respectively for the pop-up.
Two Mondays ago, I ventured down to Kendall Square during the afternoon for the Area Four pop-up event at State Park. Bartenders Dan Lynch and Augusto Lino were showcasing some of the drinks for the Area Four location opening soon on the Ink Block in Boston. For a cocktail, I asked Dan Lynch for the Shakespearean reference, Any Other Name, and Dan explained how they riffed on the classic Attention Cocktail but switched the vermouth from dry to blanc and the floral liqueur from violette to rose. He also explained his garnish technique where he preferred to spritz the floated rose petal with the lemon oil instead of the liquid's surface since the citrus oils did not get lost into the drink and remained for the nose's appreciation longer.
The Any Other Name showcased the garnish's lemon and floral aromas along with a berry note from the gin. Next, the blanc vermouth filled the sip with a sweet white grape flavor, and the swallow offered gin, rose, and berry elements with an anise finish.
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Orange Juice
1/2 oz Honey Syrup
1 1/2 oz Light Rum (Privateer Silver)
Blend with 3 oz crushed ice for 5 seconds and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a mint sprig (mint and flowers).
After my shift two Sundays ago, I was in the mood for a Tiki libation so I turned to Beachbum Berry's Sippin' Safari. There, I selected Don Beachcomber's Sumatra Kula created in Hollywood circa 1934 that appeared like a Honey Bee or Honeysuckle with a medley of citrus instead of lemon. Once built, the Sumatra Kula's garnishes added floral and mint aromas to the bouquet. Next, honey balanced the lime and other citrus notes on the sip, and the rum joined further lime flavors on the swallow with a grapefruit-tinged finish.
1 1/4 oz Four Roses Bourbon
3/4 oz Mint Syrup (*)
1 1/4 oz Pimm's No. 1
3/4 oz Lemon Juice
Shake with ice and strain into a Collins glass containing 2 oz soda water. Top with crushed ice and garnish with a mint sprig and borage flowers. Floating a barspoon of funky Jamaican rum like Wray & Nephew or Smith & Cross would not be out of place here (originally intended but left out of this drink of the day recipe).
(*) Here, a tea made from a steep with hot simple syrup, but muddling mint sprigs in simple syrup and straining will work well.
For my drink of the day at Loyal Nine two Sundays ago, I decided to make a mashup of two popular summer drinks -- namely a cross between a Mint Julep and a Pimm's Cup. From the Julep, I kept the Bourbon, mint, and crushed ice aspects and I considered floating a barspoon of Jamaican rum which is a technique called for in a few late 19th century drink books (I left it out since I figured that the extra ingredient would confuse the verbal description of the drink by servers at the tables); and from the Pimm's Cup, I kept the Pimm's, lemon, soda, and borage flower garnishes. The combination of Pimm's, Bourbon, and lemon worked rather well in the Hungry like the Wolf, but this combination went in a different direction with the mint and without the ginger beer and elderflower liqueur.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!