Monday, January 25, 2021

triple crown

1 oz Bourbon (Old Tub Bonded)
3/4 oz Grapefruit Liqueur (St. Elder)
3/4 oz Amaro Montenegro
3/4 oz Lemon Juice

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Mondays ago, I returned to Carey Jones' Brooklyn Bartender and spied the nearly equal parts Triple Crown. This recipe by Jay Zimmerman of Ba'sik reminded me of drinks like the Hurly Burly and Hoop La, and it would make good use of my new grapefruit liqueur purchase. In the glass, the Triple Crown presented a lemon oil aroma over Bourbon and grapefruit notes. Next, a lemon and tangerine sip conjured up thoughts about peaches, and the swallow came through with Bourbon, grapefruit, and tangerine flavors.

Sunday, January 24, 2021

i want to believe

2 oz Aged Puerto Rican Rum (Don Q Gran Añeo)
3/4 oz Cynar
3/4 oz Pedro Ximenez Sherry (Oxford 1970)
4 dash Orange Bitters (Scrappy's)
1 pinch Salt

Stir with ice, strain into a Nick & Nora glass or cocktail coupe, and garnish with an orange twist.

Two Sundays ago, I delved into my new purchase of Chad Austin's Everyone Has a F*cking Cocktail Book and spied the I Want to Believe that was most likely an X-Files reference. The combination of rum, Cynar, and fortified wine reminded me a little of the Palm Viper, so I was intrigued to try it out.
The I Want to Believe began with an orange, raisin, and rum aroma. Next, the raisin from the sherry continued on into the sip where it mingled with the Cynar's caramel, and the raisin aspect joined the rum and sweet vegetal flavors on the swallow with a caramel and orange finish.

Saturday, January 23, 2021

los amargos

1 1/2 oz Reposado Tequila (Lunazul)
3/4 oz Amaro Nonino
3/4 oz Cardamaro
1 tsp Maraska Maraschino Liqueur
3/4 oz Lemon Juice

Shake with ice and strain into a cocktail coupe.
Two Saturdays ago, I turned to the Death & Co. Cocktail Book and spotted the Los Amargos by Thomas Waugh in 2009 as a recipe that I could now make given my purchase of Amaro Nonino. In the glass, it donated a bouquet of tequila's vegetal notes to the nose. Next, lemon, caramel, and grape mingled on the sip, and the swallow proffered tequila, nutty cherry, orange, and herbal flavors on the swallow.

Friday, January 22, 2021

new ceremony

1 oz Rittenhouse Bonded Rye
1/2 oz Grapefruit Liqueur (St. Elder)
1/2 oz Byrrh Quinquina
1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Aperol
3 dash Orange Bitters (Scrappy's)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.
Two Fridays ago, I sought out a recipe for my third and final new purchase -- grapefruit liqueur. The book that taunted me with enough recipes in that regard enough to finally buy a bottle was the Brooklyn Bartender book, so I started there. The drink that called out to me was the New Ceremony by Tonia Guffey at Dram circa 2013 that she named after the 2012 song by the folk rock band Dry the River. Once assembled, the New Ceremony shared a grapefruit and orange aroma to the nose. Next, a bright citrus and grape sip slid into rye and bitter citrus flavors on the swallow.

Thursday, January 21, 2021

storm king

2 oz Blended Scotch (Famous Grouse)
1/2 oz Nocino (Russo)
1/4 oz Benedictine
3 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a cherry.
One of my other purchases was a bottle of walnut liqueur, and for a starting point, I looked to the Kindred Cocktails database. There, I spotted the Storm King created by Damon Boelte at Brooklyn's Grand Army Bar and published in the November/December 2019 issue of Imbibe Magazine; the combination of Scotch and walnut fondly reminded me of drinks like My Triumphs, My Mistakes and the Expatriot. Once prepared, the Storm King summoned a malt, cinnamon, and clove bouquet to the nose. Next, malt paired with a dark richness from the liqueurs on the sip, and the swallow came through with Scotch, walnut, and herbal flavors on the swallow with a clove and nutmeg finish. Overall, it was a touch more spiced than the 2012 Sentimental Gentleman but otherwise rather similar.

Wednesday, January 20, 2021

solstice

1 1/2 oz Rittenhouse Bonded Rye
1/2 oz Laird's Bonded Apple Brandy
1/2 oz Amaro Nonino
1/2 oz Dubonnet Rouge
1/4 oz Grenadine

Stir with ice and strain into a cocktail coupe.
Two Wednesdays, I wanted to crack open my new addition to my shelves of Amaro Nonino, and I started with the Solstice from the PDT Cocktail Book. The recipe was crafted by John Deragon in the summer of 2007 for the other solstice -- the winter one which is the shortest and darkest day of the year. The Solstice donated an apple and red fruit aroma to the nose. Next, berry, cherry, and grape notes on the sip faded into rye, apple, and orange flavors on the swallow.

Tuesday, January 19, 2021

black squirrel old fashioned

2 oz Four Roses Bourbon
1/4 oz Cherry Heering
1/4 oz Maple Syrup

Stir with ice, strain into a rocks glass with ice, top with 3 dash Miracle Mile Toasted Pecan Bitters, and garnish with an orange twist.
Two Tuesdays ago, I ventured into Brian Bartels' The United States of Cocktails book and spotted one of his originals that he crafted at Fedora in Manhattan. Brian was inspired by an Old Fashioned-like number by Damon Doelte of Prime Meats, and he named his drink after a supper club in Wisconsin. In the glass, the Black Squirrel Old Fashioned welcomed the nose with an orange and pecan aroma. Next, maple with a hint of dark fruit on the sip gave way to Bourbon and cherry-maple flavors on the swallow with a nutty finish. Overall, I was impressed at how the maple tamed the medicinal note often found in Cherry Heering cocktails.

Monday, January 18, 2021

lost voyage

1 1/2 oz Aged Martinique Rhum (JM Gold)
1 1/2 oz Amontillado Sherry (La Garrocha)
1 oz Cinnamon Syrup
1 oz Lemon Juice
1 oz Orange Juice

Whip shake, pour into a Collins glass (Tiki mug), fill with crushed ice, float 1 tsp Angostura Bitters (6-8 dash), and garnish with an orange slices and mint sprig (omit mint).
Two Mondays ago, I continued on with another drink for January's Tiki the Snow Away event on Instagram with the Lost Voyage. I had spotted this creation of Michael Kotke of Milwaukee's Foundation Tiki Bar in Chloe Frechette's Easy Tiki book. Once assembled, the Lost Voyage presented an allspice and clove aroma from the floated bitters over cinnamon, grassy, and nutty notes from the drink underneath. Next, a fruity sip of lemon, orange, and grape sailed into grassy, nutty, and cinnamon flavors on the swallow.

Sunday, January 17, 2021

the erin

2 oz New York Distilling Ragtime Rye (Rittenhouse Bonded)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Bigallet China-China (Torani Amer)
1/2 oz Suze Gentian Liqueur
5 dash Allspaice Dram (1 bsp Hamilton's)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon and orange twists.

After attending Camper English's book club on Brad Parson's Last Call, I began to thumb through the recipes that I had not looked at in a year. While the book is certainly not a cocktail book, there were some interesting ones at the end of each section such as the Last Man Standing. Here, I was lured in by the Erin created by Toby Cecchini at the Long Island Bar in Brooklyn; he had hope to come up with a better name for the combination, but alas, he ended up keeping the placeholder name which was the person he crafted it for.
The Erin proffered lemon and orange oils over grape, dark orange, and earthy herbal aromas. Next, grape and caramel on the sip slid into rye, dark orange, bitter gentian, and allspice flavors on the swallow.