Monday, October 26, 2020

flamenco

1 1/2 oz Lustau Amontillado Sherry
1 oz Bols Genever
3/4 oz Orgeat
1/2 oz Orange Juice
1/2 oz Lemon Juice
2 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
Two Mondays ago, I decided to make a curious drink called the Flamenco in classics section of the Death & Co. Cocktail Book. I said curious for I have neither read this recipe elsewhere and web searches only pulled up references to their book. The combination itself was familiar save for the base of Amontillado and Genever as the rest followed the structure of the Oo-La-La and Eastern Sour. Moreover, orgeat has worked great with Genever in the Genever Daisy and Amontillado in the Four Moors, so I was game to give this one a go. In the glass, the Flamenco proffered a nutty, grape, and malt aroma. Next, a creamy orange, lemon, and grape sip danced into a Genever and nutty sherry and orgeat swallow with a tart, herbal finish.

Sunday, October 25, 2020

harvest sour

1 oz Rye Whiskey (Rittenhouse Bonded)
1 oz Applejack (Laird's Bonded)
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 Egg White

Shake once without ice and once with ice, strain into a cocktail glass, and garnish with drops of Angostura and Peychaud's Bitters and freshly grated cinnamon.

Two Sundays ago, I came upon the recipe section in the middle of Eric Alperin's new book Unvarnished. There, I latched on to the Harvest Sour from the section on egg white drinks; while there was no attribution in the book, Punch linked it to Sam Ross although with an apple slice (instead of the two bitters) and cinnamon as the garnish.
The Harvest Sour met the nose with an apple, cinnamon, allspice, and anise bouquet. Next, a creamy lemon sip transitioned into rye and apple flavors on the swallow along with spice notes entering from the garnish.

Saturday, October 24, 2020

cryptic memo

1 1/2 oz Rye Whiskey (Rittenhouse Bonded)
3/4 oz Amaro Ramazzotti
3/4 oz Campari

Stir with ice and strain into a cocktail glass.
Two Saturdays ago, I began browsing the Kindred Cocktails database for a drink that featured Amaro Ramazzotti when I spotted Kelley Swenson's Cryptic Memo that he created at Portland's June (and was published in StarChefs). I became acquainted with Kelley's recipes from the Left Coast Libations book which included the Celeriac and Toto/Broken Flower, so I was intrigued. Here, the Cryptic Memo was a Black Boulevardier or 1794 with Ramazzotti subbing in for the sweet vermouth. Once prepared, the Cryptic Memo relayed a bitter orange and rye aroma. Next, caramel with a citrussy note on the sip morphed into rye, root beer, and bitter orange flavors on the swallow.

Friday, October 23, 2020

metal urbain

1 3/4 oz Cognac (Pierre Ferrand Ambre)
1/2 oz Punt e Mes
1/2 oz Amaro Nardini
1/4 oz Green Chartreuse
2 dash Chocolate or Mole Bitters (Bittermens)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

Two Fridays ago, I was feeling creative, and I was inspired by the Punt e Mes-Amaro Nardini combination in the Carroll Gardens that also appears in a number of cocktails including the Six Inch Gold Blade, Mutiny Suppressor, and Gianopulos. The richness and depth of my Pierre Ferrand Cognac seemed like a great parallel to the way Amaro Nardini comes across in a drink, and from there, I opted for Green Chartreuse as an accent for it teamed up wonderfully with Nardini in the Green Hornet and Key Party, and for chocolate bitters to augment that note in both the Nardini and the Cognac (plus, Green Chartreuse and chocolate are a match made in heaven). Given the two French ingredients, I dubbed this one after one of the first French punk bands, Métal Urbain, whose album was a cult hit at the radio station I worked at in graduate school.
The Métal Urbain approached the nose with an orange, mint-like herbal, and Cognac bouquet. Next, caramel and grape flavors mingled on the sip, and the swallow showcased the Cognac and the interplay of the gentle and more rounded bitter notes of the Nardini and Punt e Mes with the more herbal Green Chartreuse and the chocolate flavors.

Thursday, October 22, 2020

barcelona fizz

1 1/2 oz jigger Gin (1 1/2 oz Maine Craft Distilling's Alchemy)
1 jigger Sherry (1 oz Lustau East India Solera)
1 spoon Lime Juice (1/2 oz)
1 spoon Simple Syrup (1/2 oz)

Shake with ice, strain into a goblet, and fill with soda water (shake with ice and strain into a Fizz glass with 2 oz soda). I added a lime twist garnish.
Two Thursdays ago, I perused the Fizz section in William Boothby's 1934 World Drinks & How to Mix Them and spotted the gin and sherry recipe called the Barcelona Fizz. Once prepared, the Fizz proffered a lime, pine, and red grape bouquet to the nose. Next, a carbonated lime and grape sip gave way to gin, raisin, and a hint of nuttiness on the swallow. While I was quite pleased with how the cream sherry performed in this recipe, in retrospect, a Fino or Manzanilla would probably be rather delightful here.

Wednesday, October 21, 2020

the brunswick

1 1/2 oz Old Grand-Dad 114° Bourbon
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Campari
1/2 oz Averna
1 tsp Luxardo Maraschino Liqueur
1 dash Sarsparilla Tincture (1 bsp Root Liqueur)
3 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Wednesdays ago, I selected The NoMad Cocktail Book for the evening's libation. There, I was intrigued by Jonathan Armstrong's Brunswick that paired whiskey, vermouth, Campari, and Averna together akin to the Smoking Section. I had previously passed over this recipe for it calls for a sarsparilla tincture which I have yet to make; however, I remembered that I have a bottle of the now defunct Root Liqueur which would donate overlapping flavors. Once built, the Brunswick met the nose with a lemon, orange, and Bourbon aroma along with darker herbal notes. Next, a grape and caramel sip led into Bourbon, orange, and earthy swallow with a cherry and root beer finish.

Tuesday, October 20, 2020

western paradise

1 1/2 oz W.L. Weller Bourbon (Old Grand-Dad Bonded)
1/2 oz Laird's Bonded Apple Brandy
1/2 oz Drambuie
1/2 oz Dolin Blanc Vermouth
1 dash Bitter Truth Creole Bitters (Peychaud's)

Stir with ice and strain into a rocks glass with ice.
Two Tuesdays ago, I was browsing drinks on the Kindred Cocktails database when I spotted a drink that Ted Kilgore had uploaded. Since I have enjoyed drinks of his such as the Jack of No Trade and the Devil's Soul, I was curious to see what recipes that he had entered. The one that drew me in was a Manhattan-like number called the Western Promise that he crafted at Taste in St. Louis circa 2011 which split the whiskey with apple brandy and the blanc vermouth with Drambuie. Once assembled, the Western Promise donated a rye and anise aroma to the nose. Next, malt, apple, and honey notes on the sip led into Bourbon, herbal, and floral flavors on the swallow with an anise finish.

Monday, October 19, 2020

devil inside

1 1/2 oz Rittenhouse Bonded Rye
1/2 oz Bruichladdich Port Charlotte Scotch (Caol Ila 12 Year)
2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)
1 tsp Demerara Syrup (1/4+ oz)
2 dash Peychaud's Bitters

Stir with ice, strain into a rocks glass pre-rinsed with Laphroaig 10 Year Scotch, and garnish with lemon oil from a twist.
Two Mondays ago, I began flipping through the pages of the Death & Co. Cocktail Book, and there in the Sazerac variations section was Thomas Waugh's Devil Inside that he created in 2011. The Devil Inside split the base of rye whiskey with some smoky Scotch; moreover, instead of an absinthe rinse, the absinthe was included in the mix and the rinse was swapped for Laphraoig to intensify the aromatic peat accents. Once prepared, the Devil Inside met the nose with a lemon, medicinal peat, and hint of anise bouquet. Next, the whiskeys' malt filled the sip, and the swallow proffered rye's spice, the Scotch's smoke, and an herbal-anise finish.

Sunday, October 18, 2020

coxey

1/2 Plymouth Gin (1 1/2 oz Beefeater)
1/2 Italian Vermouth (1 1/4 oz Cocchi Sweet)
1 dash Amer Picon (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass. I added an orange twist.

Two Sundays ago, I selected the 1935 Old Waldorf-Astoria Bar Book and spotted the Coxey that seemed like a Martinez or Hanky Panky with Amer Picon as the modifying liqueur, or perhaps like a gin Liberal. Although I later realized that the closest relative stemmed from the same cocktail book, namely the Fin de Siècle which included orange bitters and a bit less sweet vermouth (2:1 instead of 1:1, gin:vermouth).
The Coxey entered the room with a pine and dark orange aroma. Next, a sweet grape on the sip slid into juniper, caramel, vanilla, and bitter orange flavors on the swallow.