Monday, October 12, 2015

molokai mule

2 oz Orange Juice
1 oz Lime Juice
1 oz Orgeat (BG Reynolds)
1 oz Cognac (Foret VSOP)
1 oz Light Puerto Rican Rum (Don Q Cristal)
1 oz Demerara Rum (El Dorado 3 Year)

Shake with ice and strain into an Old Fashioned glass or Molokai Mule mug. Top with crushed ice and garnish with a pineapple stick, mint sprig, and orchid.
Two Saturdays ago, Tiki seemed like a great way to celebrate the end of a tough shift at work. Therefore, I flipped through Beachbum Berry's Remixed and selected the Molokai Mule that Steve Crane created at the Kon-Tiki at the Sheraton Waikiki Resort in the 1960s. Overall, the combination was somewhat reminiscent of a Fog Cutter. In the mug, the drink offered floral and minty aromas. Next, a lime and orange sip transferred into a rum, brandy, and nutty swallow with a tart citrus finish.

Sunday, October 11, 2015

manhattan transfer

1 1/2 oz Rittenhouse 100 Rye
1 oz Dry Vermouth (Noilly Prat)
1 oz Ramazzotti Amaro
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a coupe glass.

For my post-work drink two Fridays ago, I turned to the stirred whiskey section of the Death & Co. Cocktail Book and found Phil Wards 2008 creation, the Manhattan Transfer. The proportions reminded me of the 3:2:2 Boulevardier in Harry McElhone's 1927 Barflies and Cocktails with Ramazzotti instead of Campari as well as changes in the whiskey and vermouth identities. Moreover, it seemed perfect for my down-and-brown (wait, it's up-and-brown here) drink mood.
The Manhattan Transfer presented a whiskey and dark orange bouquet to the nose. Dry malts and caramel on the sip gave way to a rye swallow laden with cola-orange notes.

stag special punch

1 quart Bourbon (1 1/2 oz Four Roses)
1 quart Strong Green Tea (1 1/2 oz)
1/2 pint Jamaican Rum (1/2 oz Wray & Nephew)
1/2 pint Maraschino Liqueur (1/2 oz Maraska)
1/2 pint Pineapple Juice (1/2 oz)
Juice 6 Lemons (1/2 oz)

Mix in a punch bowl with a large block of ice (shake with ice and strain). Garnish with fresh mint and serve in punch cups.
Two Thursdays ago after my bar shift, I turned to Trader Vic's 1947 Bartender's Guide for a libation. There, I spotted a pleasing looking punch, but I did not have a large party to serve it to. Luckily, I was able to scale back the Stag Special Punch from 20 or so servings to one by reducing the whiskey and tea by 20- and the rest by 16-fold. in the cup, the punch offered a mint aroma over that of tropical notes from the pineapple, Maraschino, and funky Jamaican rum. Next, a lemon and grassy sip led into a pineapple and nutty Maraschino swallow with a tea tannin finish.

Saturday, October 10, 2015

the smartest man alive

3/4 oz Rye Whiskey (Rittenhouse 100)
3/4 oz Suze Gentian Liqueur (Salers)
3/4 oz Lemon Juice
1/2 oz 2:1 Honey Syrup (3/4 oz 1:1 Honey Syrup)

Shake with ice and strain into a cocktail coupe.
Two Wednesdays ago, I turned to Food & Wine: Cocktails 2015 for nightcap ideas. There, I found The Smartest Man Alive which appeared like an earthier Goldrush; it was created by Seattle's Chris Elford who I had the pleasure of meeting at Camp Runamok last month. Once prepared, it offered a floral and earthy gentian aroma. Next, honey balanced by lemon on the sip led into rye and a honey-gentian combination on the swallow.

Friday, October 9, 2015

louis' saratoga cocktail

20 mL Scotch (1 oz Buchanan's 12 Year)
20 mL Curlier Cognac (1 oz Moyet)
20 mL Vermouth (1 oz Dolin Sweet)
2 dash Curaçao (1/4 oz Pierre Ferrand Dry)
2 dash Noyaux (1/4 oz Tempus Fugit)
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. Garnish with a lemon slice (lemon twist).

Tuesday last week I wanted to utilize my new purchase of Tempus Fugit's Crème de Noyaux; therefore, I reached for my reprint of Louis Fouquet's 1896 Bariana -- the book that started my noyaux quest back in 2010. One drink that called out to me was a Saratoga Cocktail. There are two competing Saratoga Cocktail camps in the literature supporting that this health spa resort and horse racing town was quite the tippling Mecca back in the day. The lesser known Saratoga is a brandy Old Fashioned of sorts sweetened by pineapple syrup and Maraschino liqueur; while the better known Saratoga is a Jerry Thomas-published split spirits Manhattan that is more frequently had as a gussied up version with Benedictine and Peychaud's Bitters -- namely, the Vieux Carré. The Bariana Saratoga varies from Thomas' by adding smoke to the whiskey element as well as orange and nutty liqueurs; since many of the drinks in the book are named "Louis' (cocktail)," I decided to tack that on to differentiate it from the better known version.
Louis' Saratoga offered a lemon, almondy, and grape bouquet. The grape continued on into the sweet sip, and the swallow shared brandy and smoky whisky flavors with an orange and almond finish.

yvonne's toronto

1 1/4 oz Calvados
1 oz Old Simon Genever
1/2 oz S. Maria al Monte Amaro
1/4 oz Demerara Syrup
2 dash Angostura Bitters

Stir with ice and strain into a rocks glass with a large ice cube. Garnish with freshly grated nutmeg.

After having a drink at Yvonne's main bar, I made my way off to the part of the restaurant that I passed by on the way to the dining room -- namely, the library. The library has a shorter bar with a lot of lounge seating scattered amongst the bookshelf walls with amusing paintings of celebrities and politicians; surprisingly it has a completely different menu that the main bar. The backbar of the library bar also had a similar dark wood aesthetic for it came from another part of the old Locke-Ober and moved to that wall during the renovation.
The Toronto I ordered from a menu of reconfigured classics began with a nutmeg and apple nose with hints of malt creeping in. Next, a rich caramel and apple sip was followed by a Genever and menthol-herbal swallow.

Thursday, October 8, 2015

bairdley legal

1 oz Mezcal
1 oz Cynar
1 oz Passion Fruit Syrup

Shake with ice and strain into a tall glass. Add 2 oz grapefruit soda and top with ice. Garnish with mint sprigs and add a straw.

Two Mondays ago, I decided to visit Yvonne's on their opening night. Normally, I would give a bar program a few weeks to find themselves, but I had faith in Will Thompson, Sean Sullivan, Sean Frederick, and the rest of the crew to have things in order by the time the curtains opened. Yvonne's had some big shoes to fill in taking over the home of the Ward Eight, namely the old Locke-Ober space. And history was just one of the things for the space is rather immense. To combat that second aspect, the restaurant is broken up into two rooms each with a unique bar and distinct drink menu. My first stop was the "supper club bar," a long classic-feeling bar with lots of dark wood that runs the length of the dining room; my second stop was the library bar with a shorter bar and lots of lounge seating. The former bar has taller, more refreshing offerings including their take on a Ward Eight, and the latter has reinterpreted cocktail classics.
I started my evening out on the supper club bar in front of bartender Sean Sullivan and requested the Bairdley Legal. The name pays tribute to one of Will Thompson's Bon Vivants collaborators, namely Scott Baird of San Francisco's Trick Dog. Originally, the drink name started as a different cocktail that was rather "west coasty"; however, that concept did not work out as well as intended and instead they started over to create this tropical number. Once prepared, the Bairdley Legal offered mint and tropical fruit notes on the nose. A carbonated passion fruit and grapefruit-laden sip transitioned into a passion fruit and Cynar herbal swallow with a light smoke finish.

Wednesday, October 7, 2015

sooner or later

1 1/2 oz Four Roses Bourbon
1/2 oz Averna
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Lemon Juice
2 dash Angostura Bitters

Shake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice, add a straw, and garnish with a lemon twist.
In considering drinks for the last Yacht Rock Sunday at Loyal Nine, I was still thinking about the A Moment of Silence from Beta Cocktails. It was the great combination of Averna and apricot liqueur that made the drink shine as well as being the crux of Eastern Standard's Averna Jimjam. Merging aspects of those two drinks and converting it into a Highball generated this Grass Roots song tribute libation Sooner or Later.

Tuesday, October 6, 2015

undercover angel

2 oz Blandy's 5 Year Sercial Madeira
3/4 oz Benedictine
1/4 oz Luxardo Maraschino Liqueur
1 dash St. George Absinthe

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.

For the final Yacht Rock Sunday at Loyal Nine a week and a half ago, I wondered if I could riff on the classic Chrysanthemum by replacing the dry vermouth with a dry Madeira. In wanting to add another touch to complement the switch, I considered Maraschino liqueur which works rather well with Madeira; moreover, it would work well with the absinthe to bring about a Jerry Thomas-era Improved Cocktail feel. Instead of taking a flower naming convention with a Chrysanthemum riff like the Calla Lily, I went to the Yacht Rock Sunday playlist and chose the Undercover Angel.
The Undercover Angel greeted the nose with lemon, Maraschino, and light absinthe aromas. Next, grape on the sip gave way to orange (from the Madeira), nutty cherry, and herbal notes. Since people were rather pleased with the flavor combinations here, I opted to swap the Madeira Bamboo's place on the regular menu's low octane section with this one.