Friday, August 12, 2022

cub room

1 oz Gin (Beefeater)
1 oz Lemon Juice
1/2 oz Grapefruit Liqueur (St. Elder)
1/2 oz Aperol
1/2 oz Honey Syrup 1:1

Shake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a rosemary sprig (omit).
Two Fridays ago, a recipe on Punch Drinks called the Cub Room caught my attention. This recipe by bartender Anthony Rouhana at the Cub Room in Rochester, New York, reminded me of the Earthbound given the combination of honey and Aperol. Here, the Cub Room shared an orange, pine, and grapefruit aroma. Next, lemon and orange notes on the sip clawed into pine, grapefruit, orange, and honey flavors on the swallow.

Thursday, August 11, 2022


1 oz Santa Teresa 1796 Rum
1 oz La Gitana Manzanilla Sherry
3/4 oz Lime Juice
3/4 oz Simple Syrup
2 dash Orange Bitters

Shake with ice and strain into a cocktail coupe.
For a second libation at Backbar, Andrea requested a Barracuda from bartender Anthony Brocatto. The name reminded me of the Barracuda that is a Daiquiri with Galliano, pineapple, and a champagne top that influenced Scott Holliday in the Whiskey-A-Go-Go, but the combination was more similar to Cane & Table's Death & Sundries. Once served up, this Barracuda presented a floral grape aroma that became more sherry driven as the drink warmed. Next, lime and caramel on the sip swam into rum and lime flavors on the swallow with a savory sherry finish.

Wednesday, August 10, 2022

voodoo carre

3/4 oz Hamilton's Zombie Blend Rum (*)
1 1/4 oz Hine VSOP Cognac
3/4 oz Carpano Antica Sweet Vermouth
1/4 oz Benedictine
1/4 oz Hamilton's Allspice Dram
1 dash Angostura Bitters

Stir with ice, strain into a double old fashioned glass with ice, and garnish with lime oil from a twist.
(*) Perhaps Plantation OFTD Rum would substitute in a pinch albeit at a hotter 138° instead of 118°.
For my second cocktail at Backbar on the "Heatwave Menu," I asked bartender Anthony Brocatto for the Voodoo Carré which came across like a Tiki-influenced Vieux Carré. Anthony explained that former bar manager Carlo Caroscio introduced the recipe to the bar, but he was not sure if it was an adaptation of an existent recipe; Carlo recently left Backbar after a six year run to help open the Danforth in Portland, Maine. Here, the Voodoo Carré conjured up a lime, allspice, and rum bouquet to the nose. Next, grape and caramel notes on the sip envoked rum, Cognac, herbal, and caramel flavors along with some boozy heat on the swallow. Overall, in feel rather than flavor, this combination reminded me of the Vieux Ananas that I wrote about around a month ago.

concrete jungle bird

1/2 oz Los Vecinos Mezcal
1/2 oz Avua Prata Cachaça
1/2 oz Plantation Smoked Pineapple Rum
1/2 oz Italicus
1/2 oz Martini & Rossi Fiero Aperitivo
1 oz Pink Pineapple Juice
1/2 oz Lime Juice
2 dash Crude Tropi-500 Toasted Coconut-Pineapple-Allspice Bitters

Shake with ice, strain into a bird glass, garnish with a mint sprig, and add a straw.
For Andrea's first pick off of Backbar's "Heatwave Menu," she selected the Concrete Jungle Bird that might have been a glimpse into the upcoming bird-themed menu or might have just gotten the bird glasses some inaugural usage before they are filled with a different recipe. Bartender Anthony Brocatto described this as a group effort where everyone added an ingredient or two to the mix. Here, the mint garnish dominated the aroma near the straw. Next, lime, fruity, and caramel notes on the sip cawed into bitter, vegetal, smoky, and bergamot flavors on the swallow.

Tuesday, August 9, 2022

negroni flowers

1 1/2 oz Ford's Gin
1/2 oz Campari
1/2 oz Lustau Fino Sherry
1/2 oz St. Germain

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.
Two Tuesdays ago, Andrea and I ventured over to Backbar at open. There, we found a seat in front of Anthony Brocatto and were handed the rather appropriate "Heatwave Menu" that was preceding their bird-themed one. My first pick was the Negroni Flowers that we surmised was "Sherry Sam" Treadway's creation. As expected from the name, the libation began with a floral nose that was accented by the lemon oil from the garnish. Next, grapefruit and melon notes on the sip bloomed into gin, bitter nectarine, and melon flavors on the finish. Overall, the combination put an unusual twist on Campari's standard bitter orange dominance in a flavor balance.

Monday, August 8, 2022

cirque swizzle

1 1/2 oz Junipero Gin (Beefeater)
1/2 oz Yellow Chartreuse
1 tsp Crème Yvette
3/4 oz Lemon Juice
1/2 oz Vanilla Syrup
1/4 oz Simple Syrup

Build in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Top with a thin layer of Crème Yvette (2 tsp) and add a straw.
Two Mondays ago, I returned to the first Death & Co. Cocktail Book and uncovered the Cirque Swizzle. This recipe crafted by Jessica Gonzalez in 2011 was named after the drink's "pretty pink color... a cotton candy-like appearance." Here, the Crème Yvette floated on top donated a violet and hint of berry aroma. Next, lemon and berry notes on the sip sailed into gin, herbal, and floral-violet flavors on the swallow with a vanilla finish.

plain sailing

3/4 oz Gin (Beefeater)
3/4 oz Blanc Vermouth (Dolin)
3/4 oz Manzanilla Sherry (Tio Pepe Fino)
1/2 oz Sloe Gin (Plymouth)
1/4 oz Cane Syrup (JM Sirop de Canne)
2 drop (*) Saline Solution (1 pinch Salt)

Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Butterfly), garnish with a lemon twist.
(*) Punch says 2 dashes but two drops is more standard.
A little over two weeks ago, I decided to make a recipe that I found in a search for sloe gin drinks on Kindred Cocktails. That one was called the Plain Sailing by Chicago bartender Paige Walwyn via Punch Drinks. Once prepared, it proffered a lemon and red fruit aroma. Next, the red fruit note continued on into the sip where it was chased by gin, raisin, and berry flavors on the swallow. Moreover, I attribute that raisin aspect on the advanced age of my sloe gin bottle.

Saturday, August 6, 2022

the african queen

1 1/2 oz Rittenhouse Rye
1/4 oz Yellow Chartreuse
1/4 oz Averna
1 tsp Chinola Passion Fruit Liqueur (Passion Fruit Syrup)
1 tsp Vanilla Syrup

Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.
Two Saturdays ago, I made a recipe called the African Queen created by Jon Mateer of TPC Sawgrass in St. Augusteen that I had spotted earlier in the week on his Instagram (@vodkapaysmybills). The combination seemed like the rye whiskey version of the Pickwick Club that I came up with on the fly at Drink a month before. In the glass, the African Queen conjured up orange, rye, and caramel aromas. Next, honey and caramel notes on the sip danced into rye, passion fruit, vanilla, and herbal flavors on the swallow.

Thursday, August 4, 2022

tax the daisy

1 3/4 oz Bombay Gin (Beefeater)
1 oz Ramazzotti Amaro
1/4 oz Apricot Liqueur (Rothman & Winter)
7 drop Angostura Bitters
7 drop Orange Bitters (Angostura Orange)
1 Orange Twist
1 Lemon Twist

Shake with ice, strain into a cocktail coupe, and garnish with 3 drop Angostura Bitters.
Two Thursdays ago, I was perusing the Kindred Cocktails database, and I began searching for Violet Hour recipes that never made it into their new book. There, I landed upon the 2009 Tax the Daisy as a curious shaken straight spirits gin drink. In the glass, the Tax the Daisy opened up with orange, clove, and allspice aromas. Next, caramel and orange notes on the sip led into root beer and pine flavors on the swallow.