Wednesday, May 5, 2021

wall street insider

1 1/2 oz Four Roses Bourbon (Four Roses Small Batch)
1/2 oz Fernet Branca
1/2 oz Campari
1/2 oz Velvet Falernum
2 dash Chocolate Bitters (Bittermens Mole)

Stir with ice, strain into a cocktail coupe, and garnish with a flamed orange twist (unflamed).
Two Wednesdays ago, I spied an interesting looking recipe called the Wall Street Insider on Kindred Cocktails created at the Hearsay Market Square in Houston. The entry had an user's estimation of the recipe that they enjoyed so much, so I set off to find the true recipe if I could especially since it reminded me of the Last Man Standing and other drinks. I lucked out when I discovered it on one of their bartenders' Quizlets online. In the glass, the Wall Street Insider bid an orange, Bourbon, caramel, and menthol aroma to the senses. Next, caramel on the sip traded into Bourbon, orange, minty, and bitter menthol flavors on the swallow. Overall, the sweetness from the falernum soothed the Fernet Branca and Campari's rough edges in the mix.

Tuesday, May 4, 2021

moko jumbie

3/4 oz Overproof Jamaican White Rum (Rum Fire)
3/4 oz Cardamaro
3/4 oz Pineapple Syrup
3/4 oz Lime Juice
1 dash Absinthe (20 drop St. George)

Shake with ice and strain into a cocktail coupe.

In continuing on with the experimentation with the tropical notes that I discovered in Cardamaro, I decided to do a Corpse Reviver #2 riff. The pineapple notes that I was able to pull out of Cardamaro when I combined it with lemon juice and gin led me to use pineapple syrup as the other sweetener. Given the low to no proof nature of the rest of the ingredients, I figured that an overproof spirit like a funky white Jamaican rum would be necessary. Lastly, lime juice and a dash of absinthe rounded out this combination. For a name, I went with Moko Jumbie which means "healer" + "spirit/ghost" that often appear during Carnival as a masked being on stilts.
The Moko Jumbie proffered a rum funk and pineapple bouquet to the nose. Next, lime, papaya, and grape notes on the sip danced toward rum and pineapple flavors on the swallow with an anise finish.

Monday, May 3, 2021


2/3 Rye Whiskey (2 oz Old Overholt)
1/3 French Vermouth (1 oz Dolin Blanc)
1 dash Orange Bitters (2 dash Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a dash absinthe (8 drop St. George).
Two Mondays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 for the evening's libation. Though I have scoured that book for over a decade, I spotted the Canal that I had never made before. This Manhattan with orange bitters and absinthe listed French vermouth as the aromatized wine; since Dry Manhattans have zero appeal for my palate, I opted for the sweeter blanc style. Once prepared, the Canal opened up with an anise, licorice, and minty herbal aroma. Next, a semi-sweet white wine and malt sip flowed into rye, herbal, and orange flavors on the swallow that accentuated the rye's inherent spice rather well.

Sunday, May 2, 2021

vantage point

1 oz Laird's Apple Brandy (Laird's Bonded)
1 oz Arkansas Black Applejack (Morin Calvados)
3/8 oz Amaro Nonino
3/8 oz Cinnamon Syrup
3 dash Peychaud's Bitters

Stir with ice, strain into an absinthe-rinsed (Kübler) old fashioned glass, and garnish with orange oil from a twist. The original recipe was 3/4 oz Nonino-cinnamon mix, and I assumed that it was equal parts.

Two Sundays ago, I returned to the Hawthorne bar book where I spotted the Vantage Point created by Mackenzie Cavanagh. The recipe read like an apple brandy Sazerac with two types of apple spirit and a mix of Amaro Nonino and cinnamon as the sweeteners (they batched this duo); I had a hard time remembering if I ever had an apple brandy Sazerac from a recipe (I am sure that I must have thrown some in previously), but I did recall the Marilou Sazerac that had it as one of the three base spirits. I do not have the hard-to-find and pricy applejack made with Arkansas Black apples, so I bolstered the complexity by adding Calvados to the Laird's spirit.
The Vantage Point shined an orange, cinnamon, apple, and anise aroma towards the nose. Next, caramel and a vague fruitiness on the sip led to an apple, cinnamon, herbal, and anise swallow.

Saturday, May 1, 2021


2 oz Rye Whiskey (Rittenhouse)
1/2 oz Walnut Liqueur (Rosso Nocino)
1/2 oz Averna
1/2 oz Sweet Vermouth (Cocchi)
2 dash Miracle Mile Chocolate Bitters (Bittermens)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a cherry.
When the cocktail hour rolled around on Saturday two weeks prior, I sought out a recipe that I had spotted on Kindred Cocktails called the Oakshade that reminded me of the previous night's San Gennaro. The recipe was invented at Old Field's Liquor Room in Culvert City, California, and published in a 2011 LA Weekly article. Here, the Oakshade launched off with a chocolate, walnut, and rye spice aroma. Next, a caramel and grape sip grew into a rye, bitter herbal, nutty, chocolate, and allspice swallow.

Friday, April 30, 2021

san gennaro

1 oz Rittenhouse Rye
1 oz Averna or Amaro Montenegro (1/2 oz each)
1 oz Sweet Vermouth (Cocchi)
1/2 tsp Campari

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.

Two Fridays ago, I ventured back to my Food & Wine: Cocktails collection and landed upon the San Gennaro in the 2012 volume. The recipe was created by Andrew Pollard of Las Vegas' Wirtz Beverage company, and he named it in tribute to the festival held in New York's Little Italy every year. The touch of Campari embittering this Manhattan-Black Manhattan hybrid reminded me of the accent on the Bijou to make the Tailspin.
The San Gennaro celebrated with a rye, caramel, root beer, and herbal bouquet. Next, caramel and grape on the sip marched towards a rye, caramel, tangerine, and bitter orange swallow.

Thursday, April 29, 2021


1 1/2 oz Plantation Dark Rum
1 oz Cocchi Sweet Vermouth
1/2 oz Cynar
1/4 oz House Coffee Cordial (Galliano Ristretto)
1 dash Angostura Bitters

Stir with ice and strain into a double old fashioned glass.
Two Thursdays ago, I returned to the Hawthorne bar bible where I spotted the Belafonte created by Nick Frank with the subtitle "island in the sun." The name reminded me of the Belafonte on the Russell House Tavern dessert menu circa 2015 consisting of black strap rum, banana liqueur, allspice dram, and coffee bitters, and this Belafonte shared the dark rum and coffee elements but took a more Manhattan direction with sweet vermouth, Cynar, and Angostura Bitters. Once prepared, the Belafonte greeted the senses with a molasses and coffee aroma. Next, grape and caramel harmonized on the sip, and the swallow proffered dark rum and funk herbal flavors with a chocolate and coffee finish.

Wednesday, April 28, 2021

when my train pulls in

1 1/2 oz Rye Whiskey (Old Overholt)
1/2 oz Swedish Punsch (Kronan)
1/2 oz Fernet Branca
1/2 oz Apricot Liqueur (Rothman & Winter)

Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (orange twist).

Two Wednesdays ago, I had a rather large dinner and sought out a Fernet Branca recipe to sooth my stomach. I began to search the ShakeStir site for recipes, and there I found the When My Train Pulls in by Chris Dempsey at the Quarter Bar in Trophy Club, Texas, circa 2017. The presence of apricot liqueur seemed alluring for it generally works well with amaro such as in the One One Thousand; moreover, the Swedish punsch in the drink has a great flavor synergy with apricot liqueur that I discovered first in the Havana Cocktail.
This drink named after a Gary Clark Jr. song proffered an orange oil, apricot, and menthol bouquet to the nose. Next, malt, apricot, and caramel on the sip drove on into rye, bitter fruit, and minty-menthol flavors on the swallow. Overall, the apricot and Swedish punsch did a solid job mollifying Fernet Branca's rougher edges.

Tuesday, April 27, 2021

copper pagoda

1 oz Gin (Beefeater)
1 oz Cardamaro
1/2 oz Curaçao (Pierre Ferrand Dry)
1/2 oz Lemon Juice
2 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
Two Tuesdays ago, I recalled how the Interpol with Cardamaro, gin, and lemon conjured up tropical notes like pineapple along with a grapefruit one that reminded me a little of the Pegu Club. To bring it closer to that classic, I added in elements from the Pegu Club such as the orange liqueur and bitters, and I dubbed it the Copper Pagoda. The Pegu Club was created in Myanmar (formerly Burma) which is known for their pagodas; I opted for naming it after a color instead of a specific temple. In the glass, the Copper Pagoda welcomed the senses with grapefruit and grape aromas. Next, grapefruit, pineapple, and grape on the sip gave way to grapefruit, pine, orange, and herbal flavors on the swallow.