Sunday, September 20, 2020

whippersnapper

2 oz Bourbon (Angel's Envy)
3/4 oz Lemon Juice
1/2 oz Raspberry Syrup
1/2 oz Triple Sec (Cointreau)
1 dash Angostura Bitters

Shake with ice and strain into a rocks glass with fresh ice. The house spec had no garnish but Sam has added 3 raspberries on a pick and a lemon twist in competitions.

Two Sundays ago, I opted to make a recipe that I had bookmarked for its use of raspberry syrup as well as Bourbon which would work with Angel's Envy's Toast the Trees. Toast the Trees is a yearly event coinciding with National Bourbon Heritage Month to draw attention to our waning oak forests in America that are essential for Bourbon's aging. For each social media post with the hashtag #ToastTheTrees in September, the distillery will plant an oak tree in the Spring. So with Bourbon's future in mind, I decided to make a classic from Russell House Tavern that I recall seeing on the menu on 2012, and I certainly made a bunch when I started working there in 2013 called the Whippersnapper. The drink was bar manager Sam Gabrielli's Bourbon and bitters riff on Jerry Thomas' rum Knickerbocker, and I spotted it on the restaurant's social media this month, so it is still being enjoyed in town.
The Whippersnapper attacked the nose with an orange and raspberry bouquet. Next, lemon, berry, and malt notes on the sip wisened up to Bourbon and orange flavors on the swallow with a raspberry and clove finish. Definitely the addition of bitters to the mix provided extra structure to this Daisy.

Saturday, September 19, 2020

la condesa

1 oz Apple Brandy (Morin Selection Calvados)
1 oz Mezcal (Fidencio)
1 oz Sweet Vermouth (Cocchi)
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a rocks glass with fresh ice, and garnish with a cherry.
Two Saturdays ago, I returned to Imbibe Magazine to make the La Condesa by bartender Eron Plevon at Alex&nder, the bar at the Copper & Kings Distillery in Louisville. The recipe reminded me of Jerry Thomas' split base Manhattan, the Saratoga, and the split base here of apple brandy and mezcal is one that has worked in drinks like the Sailor's Delight, Downtown at Dawn, and Moment in the Sun. In the glass, La Condesa shared an apple and smoke aroma with a fruit note from the cherry garnish mingling with the vermouth and brandy elements. Next, a fruity grape sip passed into apple, vegetal, and smoke flavors on the swallow with a chocolate finish.

Friday, September 18, 2020

talking walls swizzle

1 oz Dry Vermouth (Noilly Prat)
3/4 oz Gin, preferably floral (GrandTen Wire Works)
1/2 oz Orgeat
1/2 oz Pineapple Juice
1/4 oz Suze Gentian Liqueur

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a pineapple front, pineapple wedge, and edible flower (chocolate mint sprigs and a nasturtium flower).
Two Fridays ago, I was in the mood for something on the lighter side, and I recalled a recipe in the most recent issue of Imbibe Magazine. That drink was the Talking Wall Swizzle by Alba Huerta at Houston's Julep that seemed like a more herbal cousin of the Royal Hawaiian. Once prepared, the Talking Wall Swizzle met the nose with a peppery floral and chocolate mint aroma over pine, pineapple, and gentian notes. Next, a creamy pineapple sip led into delightful herbal and earthy flavors on the swallow.

Thursday, September 17, 2020

romancing the stone

1 oz Scotch (Cutty Sark Prohibition)
3/4 oz Cardamaro
3/4 oz Zucca or Sfumato Rabarbaro (Sfumato)
1/2 oz Green Chartreuse
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.

Two Thursdays ago, I began to ponder ingredient combinations as I scanned my liquor shelves, and I conjured up an Scotch abstraction of the Bijou taken in the Caustic Negroni direction. Since Scotch goes well with amari like Sfumato in the Preceptor and Cardamaro in the Great King Street, Green Chartreuse and orange bitters would round out the combination nicely. Moreover, Bijou means jewel, so I dubbed this one the Romancing the Stone after the 1984 romantic adventure comedy.
The Romancing the Stone proffered up grapefruit, smoky, and funky herbal aromas to the nose. Next, grape and roast notes on the sip stole away into Scotch and bitter smoky rhubarb root flavors melding into Green Chartreuse's herbal ones on the swallow. Over time with a little ice melt, the aggressiveness of the ingredients relaxed and became a touch more cohesive of a drink.

Wednesday, September 16, 2020

florida

2/3 Dry Gin (1 1/2 oz Damrak)
2 dash Grapefruit Juice (1/2 oz)
2 dash French Vermouth (1/2 oz Noilly Prat Dry)
2 dash Raspberry Syrup (1/2 oz)
1 dash Orange Bitters (Angostura Orange)

Shake with ice and strain into a cocktail glass; I added a grapefruit twist.

Two Wednesdays ago, I spotted another use for my new batch of raspberry syrup in Pioneers of Mixing at Elite Bars: 1903-1933 called the Florida. With the gin and dry vermouth in the mix, it reminded me of the Clover Club that I had just made minus the egg white. And like other Florida-themed drinks in that book such as the Jacksonville, Augustine, and Orlando, the Florida here had grapefruit juice as the citrus.
The Florida wafted a grapefruit and juniper combination to the nose. Next, grapefruit and red berry notes on the sip slid into gin, raspberry, and herbal flavors on the swallow.

Tuesday, September 15, 2020

blind river cocktail

3/4 oz Gin (Barr Hill)
3/4 oz Genever (Bols)
3/4 oz Blanc Vermouth (Dolin)
1/2 oz Benedictine
3 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a dehydrated orange wheel (orange twist).

Two Tuesdays ago, I went through my list of recipes that I had spotted online and selected the Blind River Cocktail from Imbibe Magazine created by Jesse Carr at Justine in New Orleans. The drink was named after a river in Cajun country and was crafted in the style of the Creole Cocktail. The combination of gin, white vermouth, Benedictine, and orange bitters reminded me of the Poet's Dream, and the Genever in the mix had shades of the Houdini.
In the glass, the Blind River Cocktail raced to the nose with orange, juniper, malt, and honey aromas. Next, that honey-floral element continued on into the sip along with a caramel note from the Benedictine, and the swallow showcased malty, juniper, woody, and herbal flavors with a minty orange finish.

Monday, September 14, 2020

o.p.p.k. (old port painkiller)

1 oz Rhum Agricole (Clement Premiere Canne)
1 oz Pot-Stilled Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)
1 oz Orgeat
2 oz Orange Juice
1 oz Rich Simple Syrup (1 1/3 oz 1:1)
3 dash Lime Bitters (Scrappy's)

Blend with 1 1/2 cup crushed ice (10 oz cracked ice) until smooth, pour into a Tiki mug, and garnish with a cherry (omit) and paper umbrella.
Two Mondays ago, I ventured into Andrew and Briana Volk's Northern Hospitality book of recipes generated at the Hunt & Alpine Club in Portland, Maine. The drink that called out to me was their inaugural blender creation on the menu -- a riff on the 1971 Painkiller. Besides swapping the rum for a grassy Martinique rhum and a funky Jamaica rum, the bigger change was replacing the coconut cream for orgeat. In the Tiki mug, the O.P.P.K. (Old Port Painkiller) met the nose with a caramel and rum funk bouquet. Next, a creamy orange sip cured itself with a grassy and funky rum and nutty orgeat swallow with a lime finish from the bitters.

Sunday, September 13, 2020

prince henry punch

3/4 oz Rhum Agricole Blanc (Clement Premiere Canne)
3/4 oz Aged Rum (Plantation Fiji)
3/4 oz Lime Juice
1/2 oz Green Chartreuse
1/2 oz Raspberry Syrup
6 dash Angostura Bitters

Whip shake, pour into a double old fashioned glass, fill with crushed ice, and garnish with mint and fruits in season (omit fruits).
In searching for more uses of the raspberry syrup batch that I had just made, I found the Prince Henry Punch created by Los Angeles bartender Pablo Moix in Punch Drinks. Its combination of Chartreuse and raspberry syrup made me recall the Frida crafted at the Waldorf-Astoria in 2010. Once prepared, the Prince Henry Punch welcomed the senses with a mint aroma over funky rum, caramel, and hints of herbal Chartreuse. Next, lime, berry, and caramel notes swirled on the sip, and the swallow proffered grassy and funky rum, raspberry, and Chartreuse flavors with a dry clove finish.

Saturday, September 12, 2020

clover club

1 1/2 oz Dry Gin (Beefeater)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Raspberry Syrup
1/2 oz Lemon Juice
1/2 oz Egg White (1 Egg White)

Shake without ice and then with ice, strain into a cocktail coupe, and garnish with 2 raspberries on a pick (omit)

While flipping through Amanda Schuster's New York Cocktails book, I was reminded that I had never had Julie Reiner's version of the Clover Club that she serves at the Brooklyn establishment under that name. I had previously written about the Clover Club as made at Green Street, but Julie's sourced a historical recipe first recorded in 1909 that includes dry vermouth along with the gin, citrus, raspberry, and egg white. Moreover, I have heard that the dry vermouth helps to tie together all of the flavors, and that it makes for a superior tipple. Despite its pinkness, the libation started as a men's drink at a club that did not even allow women to enter, but that association began to switch shortly after World War II before falling out of fashion as bars were less apt to make egg drinks.
The Clover Club with dry vermouth welcomed the nose with pine and raspberry aromas. Next, a creamy lemon and berry sip opened up into a gin and raspberry swallow. The dry vermouth was not an apparent flavor in the mix, but perhaps it was the glue that united parts better into a whole. Not that the vermouth-free one was all that shabby. I have yet to make them side-by-side to truly compare -- I am basing my memories on a drink I had in 2009; in addition, the Green Street recipe included a dash of Peychaud's Bitters perhaps derived from Stanley Clisby Arthur's Famous New Orleans Drinks & How to Mix'em.

Friday, September 11, 2020

narragansett

2/3 Scotch (1 1/2 oz Cutty Sark Prohibition)
2 dash Sweet Vermouth (1/2 oz Cocchi)
1 dash Dubonnet (1/2 oz)
1 dash Sherry (1/2 oz Lustau Amontillado)
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a cocktail glass; I added a lemon twist.

Two Fridays ago, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 and decided to make the Narragansett. While this Scotch drink shared the namesake of the Rhode Island brewery that was founded in 1890 and was once a major sponsor of the Red Sox for the first half of the twentieth century, the name goes much further back. It is an Algonquian Indian language, and the word means "(People) of the Small Point" (the point being on the Salt Pond in Rhode Island). Overall, the Narragansett reminded me of the Chancellor where the whisky was supported by aromatized and fortified wines as well as orange bitters.
Once prepared, the Narragansett donated a lemon, peat smoke, and cherry-like grape aroma. Next, malt and plum notes on the sip slid into Scotch, nutty, and cherry fruit flavors on the swallow.

Thursday, September 10, 2020

the herbivore

1 1/2 oz Genever (Bols)
3/4 oz Cardamaro
1/4 oz Green Chartreuse
2 dash Celery Bitters

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

Two Thursdays ago, the cooler evening weather made me seek out a stirred drink. The one that stood out as right for the moment was the Herbivore by Juliet Ceballos of the City House Nashville that was published in Punch Drinks. The Herbivore seemed like a win for I have found that Genever and Cardamaro are a great duo in drinks like the Walking Spanish, Deck Hand, and the Kid with the Replaceable Head. Moreover, Green Chartreuse and celery bitters felt like wonderful accents to bring the balance a touch more to the herbaceous side.
The Herbavore proffered a lemon and malt aroma that gave way to a malt and grape sip. Next, Genever and herbal flavors on the swallow finished off with elegant Green Chartreuse and celery notes.

Wednesday, September 9, 2020

postcard home

1 1/2 oz Mezcal (Fidencio)
1 oz Lemon Juice
1/2 oz Amaro Sfumato Rabarbaro
1/2 oz Simple Syrup

Shake with ice, strain into a double old fashioned glass with fresh ice and pre-rimmed with salt, and garnish with a grapefruit twist.
Two Wednesdays ago, we had a rather large dinner at the Smoke Shop's patio in Kendall Square, and Andrea was in the mood for a drink with amaro to settle her stomach. I ended up going with a recipe called the Postcard Home that I had spotted on Kindred Cocktails. Wayne Curtis had written about this drink created by Amanda Schmadel at New Orleans' Barrel Proof in a 2019 article in Garden & Guns magazine. The Postcard Home delivered a grapefruit oil and smoke aroma to the nose. Next, lemon and roast-like notes from the Sfumato on the sip transitioned into smoky agave blending into funky-smoky rhubarb root on the swallow. Indeed, the salted rim worked its wonders by cutting back on the rabarbaro's bitterness to better match the vegetal agave flavor.

Tuesday, September 8, 2020

rio bravo

2 oz Sagatiba Cachaça (Salinas Umburana)
3/4 oz Lime Juice
1/2 oz Orgeat (3/4 oz)
3 quarter-sized slice Ginger

Muddle the ginger in the orgeat. Shake all the ingredients with ice, double strain into a cocktail coupe, and garnish with an orange twist.
Two Tuesdays ago, I picked the PDT Cocktail Book as a source of the night's libation. The recipe that drew me in was Nidal Ramini's Rio Bravo that he created in 2006 at the Dusk Bar in London for the Sagatiba Cachaça competition. Once prepared, the Rio Bravo shared an orange, grassy funk, and nutty aroma that led into a creamy lime sip. Next, the swallow came through with grassy spirit melding into earthy almond and ginger spice flavors with a zingy finish.

Monday, September 7, 2020

right handed planter

2 oz Aged or Dark Jamaican Rum (Plantation Xaymaca)
3/4 oz Sweet Vermouth (Cocchi)
3/4 oz Campari
1 1/2 oz Black Tea, a strong steep, cooled (Lychee Black Tea)
1 oz Lime Juice
1/2 oz Sugar
3 dash Mole Bitters (Bittermens)

Dissolve the sugar in the lime juice and cooled tea. Shake with ice, strain into a rocks or Collins glass with fresh ice (cracked ice), and garnish with a mint sprig and freshly grated nutmeg.

Two Mondays ago, I was pondering Lemon Hart Rum's Colonel A.R. Woolley's Improved Planter's Punch presented by Jeff Berry in his Potions of the Caribbean book where the traditional drink was augmented by cooled tea as the weak element. My mind drifted to figure out a good riff on that, and I landed on a mashup of the Rum Negroni-like Right Hand as the second recipe point. Merging together the two concepts and including my choice of mint and nutmeg garnishes that I opted for in the Improved Planter's Punch, the Right Handed Planter was born.
The Right Handed Planter reached the nose with a woody spice and mint bouquet. Next, lime and grape mingled on the sip, and the swallow launched into dark rum with a hint of funk, tea, bitter orange, and chocolate flavors on the swallow with a tea tannin-tinged finish.

Sunday, September 6, 2020

mexican monk

2 oz Reposado Tequila (Cimarron)
1/2 oz Dry Sherry (Lustau Amontillado)
1/4 oz Coffee Liqueur (Galliano Ristretto)
1/4 oz Benedictine

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

Two Sundays ago, I selected the Mr. Boston 75th Anniversary Edition book and stumbled upon the Mexican Monk created by Eric Alperin of Los Angeles' Varnish. The combination of sherry, coffee liqueur, and Benedictine reminded me of Misty Kalkofen's rye-based The Streets of Gettysburg, and the agave spirit in there reminded me of her Pare de Sufrir and Beneficio de Cafe as well. Two articles in 2011 in the Los Angeles Times and Wine Magazine place its invention sometime between that year and the Varnish bar opening in 2009; both of those articles cite Amontillado as the dry sherry of choice.
The Mexican Monk welcomed the nose with a lemon oil and agave aroma colored by darker elements from the coffee liqueur and sherry. Next, grape and roast notes on the sip led into tequila, nutty sherry, coffee, and herbal flavors on the swallow.

Saturday, September 5, 2020

tao of pooh

2 oz Coconut Water
1 1/2 oz 42 Below Honey Vodka (Barr Hill)
1/4 oz Galliano L'Autentico
2 dash Bitter Truth Lemon Bitters (Berg & Hauck)

Stir with ice and strain into a cocktail coupe.
Two Saturdays ago, I returned to the PDT Cocktail Book and spotted the Tao of Pooh that would make good use of the coconut water that I had in the refrigerator. The recipe was created by bartender and bar owner Jim Meehan in 2010 as "a tribute to Winnie the Pooh's love of honey." Lacking 42 Below's product, I instantly recalled the vodka distilled from honey crafted by Caledonia Spirits in my collection. Once prepared, the Tao of Pooh met the nose with a honey, star anise, and vanilla bouquet. Next, a briny sip with some heft to it gave way to honey, anise, vanilla, nutty, and lemon flavors on the swallow.

Friday, September 4, 2020

frozen east side

2 oz Gin (Beefeater)
1 oz Simple Syrup
3/4 oz Lime Juice
1 handful Mint (12 leaf)
5 slice Cucumber

Blend with 6-8 oz ice (7 oz cracked ice) until smooth, pour into a chilled double old fashioned glass, and garnish with a cucumber slice and mint sprig.

Two Fridays ago, I was in the mood for a refreshing drink, and I recalled Natalie Jacob's Frozen East Side that she had recently posted on Instagram with a note to check her Arsenic & Old Lace blog for the recipe. In my write-up on the regular East Side, I described how the drink was attributed to Lynette Marrero in the mid-00s at the East Side Company which was one of Sasha Petraske's Milk & Honey offshoots. Technically, the East Side is the South Side with cucumber served up, and when it is presented on the rocks, it becomes the Old Maid. Here, Natalie chose not to create a third name for the blended version when she posted about it two years ago.
The Frozen East Side proffered mint and cucumber aromas mostly from the garnish. Next, lime and herbal notes on the sip led into gin and mint flavors on the swallow with a cucumber finish.

Thursday, September 3, 2020

fino island

2 oz Fino Sherry (Lustau)
1 oz Pineapple Juice
1/2 oz Orgeat
1/4 oz Green Chartreuse
1/4 oz Lime Juice

Shake with ice, strain into a cocktail glass, and garnish with a lime wheel and pineapple frond on an umbrella pick (omit frond).

Two Thursdays ago, I received the list of the winning recipes from the Tio Pepe (Sherry) Cocktail Contest, and I immediately latched on to the Fino Island created by Sam Treadway of Backbar. The combination of pineapple, orgeat, and Chartreuse was one that worked well in the 19th Century Swizzle and the Kumulipo, and I was curious to try it with Fino sherry as the base. Sam described how he reflected on his year in Hawaii after he left Drink before returning to the mainland to open Backbar as his inspiration here.
The Fino Island welcomed the nose with lime and crisp sherry aromas. Next, a creamy pineapple sip gave way to a sherry, nutty, and herbal swallow.

Wednesday, September 2, 2020

pancho and lefty

2 oz Dickel Whiskey (Old Overholt Rye)
1/2 oz Mezcal (Fidencio)
1/2 oz Maple Syrup
1/2 oz Lemon Juice
2 dash Peach Bitters (Fee's)
3 leaf Sage

Shake with ice, strain into a rocks glass (cocktail coupe), and garnish with a sage leaf.
Two Wednesdays ago, I was rooting through my cocktail book library and rediscovered Daniel Yaffe's 2013 Drink More Whiskey. There, I honed in on the Pancho and Lefty that I must have skipped over due to lacking Tennessee whiskey, but I figured that with my sage plant doing rather well this year, I ought to give it a go with another American whiskey. Once prepared, this tribute to the Merle Haggard and Willie Nelson song crafted by bartender Samir Osman presented a malt, smoke, and sage bouquet to the nose. Next, lemon and maple on the sip transitioned into whiskey, smoke, sage, and peach flavors on the swallow.

Tuesday, September 1, 2020

sleeping lotus

2 oz Dry Gin (Damrak)
1 oz Orgeat
3/4 oz Lemon Juice
2 dash Orange Bitters (Angostura Orange)
10 leaf Mint

Shake with ice, strain into a Collins glass, and fill with crushed ice. Garnish with a mint sprig and an edible orchid (pea blossoms).
Two Tuesdays ago, I returned to Chloe Frechette's Easy Tiki and spied the Sleeping Lotus created by Sierra Kirk of Hale Pele in Portland, Oregon. The page offered up a great description of, "The Sleeping Lotus drinks like the Army & Navy Cocktail on leave in the Bahamas," although less romantic would be calling it an Army & Navy taken to the South Side. Once prepared, the Sleeping Lotus met the nose with a mint, nutty, and pine bouquet. Next, a creamy lemon sip dozed off into gin, earthy and nutty orgeat, and vibrant mint flavors on the swallow.

Monday, August 31, 2020

port light

2 oz Angel's Envy Bourbon
1 oz Lemon Juice
1/2 oz Yes Cocktail Co. Passion Fruit Syrup
1/2 oz Yes Cocktail Co. Grenadine

Whip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. I garnished with a mint bouquet and freshly grated nutmeg.
Two Mondays ago, I filmed a video at the Boston Shaker Store in support of my work with Angel's Envy and in promoting the shop's offerings of syrups, tools, and drink vessels (they have been very good to me in regards to book sales!). For a recipe idea, I selected the Port Light created by Sandro Canti at the Kahiki in Columbus, Ohio, circa 1961 that was published in Beachbum Berry's Remixed. I varied from the original by upping the Bourbon by half an ounce and the grenadine by a quarter of an ounce to make a slightly stronger and better balanced drink for my palate; in addition, I previously presented the original recipe in my post on the egg white and honey Port Light crafted a few years later by Trader Vic. Here, I added a garnish to the barren recipe with a mint bouquet to complement the tropical notes and freshly grated nutmeg to work with the whiskey's inherent woody spice. Overall, the result had a delightful Bourbon backbone that came across like a Hurricane using fassionola instead of pure passion fruit syrup as the sweetener. Furthermore, the Angel Envy's port finish played nicely with these tropical notes.

I later discovered that I had already written about this Port Light two years ago. For that one, I kept the whiskey at 1 1/2 oz but I changed the sweeteners to 2/3 oz passion fruit and 1/3 oz grenadine to keep the original's flavor ratio but to upped to match the tart lemon though.

Sunday, August 30, 2020

a six for a nine

2 oz Barbados Rum (RL Seale 10 Year)
1/2 oz Falernum (Velvet)
1/4 oz Benedictine
1/4 oz Amer Picon (Torani Amer)
2 dash Angostura Bitters

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

Two Sundays ago for National Rum Day, I thought about how falernum can almost sub for a vermouth in some drinks like the 5th Amendment, and I decided to cross the Corn'n'Oil with the Creole Cocktail. For a name, I dubbed this one after the Bajan Creole phrase of "Don't take a six for a nine" meaning not to misjudge a person's true intentions.
The A Six for a Nine began with a bright orange oil aroma with darker undertones. Next, a caramel-driven sip flipped into a rum, dark orange, minty chocolate, and clove swallow.

Saturday, August 29, 2020

bum barrel

2 oz Dark Jamaican Rum (Coruba)
2 oz Gold Virgin Island Rum (Flor de Caña 4 Year Oro)
1 oz Lime Juice
1 oz White Grapefruit Juice (Pink)
1 oz Orange Juice
3/4 oz Passion Fruit Syrup
3/4 oz Honey Syrup
1 dash Angostura Bitters

Shake with ice, add 1 oz soda water, and pour into a double old fashioned glass or ceramic barrel mug (Tiki bowl). I garnished with orange twists, chocolate mint sprigs, and a nasturtium flower.

Two Saturdays ago, I ventured into Jeff Berry's Remixed and spotted his Bum Barrel that was his 2007 take on the Rum Barrel invented by Donn Beach and perfected at the Mai-Kai and Kon-Tiki. In varying from the classic, Jeff swapped the pineapple juice and simple syrup for grapefruit juice and passion fruit syrup. The combination here of passion fruit and honey syrups reminded me of the Don's Special Daiquiri, so it kept with the Donn Beach theme.
The Bum Barrel donated a passion fruit, chocolate mint, and caramel aroma to the nose. Next, orange, passion fruit, grapefruit, and honey notes on the sip waylaid into dark rum, passion fruit, and lime flavors on the swallow with a honey, cinnamon, and clove finish.

Friday, August 28, 2020

paradise lost

1 oz Vodka (Deep Eddy)
1 oz Coconut Water)
1 oz Fino Sherry (Lustau)
3/4 oz Lime Juice
1/2 oz Orgeat

Whip shake, pour into a Pilsner glass (Tiki mug), and garnish with 2 dash aromatic bitters (Jerry Thomas Decanter) and a mint bouquet.
Two Fridays ago, I was in a tropical mood, and I reached for Chloe Frechette's Easy Tiki to find a use for the orgeat batch that I had just bottled. There, I selected Kirk Estopinal's Paradise Lost that he created at Cane & Table in New Orleans. Kirk's recipe was inspired by the Green Isaac's Special that Ernest Hemingway invented in Key West sometime in the 1930s, and it was mentioned in his Islands in the Stream book. Here, the gin was swapped for a mix of vodka, Fino sherry, and orgeat to resemble something more Tiki-inspired rather than a Collins. Once prepared, the Paradise Lost met the nose with a clove, allspice, cinnamon, and mint aroma. Next, a creamy lime sip slipped into a nutty and saline-savory swallow.

Thursday, August 27, 2020

bombay government punch

25 oz Batavia Arrack (2 oz Von Oosten)
25 oz Cognac (2 oz Courvoisier VS)
12 oz 2:1 Demerara or Turbinado Sugar (1 oz 2:1 Demerara)
Juice 12 Limes (1 oz Juice)
2 quart Water or Cooled Black/Green Tea (5 1/4 oz Green Tea)

Build in a bowl, chill with ice, and garnish with freshly grated nutmeg.

Two Thursdays ago, I was in the mood for a punch, so I reached for David Wondrich's book on the subject. The one that caught my eye was the Bombay Government Punch based off of the classic Bombay Presidency Punch. The original was described in 1676 to involve the imbibers "besotting themselves with drunkenness... to the shame, scandall, and ruine of our nation and religion." Wondrich adapted this formula in 2003 to a variety of rum and brandy combinations as Batavia Arrack was rather hard to source at the time. He specified 10 Cane Rum (which is now no longer produced) and a VSOP Cognac with the option of swapping the water component for cooled tea; by the time he was writing Punch, Arrack was being imported into the country once again, and he suggested it as an option instead of rum.
The Bombay Government Punch proffered a wood spice, floral Cognac, and funky Arrack bouquet to the nose. Next, a rich lime and caramel sip led into grassy Arrack, Cognac, and green tea flavors on the swallow.

Wednesday, August 26, 2020

la perla rosa

1 1/2 part Blanco Tequila (1 1/2 oz Lunazul)
3/4 part Lemon Juice (3/4 oz)
1 part Fresh Peach (34 grams Peach + 1/2 oz Simple Syrup)
Mint Sprigs (8 leaf)
2 dash Angostura Bitters per drink (2 dash)

Blend with crushed ice (6 oz) until smooth, pour into a chilled Highball glass, and garnish with mint sprigs and a lemon twist.
Two Wednesdays ago, I was perusing Amanda Schuster's New York Cocktails and spotted another blender drink. That one was the La Perla Rosa by TJ Lynch at Mother's Ruin, and it called for fresh peach and mint that reminded me of the Missionary's Downfall. The recipe seemed a bit dry with all of the sweetness being derived from the peach, so I blended it without ice and did a straw taste. I added a half ounce of simple syrup to better balance the drink (but given the frozen drink format, I could have safely doubled that especially after it came out drier post-blending with ice). After adding the crushed ice and serving, La Perla Rosa greeted the senses with lemon, peach, and mint aromas. Next, a tart lemon sip led into tequila, peach, and mint flavors on the swallow with a clove and allspice finish.

Tuesday, August 25, 2020

cradle to the grave

1 1/2 oz Aged Appleton Rum (Signature)
1/2 oz Cynar
1/2 oz Oloroso Sherry (Lustau)
1/4 oz Allspice Dram (Hamilton's)
2 drop Saline Solution (small pinch Sea Salt)

Stir with ice, strain into a cocktail glass, and garnish with freshly grated nutmeg.
Two Tuesdays ago, I spotted a great stirred rum cocktail in Punch Drinks by Mary Palac at the Paper Plane in San Jose, California. Mary named her recipe the Cradle to the Grave after the way Appleton's master distiller Joy Spence described how Jamaicans drink rum throughout their life. Once prepared, the Cradle to the Grave welcomed the senses with a caramel, allspice, and nutmeg bouquet. Next, grape and caramel swirled on the sip, and the swallow rounded out the action with rum, nutty sherry, and allspice notes.

Monday, August 24, 2020

doomsayer's grog

1 1/2 oz Plantation OFTD Overproof Rum
1 1/2 oz Plantation Original Dark Rum
1 1/2 oz Don's Mix (1 oz Grapefruit Juice + 1/2 oz Cinnamon Syrup)
1 bsp Zombie Mix (equal parts Grenadine, Falernum (Velvet), Curaçao (Pierre Ferrand) and absinthe (Butterfly))
3/4 oz Lime Juice
1/2 oz Honey Syrup
1/4 oz Allspice Dram (Hamilton's) 
2 dash Aromatic Bitters (Angostura)

Whip shake with crushed ice, pour into a snifter glass (Tiki mug), fill with crushed ice, and garnish with mint sprigs.
Two Mondays ago, we were still feeling a tropical vibe, so I opened up the Minimalist Tiki book and spotted the Doomsayer's Grog by Jason Alexander. The combination seemed like a 1934 Zombie crossed with Navy Grogs -- both Don the Beachcomber's with honey and Trader Vic's with allspice dram as I had previously combined in some of my grog riffs. Once prepared, the Doomsayer's Grog proffered a mint aroma with hints of anise. Next, grapefruit, lime, caramel, and honey on the sip led into funky rum, cinnamon, and allspice flavors on the swallow.

Sunday, August 23, 2020

nuclear banana daquiri

25 mL Wray & Nephew Overproof Rum (3/4 oz)
25 mL Yellow Chartreuse (3/4 oz)
25 mL Lime Juice (3/4 oz)
15 mL Velvet Falernum (1/2 oz)
10 mL 2:1 Simple Syrup (1/2 oz 1:1)
1/2 Banana, peeled

Blend with a scoop of crushed ice (6-7 oz) until smooth, pour into a Hurricane glass (12 oz Collins), and garnish with a banana slice, star anise (omit), and mint sprig (chocolate mint).

With an excess of bananas in the house (both Andrea and I bought a bunch on our respective shopping trips), two weekends ago, I searched for some blender ideas to follow up the Frozen Negroni. I soon uncovered the Nuclear Banana Daiquiri as a riff on Gregor de Gruyther's Nuclear Daiquiri with the addition of a banana, the swapping of Yellow for the classic's Green Chartreuse, and the modification to a blender drink. This recipes was crafted the Hawksmoor bar, and I found the recipes on IcelyDone and Difford's Guide (and ignored the outlier recipe elsewhere with Green Chartreuse). With the Yellow Chartreuse and falernum in the mix, it (minus the banana aspect) reminded me of the first iteration of the Eulogy.
The Nuclear Banana Daiquiri exploded upon the nose with a banana and chocolate mint bouquet. Next, lime and tropical notes on the sip launched into funky rum, banana, and spice flavors on the swallow. With Yellow instead of Green Chartreuse, the flavor profile was less brash especially given the extra amount of dilution from the ice slurry in each sip; the funky from the Jamaican rum was still present though.

Saturday, August 22, 2020

frozen negroni

1 oz Gin (Damrak)
1 oz Sweet Vermouth (Cocchi)
1 oz Campari
Juice 1 Orange (2 1/2 oz)
3/4 oz Simple Syrup

Blend until smooth with 8 oz crushed ice, pour into a frozen glass (Collins), and garnish with an orange wedge.

Another frozen drink that appears on Jeffrey Morgenthaler's blog is one for a Frozen Negroni. Actually, it came up after thinking about the Frozen Sherry Cobbler, and I wondered if I could do the same with another straight spirits classic. When the idea of a blender Negroni popped into my head, I did a web search first and uncovered Morgenthaler's gem. He created this years ago and served it for Negroni Week in Germany one season, and he finally got around to posting his recipe after a few requests two years ago. He explained, "Purists will tell you this isn't a Negroni and they're correct... but they're still wrong. The Blended Negroni epitomizes everything that a Negroni stands for: it's refreshing, it's bitter, and it's perfect before or after dinner. This blended version is all that... but with a little more."
The aberrations were to add orange juice to give the concoction a bit more heft to it as it was blended with ice, and the simple syrup was needed to bring out the mid-palate flavors in this format. Once prepared, the Frozen Negroni greeted the nose with orange from both the garnish and the Campari. Next, fruit notes of orange and grape mingled on the sip, and the swallow showcased the gin and Campari's bitter orange flavors that came across a lot like blood orange.

Friday, August 21, 2020

skipper

1/2 jigger Gin (2 oz Maine Craft Distilling's Alchemy)
1/4 jigger Maraschino (1/4 oz Luxardo)
1 spoon Grenadine (1/2 oz)
2 spoon Lemon Juice (3/4 oz)

Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Friday nights ago, I was perusing William Boothby's 1934 World Drinks & How to Mix Them when I spotted the Skipper that shared the duo of grenadine and Maraschino that worked well in drinks like the Cuban and Mary Pickford. However, as written, the Maraschino quotient was just too high, so I adjusted this Gin Daisy to my palate. Once mixed, the Skipper welcomed the senses with lemon, berry, and nutty cherry aromas. Next, the lemon and berry notes continued on into the sip where they were followed by juniper, pomegranate, and nutty cherry flavors on the swallow.

Thursday, August 20, 2020

barracuda

1/4 Bourbon (1 oz Wild Turkey 101)
1/4 Aperol (1 oz)
1/4 Oloroso Sherry (1 oz Lustau)
1/4 Lemon Juice (1 oz)

Shake with ice and strain into a cocktail glass; I added a lemon twist.
Two Thursdays ago, I tuned in for Portland Cocktail Week's class on equal parts cocktails with Lynette Marrero and Kara Newman. Lynette mentioned that one of the drinks on the menu at the Llama Inn was a riff on the Paper Plane called the Barracuda that swapped in Oloroso sherry for the Amaro Nonino. Once prepared, the Barracuda donated a lemon, Bourbon, and nutty sherry aroma with hints of orange to the nose. Next, malt, grape, and orange notes on the sip swam into whiskey, nutty, and orange flavors on the swallow.

Wednesday, August 19, 2020

southpaw swizzle

1 oz Unaged Martinique Rum (Rhum Clement Premiere Canne)
1 oz Manzanilla Sherry (Lustau Fino)
3/4 oz Honey Syrup
3/4 oz Lime Juice
1 1/2 oz Coconut Water

Build in a Swizzle or Collins glass, fill with crushed ice, and swizzle to mix and chill. Float with 3/4 oz aged Jamaican rum (3/8 oz Smith & Cross + 3/8 oz Plantation Xaymaca) and garnish with a lime wheel and toasted coconut chips (omit the coconut).

Two Wednesdays ago, I was in a tropical mood, so I opened up Chloe Frechette's Easy Tiki. There, I was lured in by the Southpaw Swizzle attributed to Abigail Gullo at Ben Paris in Seattle that would make excellent use of the coconut water that I had just purchased. With a little research, I learned that Abigail created an earlier form of this drink at Compere Lapin in New Orleans. That version combined Oloroso sherry, aged cachaça, honey, and lime, and here the sherry and spirit were switched to Manzanilla and unaged rhum agricole and lengthened with coconut water.
This newer Southpaw Swizzle welcomed the nose with Jamaican rum funk, lime, honey, and grassy aromas. Next, lime and a briny coconut note on the sip entered into grassy and funky rum and honey flavors on the swallow.

Tuesday, August 18, 2020

false start

1 1/4 oz Reposado Tequila (Cimarron)
1 oz Cardamaro
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Cynar
2 slice Cucumber

Muddle the cucumber, add the rest, and stir with ice. Double strain into a coupe glass and garnish with a cucumber wheel.
Two Tuesdays ago, I was in the mood for a stirred sort of drink, and the False Start from Punch Drinks called out to me. The recipe was crafted by Anne Robinson of Westlight in Brooklyn, and its aged spirit, vermouth, amaro, and muddled cucumber structure reminded me of the Cobble Hill. In the glass, the False Start shared a cucumber and agave nose with herbal grape undertones. Next, the grape from the vermouth and Cardamaro continued on into the sip, and the swallow came through with tequila, herbal, and cucumber flavors.

Monday, August 17, 2020

harlem no. 2

3/4 jigger Gin (1 1/2 oz Beefeater)
1 dash Lemon Juice (1/2 oz)
1 spoon Orange Juice (1/2 oz)
1/2 lump Sugar (1/2 oz Simple Syrup)
4 leaf Mint

Crush mint with sugar (omit the muddling -- use the shake with ice to bruise the mint leaves). Add the rest of the ingredients, shake with ice, strain into a cocktail glass, and garnish with 1 dash absinthe (8 drop St. George and mint leaves).
Two Mondays ago, I was perusing William Boothby's 1934 World Drinks & How to Mix Them when I spotted the Harlem No. 2. The recipe came across like a South Side gussied up with the addition of orange juice in the mix and a dash of absinthe as the garnish. Once constructed, the Harlem No. 2 shared an anise, mint, and pine bouquet to the nose. Next, orange and lemon combined on the sip, and the swallow showcased the medley of gin and mint that was later joined by anise and other light absinthe notes from the garnish.

Sunday, August 16, 2020

lewiston

1/4 wineglass Bacardi (2 oz Santa Teresa Claro)
1 dash Lime Juice (3/4 oz)
2 dash Grenadine (1/2 oz)
2 dash Green Crème de Menthe (1/4 oz Tempus Fugit White)

Shake with ice and strain into a cocktail glass; I garnished with a mint leaf.
Two Sundays ago, I ventured into the Pioneers of Mixing at Elite Bars: 1903-1933 book and spotted the Lewiston that came across as a Bacardi Cocktail with the addition of crème de menthe. Once prepared, the Lewiston conjured a berry and mint nose. Next, lime and berry notes mingled on the sip, and the swallow proffered rum and pomegranate flavors with a mint finish.

Saturday, August 15, 2020

gibson

2 oz London Dry Gin (Martin Miller Westbourne)
1 oz Dry Vermouth (Noilly Prat)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a pickled onion.

Two Saturdays ago, I felt like ending the night with a Martini, and then I remembered the pickled onions in the refrigerator and opted for a Gibson. In Imbibe, David Wondrich quoted the Oakland Tribune as declaring that, "The Gibson is a blend peculiar to San Francisco," and San Francisco bartender William Boothby described how it was named after Charles Dana Gibson. There were also other possible histories such as San Francisco financier Walter D.K. Gibson who drank alongside Charles at the Bohemian club and claimed to be the impetus of its creation circa 1898. Boothby's 1908 recipe was equal parts Plymouth Gin and French vermouth without bitters or garnish. Surprisingly, early recipes were unadorned with the onion that defines the modern day Gibson. Robert Simonson in The Martini Cocktail placed the garnish's timeline as, "By the 1930s, the onion had begun to sneak into the drink. By the 1940s, it had a permanent home." Alas, my favorite lore of how Gibson's bartender utilized the onion to demarcate the chilled water alcohol-free "Martini" so that he could be sober during business deals as his cohorts got a bit tipsy is mostly like just a barroom fable.
Normally, the mid-century Gibson Cocktail is garnished with a pickled pearl onion, but I figured that my lactic ferment onions (see below for more information) would work well here. This sort of naturally fermented style was what we used in our Martinis at Loyal Nine, and one of the regulars' favorites were the yearly batch of pickled ramps fermented in this style. The Gibson recipe that I utilized was the one from A Spot at the Bar which was a bit more dry vermouth forward than the one in Simonson's book. Once prepared, the cocktail wafted to the nose pine melding into onion aroma along with orange accents. Next, a clean, crisp sip marched into juniper, citrus, licorice, and cucumber-vegetal flavors on the swallow with an onion finish. Definitely some of the notes from the cut onion ring had pleasantly entered into the drink.
Since we had bought into a farm share (besides our own vegetable garden plot) as we are cooking more at home, we receive a bounty of vegetables. One of the early boxes contained a green cabbage and the next one a Napa cabbage. The green cabbage went into sauerkraut and the Napa into kimchi, and the ferments utilized the lactobacillus microbes naturally on the cabbage's leaves. The magic here is the addition of salt (generally in the 2-6% by weight) which inhibits other bacteria from acting on the vegetables; moreover, a weight of some sort to keep the vegetables under the brine and away from the air seals the deal. Within 7-10 days, the bubbling stops and the lactic pickles are ready to be refrigerated. To make the onions, I cut up two medium onions along with their green stem, added 2 ounces of sauerkraut brine as a lactobacillus starter, and filled it with 3.5% salt brine. The end result is a tangy and crisp vegetable without the harshness of vinegar's acetic acid used in the quick method; moreover, that vinegar generally requires a substantial sugar content to balance the zing, while my lactic pickles end up rather bone dry.

Friday, August 14, 2020

frozen sherry cobbler

3 oz Amontillado Sherry (Lustau)
1 oz Oleo Saccharum (Lemon & Orange Peel) (*)
1 oz Lemon Juice
1 cup Crushed Ice (8 oz)

Blend until smooth, pour into a 12 oz glass, and garnish with an orange slice and cherry (orange slice and mint sprig).
(*) Sugar steeped with lemon and orange peels for a 1-2+ hours and dissolved in hot water (equal volume to the amount of sugar added). Here, it was 3/4 oz sugar, peel 1/4 lemon, and peel 1/6 orange; after a 3 hour incubation with a few shakes in between, the sugar was dissolved in 3/4 oz boiling water. The 1 oz for the recipe was fine strained from this syrup and peel mix.
To beat the heat two weeks ago, I decided to make the Frozen Sherry Cobbler by Rob Kruger of Brooklyn's Extra Fancy that was published in Punch. While it recommended a commercial oleo saccharum, I decided to start a few hours early and made my own from lemon and orange peels and sugar (see instructions above). Once prepared, the Cobbler proffered orange and mint aromas from the garnishes over a nutty sherry note from the Amontillado. Next, grape and lemon on the sip slid into nutty sherry and a citrus brightness from the oleo saccharum on the swallow.

Thursday, August 13, 2020

martinez no. 7

2 oz Plymouth Gin (Beefeater)
1/2 oz Carpano Sweet Vermouth (Cocchi)
1/2 oz Noilly Prat Dry Vermouth
1/4 oz Luxardo Maraschino Liqueur
15 drop Bittercube Orange Bitters (1 dash Angostura Orange)
1 slice Cucumber
1 pinch Salt

Muddle the cucumber slice with the salt. Add the rest of the ingredients, stir with ice, double strain into a cocktail glass, and garnish with a cucumber wheel.
Two Thursday ago, I spotted the 2012 North Star Cocktails book on my shelves that I last touched in early April and began flipping through the pages. The one that caught my eye was the Martinez No. 7 by Nicholas Kosevich and Ira Koplowitz which varied from the classic recipe by splitting the vermouth with dry as well as adding a cucumber element and a pinch of salt. Once prepared, the Martinez No. 7 welcomed the nose with a cucumber, orange, and nutty Maraschino aroma. Next, grape and cucumber mingled on the sip, and the swallow proffered gin, herbal, and nutty cherry flavors.

Wednesday, August 12, 2020

prizefighter no. 3

1 oz Fernet Branca
1 oz Pedro Ximenez Sherry (Oxford 1970)
3/4 oz Simple Syrup
1/4 oz Lemon Juice
6-8 leaf Mint
3-4 wedge Lemon
1 pinch Salt

Muddle the lemon, mint, and salt. Add the rest, shake with ice, double strain into a double old fashioned glass, fill with crushed ice, and garnish lavishly with mint.
Two Wednesdays ago, I returned to Nick Jarrett's Prizefighter series. The one I decided upon was the third one that varied from the first Prizefighter by calling for Pedro Ximenez instead of Carpano Antica vermouth, and I was curious to see how it turn out as it headed in the Sherry Cobbler direction. Once prepared, the Prizefighter No. 3 donated a raisin, menthol, and mint bouquet to the nose. Next, lemon, grape, and caramel notes on the sip swung at raisin, mint, and menthol flavors on the swallow. Indeed, the great depth of flavor from the Pedro Ximenez sherry made for a more complex drink than the sweet vermouth original albeit with a less herbal focus.

Tuesday, August 11, 2020

brave companion

2 oz Bourbon (Old Grand-Dad Bonded)
3/4 oz Lemon Juice
1/2 oz Crème de Cacao (Tempus Fugit)
1/2 oz Vanilla Syrup

Shake with ice, strain into a rocks glass with fresh ice, and garnish with a lemon wheel.
Two Tuesdays, I pulled Paul Clarke's 2015 The Cocktail Chronicles off the bookshelf to see if there were any glossed over gems. The one that I latched on to was Erick Castro's Brave Companion that he crafted for the 2013 opening menu at Polite Provisions in San Diego. Once prepared, the Brave Companion met the nose with a lemon and whiskey bouquet. Next, lemon with a caramel-roast note on the sip marched into Bourbon, chocolate, and vanilla flavors on the swallow. When I thought about the combination of Bourbon and cacao, I realized that this was one that I had enjoyed in the past in both classic recipes like the Commodore No. 2 from the 1935 Waldorf-Astoria Bar Book and modern ones like the Transatlantic Giant.

Monday, August 10, 2020

arkham kula

1 1/2 oz Plantation Xaymaca Rum
1/2 oz Plantation OFTD Overproof Rum
3/4 oz Lime Juice
3/4 oz Orange Juice
3/4 oz Don's Mix (1/2 oz Grapefruit Juice + 1/4 oz Cinnamon Syrup)
1/2 oz Honey Syrup
1/2 oz Passion Fruit Syrup

Whip shake with crushed ice, pour into a Zombie glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.

Two Mondays ago, I was feeling a tropical vibe so I opened up Matt Pietrek and Carrie Smith's Minimalist Tiki and selected the Arkham Kula from Jason Alexander. The recipe seemed like a riff on Don the Beachcomber's Sumatra Kula with two heavier rums instead of one light one and with the addition of cinnamon and passion fruit syrups to the mix. The passion fruit when combined with the honey reminded me of the Don's Special Daiquiri, and the cinnamon syrup took the Sumatra Kula closer to Zombie riffs such as the Zombie at Park South. As for the name, Jason explained on Instagram that it was a reference to the fictional city in Massachusetts created by author H.P. Lovecraft that has been surmised to be Salem with elements of Danvers such as their state asylum blended in.
The Arkham Kula proffered a mint, passion fruit, and caramel aroma to the nose. Next, the caramel continued on into the sip to be joined by orange, honey, and lime notes, and the swallow reached out with funky rum, tropical flavors, and cinnamon spice. Indeed, the addition of rum complexity, tropical fruit elements, and spice made for a pleasing expansion of the Donn Beach original.

Sunday, August 9, 2020

st. regis mint julep

1 jigger Rye (1 1/2 oz Sazerac)
1/2 pony Rum (1/4 oz Smith & Cross + 1/4 oz Appleton Signature)
12 leaf Mint
1 dash Grenadine (1/4 oz)
1 tsp Sugar (1/4 oz Simple Syrup)
1 tsp Water (omit)

Muddle the mint leaves in the bottom of a julep cup or double old fashioned glass. Dissolve the sugar in water (use simple syrup instead) and add the rest of the ingredients (I also removed the muddled mint leaves). Fill with crushed ice and garnish with mint sprigs.

Two Sundays ago, I saw a mention of the St. Regis Mint Julep from Stanley Clisby Arthur's 1937 book Famous New Orleans Drinks & How to Mix'Em and was in the mood for a Julep. I, therefore, hunted out my reprint which provided the history that it was created by John Swago at the St. Regis Restaurant bar, and the split base reminded me of the American House and Prescription Juleps except here it was rye and rum instead of rye and brandy. The rye aspect instead of the more traditional Bourbon always makes me think of the quote from Richard Harwell's The Mint Julep book where Kentucky humorist Irvin S. Cobb declared, "Any guy who'd put rye in a mint julep and crush the leaves would put scorpions in a baby's bed."
The St. Regis Mint Julep began with an elegant mint bouquet presented to the nose followed by malt, caramel, and berry on the sip. Next, rye, rum funk, and mint on the swallow ended with a pomegranate and mint finish. Indeed, the inclusion of grenadine as part of the sweetener was delightful with its fruit notes akin to the peach element in the Georgia Julep.

Saturday, August 8, 2020

planter's punch (improved)

2 oz Dark Jamaican Rum (Plantation Xaymaca)
1 1/2 oz Black Tea chilled (English Breakfast)
1 oz Lime Juice
1/2 oz Sugar

Dissolve sugar in the lime juice and tea. Add the rum and crushed ice, swizzle to mix and chill, and garnish as you see fit (mint sprig and freshly grated nutmeg).
Two Saturdays ago, I read a reference for an improved Planter's Punch recipe that included tea in the mix. I soon found the recipe in Jeff Berry's Potions of the Caribbean with the history that it was Colonel A.R. Woolley of Lemon Hart's 1957 revision of Fred Myer's 1920 recipe that swapped in tea for the water in the "parts of weak" aspect. Once prepared, this Planter's Punch welcomed the nose with mint and woody spice aromas. Next, a semi-dry lime and caramel sip glided into rich rum dried out by elegant black tea notes.

Friday, August 7, 2020

px sherry mudslide

1 1/2 oz Pedro Ximenez Sherry (Oxford 1970)
1 1/2 oz Coffee Liqueur (Kahlua)
1 oz Half & Half
1 pinch Sea Salt
1/2 cup Vanilla Ice Cream
1 cup Crushed Ice

Blend until smooth and pour into a chilled milkshake or Collins glass. I added a freshly grated coffee bean garnish.

After utilizing my purchase of vanilla ice cream a few days before in the Glorious Fourth, I considered making Jeffry Morgenthaler's Grasshopper variation. However, in that search, I was more smitten by the Mudslide recipe that he posted back in May given the sherry component. When Morgenthaler opened Pepe Le Moko in 2014, he wanted to have a rotating seasonal milkshake drink and had developed a few to begin the series. The problem was that when he opened with the Grasshopper milkshake with a hint of Fernet Branca, it was such a hit that he decided that the slot was filled and thus would not be revamped every few months. Left behind was this gem; the classic Mudslide of coffee liqueur, Irish cream, and vodka got transformed here into coffee liqueur, Pedro Ximenez sherry, and vanilla ice cream that he described as "a wonderful, creamy milkshake built around flavors of coffee, rum raisin, vanilla, cinnamon, and dark chocolate. It's... kind of out of this world."
The PX Sherry Mudslide greeted the nose with a coffee and raisin aroma that led into a creamy and roast-filled sip. Next, the swallow continued on with coffee and raisin flavors with an elegant vanilla note from the ice cream.

Thursday, August 6, 2020

yoi-yoi-comber

2 oz Vodka (Barr Hill)
1/2 oz Falernum (Velvet)
1/2 oz Cucumber Syrup (*)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
5 dash Absinthe (1/8 oz Kübler)

Whip shake with crushed ice, pour into a Tiki mug, and top with crushed ice. Garnish with a pineapple frond, pineapple half moon, and cucumber rosette (mint sprigs and a cucumber slice).
(*) Equal parts cucumber juice and sugar. While the original used a juicer, I muddled cucumber chunks followed by a fine straining step. At one bar I worked at, we used a blender followed by fine straining.
With a beautiful cucumber from our farm share (my garden's cucumbers will be ready by the time this post airs) in my possession, I returned to a recipe from Brian Maxwell's quarantine drinks on his Shaker of Spirits blog. The recipe was the Yoi-Yoi-Comber which was he posted on the eleventh day of lockdown, and I did not have a cucumber at the time but marked the page for future reference. The concept was a tribute to Joe Scialom's Cou-Cou-Comber as well as to Myron Cope, the voice of the Pittsburgh Steelers who used the word "Yoi!" a lot during his announcing. The Yoi-Yoi-Comber greeted the senses with an anise, mint, and cucumber aroma. Next, lime, vegetal, and pineapple notes on the sip announced the arrival of pineapple, cucumber, ginger, and anise flavors on the swallow.

Wednesday, August 5, 2020

exit club cocktail

1 1/2 oz Dry Gin (Beefeater)
1/2 oz Cocchi Americano or Lillet Blanc (Cocchi Americano)
1/2 oz Blanc Vermouth (Dolin)
1/2 oz Jeppson's Malört
2 dash Orange Bitters (Angostura Orange)

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

Two Wednesdays ago, I wondered what a Martini riff would be like with malört as a modifier? Would it be elegant as well as tasty? Therefore, I started with the Poet's Dream and besides swapping the liqueurs, I exchanged the dry vermouth for a split of Cocchi Americano and blanc vermouth since I figured that a little extra sweetness would round out the edges here and I recalled how well malört paired with Lillet in the Destreza. For a name, I paid tribute to a punk club in Chicago (given the Chicago-loved herbal liqueur) called Exit where I had been taken years ago.
The Exit Club Cocktail presented orange and piny juniper aromas leading into wormwood notes on the nose. Next, a light apricot and peach sip slid into juniper and coriander leading into surly wormwood on the swallow with an orange finish. Overall, it was elegant with the malört working akin to the Fernet in the Hanky Panky.

Tuesday, August 4, 2020

tchoupitoulas punch

750 mL Wild Turkey 101 Bourbon (3 oz)
1/2 cup Benedictine (1/2 oz)
1 2/3 cup Sweet Vermouth (1 1/2 oz Cocchi)
1 1/2 cup Orange Juice (1 1/2 oz)
1 1/2 cup Lemon Juice (1 1/2 oz)
2 cup Earl Grey Tea, strong and cooled (2 oz)
1/2 cup Rich Simple Syrup (3/4 oz 1:1)
1 tsp Peychaud's Bitters (2 dash)
3 Peach or 1/2 Pineapple, sliced as garnish (1/2 Peach)

Combine in a bowl with a large ice block. Garnish with the peach or pineapple slices.
Two Tuesdays ago, I was in the mood for something refreshing, so I turned to Dan Searing's The Punch Bowl book. There, I was lured in by the Tchoupitoulas Punch that Scott Baird and Josh Harris of the Bon Vivants created for their yearly charity event at Tales of the Cocktail called Pig and Punch. The charity is two pronged with an early part bringing bartenders to do manual labor to fix up a school in New Orleans and the second part being a fundraiser bash held out in a park in the Marigny district where this punch was served. In the cup, this punch proffered Bourbon, orange, and cherry aromas to the nose. Next, grape, orange, and lemon notes on the sip led into Bourbon, black tea, and peach flavors on the swallow.

Monday, August 3, 2020

golden glove

2 oz Jamaican Gold Rum (Plantation Xaymaca)
1/2 oz Lime Juice
1 tsp Cointreau
1 tsp Sugar

Dissolve the sugar in the lime juice, add the rest of the ingredients, and blend with 12 oz crushed ice (5 oz). Pour into a chilled cocktail glass (rocks glass) and garnish with an orange twist.
Two Mondays ago to beat the heatwave, I searched for a blender drink to enjoy on our deck. The one that I selected was the Golden Glove from the 1935 Bar La Florida booklet via Beachbum Berry's Potions of the Caribbean book. This Cuban drink was Constatino Ribalaigua Vert's boxing tribute riff of the La Florida Daiquiri No. 2, and I opted for Plantation's Jamaican rum as the base as a middle point between Appleton and my higher ester offerings. Once blended with a reduced amount of ice, the Golden Glove squared off with an orange and caramel aroma. Next, tangerine and lime notes on the sip jabbed into a slightly funky rum melding into orange peel flavors on the swallow.