Sunday, October 23, 2016

the chadburn

2 oz Blended Aged Rum (El Dorado 5 Year)
1/2 oz Tawny Port (Sandeman)
1/2 oz Natural Pear Liqueur (Rothman & Winter)
6 drop Bittermens Mole Bitters

Stir with ice and strain into a coupe glass.

To cap off my Sunday night two weeks ago, I looked for a stirred drink in the Smuggler's Cove Cocktail Book. Martin Cate's The Chadburn was one that I had spotted over the summer, but I had skipped over it since I was favoring more citrus-forward recipes at the time. With the chilly weather, it seemed the perfect season to try his tribute to the Chadburn Telegraph which was used on ships and submarines to communicate with the engine room.
The Chadburn's port wine played a significant role in this cocktail starting in the aroma realm where the grape notes were joined by hints of aged rum. The grape continued on into the sip where it mingled with the rum's caramel and hints of the pear liqueur. And finally, the rum combined with the grape on the swallow along with a chocolate and pear finish.

Saturday, October 22, 2016

nth degree

1 oz Rhum Clement VSOP (Depaz)
1 oz Laird's Bonded Apple Brandy
1/2 oz Green Chartreuse
1 Demerara Sugar Cube
2 dash Fee's Whiskey Barrel-Aged Bitters

Muddle the sugar cube with the bitters (I added a splash of water). Add rest of the ingredients, stir with ice, and strain into a rocks glass with a large ice cube. Garnish with both lemon and orange twists.
Two Saturdays ago, I continued my re-visitation of the PDT Cocktail Book in search of passed over gems, and the one that called out to me was Nate Dumas' 2008 Nth Degree. Nate was influenced by Milk & Honey's complementary split base spirits drinks as well as their spirit-forward Old Fashioned style of cocktails in creating this cocktail. Indeed, rhum and apple brandy are a rather complementary combination such as in the Town Crier. Once prepared, the Nth Degree offered up lemon and orange oils that were spiced by the bitters' cinnamon to the nose. Next, the brandy's apple notes filled the sip, and the swallow combined grassy rum, apple, and Chartreuse's herbal elements with a cinnamon finish.

Friday, October 21, 2016

kona swizzle

Juice 1/2 Lime (1/2 oz)
1/2 oz Orgeat
1/2 oz Barbados Rum (Plantation 5 Year Barbados)
1 oz Siegert's Bouquet Rum (Angostura 7 Year)

Build in a 12 oz Sling glass, fill with crushed ice, and swizzle to mix and chill. Decorate with a spent lime shell, fresh mint, and a fruit stick (omit).
After my bar shift two Fridays ago, I selected Trader Vic's 1974 Rum Cookery & Drinkery to help me with my late evening's adventures. For a nightcap, I searched for recipes marked Trader Vic originals and selected the Kona Swizzle since the combination of a pair of rums, orgeat, and lime seemed like it could do no wrong. Indeed, the drink gave forth an intriguing floral note from the mint combining with the spent lime rind on the nose. Next, the orgeat's creaminess was complemented by the aged rums' caramel and countered by the lime's crispness on the sip, and the swallow began with the aged rums and the orgeat's earthy nuttiness before returning to hints of tart lime on the finish.

Thursday, October 20, 2016

:: mxmo mashups wrap up ::

For Mixology Monday 112, I decided to honor a technique for drink creating that has served me well in everything from drink of the day generation to cocktail competitions -- namely merging two (neo)classic recipes into one in what I dub a "mashup." One of the bars in town called Backbar has helped to instill this appreciation through their drinks of the day as well as their generous love of discussing cocktails and their construction in general. So as a way of paying it forward, I wanted to provide others with this lesson by way of a Mixology Monday. Please read the announcement post for more information, but without further ado, here are the submissions!
• Gary Elliot of Doc Elliot's Mixology took the Blood and Sand and merged it with another equal parter, the Corpse Reviver #2, to make the Corpse in the Sand.
• The Simple Headphone Mind was Dagreb of Nihil Utopia's merging of a Japanese with a Blue Grass Mai Tai. I believe this is the first fully brandy driven Mai Tai I have ever seen!
• What happens when you merge a Clover Club with a Tom Collins? Stacy Markow discovers the yumminess in the Clover Collins!
• Katie of the Garnish Blog focused on Scotch and took the classic Rusty Nail and found its hammer with the neoclassic Penicillin. She nerded out about microbiology (and whisky) and dubbed this one the Dram Positive.
• Adam of Mr. Muddle took his Boston hometown to heart and took the classic Ward Eight and meshed it with Misty Kalkofen's neoclassic the Maximillian Affair for the Maxi's Ward.
• Rachel of the Stirred Blog keeps the Boston loving alive by being inspired by a classic drink she had at local bar and conjuring the Colleen's Kiss by mashing up a Colleen Bawn and a Widow's Kiss.
• Craig Eliason via eGullet was also inspired by the Rusty Nail and took the Scotch focus further with the Rob Roy to make the Roysty Nail monster.
• I, Frederic of the Cocktail Virgin blog, was actually the first submitter but I am putting myself last. I actually had this drink ready when I wrote the announcement post. For one of my drinks of the day, I took the Boston version of the Jack Rose (lemon not lime with the addition of Peychaud's Bitters) and smooshed it with the Frisco Sour for the Frisco Rose (instead of the Jack Frisco/Frisco Jack).

Thank you all for granting me permission to guide you in this drink making exercise and playing along so well and so graciously! Keep those mixing spoons and shaker tins moving as we see what November may bring...


2/3 Rye Whiskey (1 1/2 oz Sazerac)
1/3 Sherry (3/4 oz Lustau East India Solera)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Picon (1/4 oz Amer Picon)
1 dash Dry Vermouth (1/4 oz Noilly Prat)

Stir with ice and strain into a cocktail glass.
After my shift two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as my spirituous guide to locate a nightcap. There, in the whiskey section was a Brooklyn-like number called the Pansy with Yellow Chartreuse instead of the Maraschino and sherry in addition to the dry vermouth. Once stirred and strained, the Pansy gave forth grape aromas with a hint of rye. Next, the grape shined through on the sip along with the rye's malt, and the swallow was a combination of the rye and herbal notes with a slightly nutty and bitter finish.

peruvian necktie

1 1/2 oz Encanto Pisco
1/2 oz Benedictine
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Lime Juice
10 drop St. George Absinthe

Shake with ice, strain into a coupe, and garnish with a knotted orange twist.
For my drink of the day at Loyal Nine two Thursdays ago, I was inspired by the name of choke hold in submission grappling called the Peruvian Necktie. Clearly, the spirit had to be pisco, and I decided to go the Benedictine-apricot liqueur direction after spotting the recipes for the Mayfair Sour and Silk Road Sour on the blog. Here, the sweetness was countered by lime juice, and the herbal notes were brightened by a light touch of absinthe since Angostura took the drink in a very dark direction. To tie it back to the name, I garnished with a knotted long orange twist.

Wednesday, October 19, 2016

leaf peeper

1 oz Plantation 5 Year Barbados Rum
1 oz Pimm's No. 1
3/4 oz Cinnamon Syrup
3/4 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a Collins glass with 1 1/2 oz Canada Dry ginger ale. Top with ice and garnish with a lime wedge.
Two Wednesdays ago, my adventures on the town led me to Brick & Mortar where bartender Rob Hoover and Allison Connolly were working. For a first drink, I asked Rob for the Leaf Peeper that he attributed to Matty Durgin, and the idea of a rum-tinged Pimm's Cup reminded me of the Voodoo Echo. Once prepared, this tall drink yielded a lime aroma that gave way to a carbonated lime and fruity sip. Next, rum spiced with ginger and cinnamon notes made up the delightful swallow.

Tuesday, October 18, 2016

[abricot chevalier]

1 1/2 oz Fernando de Castilla Spanish Brandy
1/2 oz Luxardo Apricot Liqueur
1/2 oz Cynar
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a coupe glass.

Two Tuesdays ago, Andrea and I visited bartender Sahil Mehta at Estragon for dinner. For a drink, I spotted one of his previous drink of the day offerings in his notebook, and the combination of apricot, Cynar, and lemon reminded me of the One One Thousand. Sahil was inspired to create a Sidecar variation with more funk by substituting apricot and Cynar in place of the triple sec. For a name, I dubbed this one the Abricot Chevalier (the Apricot Knight) after a 1969 Salvador Dali painting.
The drink began with an apricot aroma darkened slightly by the brandy and the Cynar. Next, lemon and orchard fruit notes filled the sip, and the swallow offered brandy and an Amer Picon-like fruity-bitter flavor with spice on the finish.

Monday, October 17, 2016


2 oz Blended Aged Rum (Appleton Reserve Blend)
1/2 oz Punt e Mes
1/4 oz Tawny Port (Sandeman)
1/4 oz Cinnamon Syrup
6 drop Tiki Bitters (10 drop Bittercube Jamaican #2)

Stir with ice, strain into a coupe glass, and float a cherry (omit).
Two Mondays ago, I grabbed the Smuggler's Cove Cocktail Book and searched for something straight spirits to match my mood. There, I decided upon the Cuevas (meaning "caves") invented by bartender Dane Barca. Once built, the Cuevas presented a grand aged rum aroma accented with hints of cinnamon. Next, the sip first displayed caramel and grape notes that later developed a certain smokiness, and finally, the swallow offered rum, bitter Punt e Mes, and cinnamon flavors.