Monday, November 23, 2020

montauk

1 oz Hayman's Royal Dock Gin (1 1/4 oz Beefeater)
3/4 oz Carpano Sweet Vermouth (Cocchi)
3/4 oz Dolin Blanc Vermouth
1/4 oz Punt e Mes
6 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.
Two Mondays ago, I was browsing the classics section in The NoMad Cocktail Book, when I spotted the Montauk that I was not too familiar with. The original is an equal parts Perfect Martini without bitters, and this variation was attributed in Punch Drinks to Leo Robischek. The book described the combination with the addition of Punt e Mes and Peychaud's Bitters to be Negroni-like; however, it came across more like a Martinez to my palate. In the glass, the Montauk welcomed the nose with lemon and pine aromas. Next, a grape sip slid into gin and bitter grape flavors on the swallow with an anise finish.

Sunday, November 22, 2020

conjurers & concubines

1 oz Rum (1/2 oz Smith & Cross + 1/2 oz Privateer Navy Yard)
1 oz Oloroso Sherry (Lustau)
3/4 oz Benedictine
1 tsp Allspice Dram (Hamilton's)
1 dash Bittermens Mole Bitters

Stir with ice and strain into an old fashioned glass with a large ice cube.
To finish off the last night of Sherry Week 2020, I searched the Kindred Cocktails database for an interesting recipe. There, I latched on to Rafa Garcia Febles 2015 creation called the Conjurers & Concumbines that reminded me slightly of the Rum River Mystic. Once prepared, the Conjurers & Concubines gave forth a caramel, rum funk, and allspice bouquet to the nose. Next, a caramel sip stepped aside for funky rum, nutty sherry, and herbal flavors on the swallow with an allspice and chocolate finish. For a final sherry Haiku, I wrote one in honor of the sherry cup-on-a-stick that I was gifted to practice pouring as part of a sherry competition; the venenciador is utilized to dip into the barrel and then pour from a height into a glass (if successful) to aerate the sherry. "The cellar master/amazes me with his flair:/Venenciador"

Saturday, November 21, 2020

the second marriage

1 oz Elijah Craig 12 Year Bourbon (Old Grand-Dad Bonded)
1 oz Calvados or Laird's 7 1/2 Year (Morin Selection)
1/2 oz Valdespino El Candado Pedro Ximenez Sherry (Oxford 1970)
2 dash Angostura Bitters (*)

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.
(*) Omitted in Talia's book and my cocktail tasting notes here; included above afterwards via personal communication with the drink's creator.
As Sherry Week 2020 continued on, I selected Talia Biocchi's Sherry book to see if there were any recipes that I had not made yet. There, I was lured in by Dan Greenbaum's Second Marriage that reminded me of similar Old Fashioned-like drinks that utilized Pedro Ximenez sherry as the sweetener such as the Haitian Divorce and the McKittrick Old Fashioned. In the glass, the Second Marriage welcomed the nose with an orange, apple, and raisin bouquet. Next, dark grape and apple flavors on the sip shifted towards Bourbon, apple, and rich raisiny grape on the swallow. For a Haiku to match this drink, I crafted, "Raisiny goodness/From Talia's Sherry book/Pedro Ximenez".

Friday, November 20, 2020

du pont hotel

1 1/4 oz Brandy (1 3/4 oz Pierre Ferrand Ambre Cognac)
1 oz Dry Sherry (3/4 oz Lustau Oloroso + 1/2 oz Lustau East India Solera)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Fridays ago, Sherry Week 2020 reminded me of a drink that was discussed on an episode of the Bartender at Large podcast called the Du Pont Hotel. The show's guest was Brian Bartels who recently wrote The United States of Cocktails book, and for Delaware, he featured this drink that was first published in Ted Saucier's Bottoms Up via said hotel in Wilmington. Using all dry sherry seemed a bit austere to balance the brandy's heat and the Angostura's bitter, so I added in a touch of sweetness from cream sherry. Once prepared, the Du Pont Hotel offered up orange oil over raisin and nutty grape aromas. Next, a semi-dry grape sip gave way to Cognac, nutty sherry, allspice, and cinnamon flavors on the swallow. My sherry-ku to support my post on Instagram was, "Ted Saucier's book/Naughty art and sherry drinks/Bottoms up, my friend."

Thursday, November 19, 2020

ibiza bum

2 oz Amontillado Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Orgeat
1 oz Pineapple Juice
3/4 oz Lemon Juice
1/4 oz Allspice Dram (Hamilton's)

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs.

After the Geneva, I was inspired to create something for Sherry Week 2020. The Geneva's apricot-sherry duo had me searching for a Tiki drink with apricot liqueur to further the field of sherry Tiki that includes the Sherry Colada and Sherry Tonga. Soon, I landed on the Beachbum; besides replacing the two rums with Amontillado, I swapped the original's lime for lemon juice and added in the allspice dram that worked so well in the U.S.S. Wondrich. For a name, I went with the Spanish isle for lounging (despite it being on the opposite side of the country from the sherry-producing region) and called this the Ibiza Bum.
The Ibiza Bum met the nose with a mint bouquet over nutty grape, allspice, and orange-apricot aromas. Next, grape, pineapple, and lemon on the sip slid into nutty sherry, apricot, pineapple, and allspice flavors on the swallow. The combination of apricot and orgeat worked just as well here as it did in the 1937 Yellow Mist, and the Amontillado complemented those flavors rather nicely. For a Haiku to round off the drink, I riffed on the Bow Wow Wow song "I Want Candy" from the 1980s:
Sherry on the beach
(Ain't no finer wine in town)
There's nothing better

Wednesday, November 18, 2020

geneva

2/3 jigger Sherry (1 1/2 oz Lustau Amontillado)
1/3 jigger Italian Vermouth (3/4 oz Cocchi Sweet)
1 dash Apricot Liqueur (1/4 oz Rothman & Winter)

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

Two Wednesdays ago, I decided to start participating in Sherry Week 2020, and I found the Geneva in the wine section of Pioneers of Mixing from Elite Bars: 1903-1933. To accompany the drink, I composed a Haiku to complement the experience (Sherrykus were requested by the week's host): Crisp autumn evening/I need a nutty cocktail/Amontillado. Since Amontillado and apricot liqueur have proven to be a great pairing such as in the Apricottage and Repossession, I went with that as the answer to recipe's vague call of sherry.
The Geneva flowed to the nose with an orange and apricot waft. Next, grape with a hint of orchard fruit on the sip entered into a nutty sherry and herbal swallow with an apricot finish.

Tuesday, November 17, 2020

doomscroller

2 oz Plantation OFTD Overproof Rum
1/2 oz Laphroaig 10 Year Scotch
1 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/4 oz Vanilla Syrup
1/4 oz Allspice Dram (Hamilton's)
1/2 oz Benedictine
2 dash Angostura Bitters

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.

As election night approached, I found myself spending a lot more time on social media and newsfeeds looking for tidbits of information about the various races. On the day itself, I spotted the term "doomscrolling" to describe what I and many of us were doing on our phones. The word reminded me of some of Jason Alexander's drinks like the Doomsayer's Grog and the Requiem for a Doomed Star, so I thought about creating a Tiki drink inspired by his style instead of searching through books for the some liquid distraction. Jason is a big fan of Plantation OFTD Rum, and I supplemented that with some rather smoky Scotch to amplify the doom quotient. To balance the lime juice, I opted for passion fruit syrup and Don's Spices as sweeteners which also feature prominently in Jason's creations. To tie together the aggressive rum and the burly Scotch, Benedictine seemed to be the answer to round off the drink with perhaps Shruff's End in mind. Usually, I come up with the recipe before the name, but the stress of election day helped to reverse the flow with the Doomscroller.
The Doomscroller cursed the nose with a woody spice and mint bouquet. Next, lime and caramel on the sip launched into funky rum, smoke, tropical, vanilla, and allspice flavors on the swallow. Overall, it was rather well balance to my palate, and it disguised its alcoholic potency quite well.

Monday, November 16, 2020

more supreme

1 1/2 oz Rhum Agricole, pref. aged (Clement Premiere Canne)
3/4 oz Lime Juice
1/2 oz Cane Syrup (Sirop JM de Canne)

Shake with ice, strain into a cocktail glass, pour 1/4 oz Campari down the side of the glass, and garnish with freshly cracked black pepper.
Two Mondays ago, I was in the mood for a Daiquiri when I remembered the More Supreme that I had spotted in Punch. The recipe was crafted by Alec Bales of the Ticonderoga Club in Atlanta as a rhum agricole Daiquiri in the form of a layered drink with a sink of Campari. Once prepared, the More Supreme met the nose with a grassy, lime, and black pepper spice aroma, and the pepper complemented the rhum rather well. Next, a lime sip gave way to a grassy and funky rum on the swallow that was later joined by bitter orange and quinine flavors as the Campari mixed into the cocktail.

Sunday, November 15, 2020

monte carlos

2 oz Reposado Tequila (Lunazul)
1/2 oz Benedictine
2 dash Angostura Bitters

Stir with ice, strain into a rocks glass with fresh ice, and garnish with a lemon twist.
Two Sundays ago, I began flipping through A Spot at the Bar by Michael Madrusan and Zara Young. There, I honed in on the Monte Carlos which was Chris Bostick's tequila riff on the whiskey-based Monte Carlo from David Embury's 1948 The Fine Art of Mixing Drinks (rye, Benedictine, Angostura Bitters or a Frisco with bitters) that Bostick crafted at Half Step in Austin. Last year, I had enjoyed the Scotch version, the Highlander, from Paul Harrington's 1998 Cocktail: The Drinks Bible for the 21st Century, so I was intrigued especially considering how well agave and Benedictine work together. In the glass, the Monte Carlos wafted lemon, vegetal agave, and allspice aromas to the nose. Next, a lightly caramel sip with a decent mouthfeel from the Benedictine led into tequila, herbal with minty-chocolate accents, clove, and allspice flavors on the swallow.

Saturday, November 14, 2020

million dollar

2/3 Gin (1 1/2 oz Beefeater)
1/3 Sweet Vermouth (3/4 oz Cocchi)
1 tbsp Pineapple Juice (1/2 oz)
1 tsp Grenadine (1/4 oz)
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail glass; I garnished with a few drops of Bitter Housewife's Cardamom Bitters.

Two Saturdays ago, I decided to make a drink called the Million Dollar that I had spotted in the 1937 Café Royal Cocktail Book; I had spied the recipe when researching the Brown Rumba for a video that I shot for Deep Ellum's riff, the Bourbon Rumba. Imbibe Magazine credited Louis Eppinger of Bamboo Cocktail fame for creating the Million Dollar towards the end of the 19th century, and it apparently is still considered a classic in Japan. There is a competing lore that it was first crafted by Ngiam Tong Boon of Singapore Sling fame at the beginning of the 20th century, but that story has less support with cocktail historians.
Once prepared, the Million Dollar donated a cardamom bouquet to the nose from the bitters garnish that I added to the recipe. Next, pineapple and berry notes on the sip stepped aside to gin, herbal, and pomegranate flavors on the swallow.

Friday, November 13, 2020

base camp

1 1/2 oz Bourbon (Old Grand-Dad Bonded)
3/8 oz Laphroaig 10 Year Scotch
1/4 oz Creme de Cacao (Tempus Fugit)
1/4 oz Allspice Dram (Hamilton's)
2 dash Orange Bitters (Crude's Orange-Fig)

Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.
For a nightcap two Fridays ago, I turned to the November/December 2020 issue of Imbibe Magazine to make the Base Camp by Matty Clark of Dutch Kills in Queens. This smoky Old Fashioned utilized a crème de cacao and allspice dram duo as sweeteners, and those two paired rather well in drinks like the El Molino, Jamaican Bobsled, and Sierra Madre. Once prepared, the Base Camp climbed to the nose with bright orange oil over peat smoke and darker notes from the allspice and chocolate liqueurs. Next, a caramel and malt sip led into Bourbon, smoke, allspice, and chocolate flavors on the swallow.

Thursday, November 12, 2020

colonial ties

1 oz Rye Whiskey (Rittenhouse Bonded)
1 oz Jamaican Rum (1/2 oz Smith & Cross + 1/2 oz Plantation Xaymaca)
1 Brown Sugar Cube (Demerara)
2 dash Orange Bitters (Angostura Orange)
1 bsp Soda Water (1/2 oz Still Water)

Soak the sugar cube with bitters, add the soda water, and muddle into a paste. Add the spirits and ice, stir, strain into an absinthe-rinsed (St. George) whiskey glass, and garnish with a lemon twist on the edge of the glass.
Two Thursdays ago, I decided to make a Sazerac-like drink created by Eric Alperin at Los Angeles' Varnish bar that he published in the recipe section of Unvarnished. With the spirit split between rye and Jamaican rum, it reminded me of the more common Sazerac crossed with the D Day Sazerac (with different bitters), so it seemed like a winner. Once prepared, the Colonial Ties proffered a lemon, anise, and pineapple-tropical fruit bouquet to the nose. Next, a caramel sip led into a rye, funky rum, and orange swallow with a hint of anise on the finish.

Wednesday, November 11, 2020

horror hotel

1 oz Mezcal (Fidencio)
1/2 oz Apple Brandy (Laird's Bonded)
1/2 oz Punt e Mes
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Cynar
2 dash Fee's Whiskey Barrel Bitters (or Fee's Old Fashioned)

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

As Halloween was approaching, I decided to craft this Autumnal smoky and bitter number as a The Misfits musical tribute. I was inspired by the Fall on Me to create a music-themed drink that utilized the apricot-herbal liqueur combination, and The Misfits fit the then approaching holiday. For this concept's herbal liqueur, I opted for Cynar which paired well with apricot in the One One Thousand, and apricot-Punt e Mes has proven to be a winner such as in the Slope. The song that matched the drink's and evening's feel was the Horror Hotel that they named after the 1960 movie.
The Horror Hotel crept to the nose with an orange, smoke, vegetal funk, and cinnamon aroma. Next, caramel and apple flavors on the sip lurched into a smoky and bitter apricot swallow with a cinnamon-tinged finish.

Tuesday, November 10, 2020

right hand

1 1/2 oz Eagle Rare Bourbon (Old Grand-Dad Bonded)
1/2 oz Arkansas Black Brandy (Morin Calvados)
1/2 oz Suze Gentian Liqueur
1/2 oz Cinnamon Demerara Syrup
2 dash Fee's Walnut Bitters (Strongwater)

Stir with ice, strain into a Nick & Nora glass, and garnish with oil from an orange twist.

Two Wednesdays ago, I selected Drinking Like Ladies and reconsidered the Right Hand created by Nicole Lebedevitch at Yvonne's in Boston. I had previously passed over it for I did not want to confuse things with the better known Right Hand, but this combination of whiskey, apple brandy, gentian herbal, and cinnamon was just too tempting. Nicole named it that for it was her tribute to Marguerite LeHand, Franklin Delano Roosevelt's personal assistant and confidant. LeHand was described as "the Swiss Army Knife of the White House" for her ability to multi-task behind the scenes.
The Right Hand donated an orange oil, Bourbon, and gentian bouquet to the nose. Next, apple notes from the brandy filled the sip, and the swallow displayed the Bourbon, apple, cinnamon, and earthy flavors with a walnut finish.

Monday, November 9, 2020

1903

1 oz Laird's Apple Brandy (Laird's Bonded)
1 oz Pierre Ferrand 1840 Cognac (Pierre Ferrand Ambre)
3/4 oz Cocchi Sweet Vermouth
3/4 oz Cocchi Americano
2 dash Scrappy's Grapefruit Bitters (Bittercube Jamaica #2)

Stir with ice and strain into a cocktail coupe.
Two Mondays ago, I ventured into The NoMad Cocktail Book and spotted Jessica Gonzalez's 1903. The 1903 reminded me of a Corpse Reviver No. 1 from the Savoy Cocktail Book with the vermouth aspect split with Cocchi Americano plus the addition of grapefruit bitters. Once prepared, the 1903 let loose an apricot, grape, and grapefruit aroma. Next, grape and pear notes on the sip led into apple, Cognac, and herbal flavors on the swallow.

Sunday, November 8, 2020

take me to marrakech

1 1/2 oz Armagnac (Laressingle VSOP)
1/2 oz Honey Syrup
1/2 oz Orange Juice
1/2 oz Lemon Juice
2 dash Scrappy's Cardamom Bitters (The Bitter Housewife Cardamom)

Shake with ice and strain into a cocktail glass.
Two Sundays ago, I spotted the Take Me to Marrakech in Sother Teague's I'm Just Here for the Drinks that would make good use of my purchase of cardamom bitters (the ones I bought are similar in feel to Boker's Bitters). The aromas and flavors of the drink reminded Sother of the old marketplaces in Morocco which I attribute most to the exotic notes in cardamom. Once prepared, the Take Me to Marrakech proffered brandy, honey-floral, and cardamom aromas to the nose. Next, honey, lemon, and orange on the sip gave way to brandy and honey flavors on the swallow with a cardamom finish that came across very much like tea.

Saturday, November 7, 2020

vivary

1/2 Italian Vermouth (1 1/2 oz Cocchi Sweet)
1/2 Dry Vermouth (1 1/2 oz Noilly Prat)
1 dash Absinthe (1/8 oz St. George)
1 dash Orange Bitters (2 dash Crude Orange-Fig)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Saturdays ago, I spotted the Vivary from the 1935 Old Waldorf-Astoria Bar Book in Frank Caiafa's 2016 The Waldorf Astoria Bar Book. The concept of a split vermouth base with absinthe reminded me of the Half Sinner, Half Saint, and when I made the drink, my recipe fell somewhere between the two recipes from the books above. In the glass, the Vivary displayed a lemon oil, red grape, and floral-anise aroma. Next, sweet red grape and orange notes on the sip slid into grape, herbal, anise, and fig flavors on the swallow.

Friday, November 6, 2020

bells & whistles

2 oz Old Grand-Dad 114° Bourbon
3/4 oz Bonal Gentiane Quina
1/8 oz Amontillado Sherry (Lustau)
1/8 oz Averna
1/8 oz Rothman & Winter Apricot Liqueur

Stir with ice and strain into a cocktail coupe.

Two Fridays ago, I decided to make a recipe that I had spotted on the Kindred Cocktails database called the Bells & Whistles by Kyle Davidson (of Art of Choke and Under the Volcano fame) at Blackbird in Chicago. Essentially, it was a Bourbon Manhattan with Bonal as the aromatized wine element along with a trio of modifiers. The first two modifiers were the Averna and apricot liqueur duo that I have utilized well in recipes like the Library Card and was probably introduced to in Misty Kalkofen's Cocktail Miranda at Green Street. The third modifier was a small amount of Amontillado sherry; someone commented on my Instagram post inquiring if a barspoon would really have an effect, and I related how a mere two dashes in the It's A Long, Long Way had me equally as skeptical except that the effect was most certainly there.
The Bells & Whistles began with a Bourbon-forward aroma with a hint of orchard fruit on the nose. Next, grape and caramel filled the sip, and the swallow showcased the Bourbon along with herbal and nutty flavors and an apricot finish. Finally, I was impressed at how this tasty drink became even more balanced as it warmed up over time.

Thursday, November 5, 2020

requiem for a doomed star

2 oz Rum Fire Overproof Jamaican Rum
1 oz Lime Juice
1/2 oz Vanilla Syrup
1/2 oz Cinnamon Syrup
4 dash Absinthe (1/8 oz Kübler)

Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. I garnished with a spent half lime shell and chocolate mint sprigs. No instructions were provided with the recipe, so this was how I interpreted the build.

Two Thursdays ago, Jason Alexander posted a drink on the Tiki Recipes group on Facebook, and I decided to make this curiously named number, Requiem for a Doomed Star, that evening. I was able to track down that he has been serving this drink on the Devil's Reef menu since the beginning of the year. The form reminded me a little of a Test Pilot and a Jet Pilot, and the cinnamon and vanilla combination was one found in classics like the Nui Nui and more modern ones like the Expedition.
The Requiem for a Doomed Star broadcasted a chocolate mint aroma over funky rum, vanilla, cinnamon, and anise notes. Next, lime dominated the sip that transitioned into rum funk, anise, and cinnamon that came across like caraway on the swallow with vanilla and more funk on the finish.

Wednesday, November 4, 2020

liberal

3/4 Bourbon (2 oz Old Grand-Dad Bonded)
1/4 Amer Picon (1/2 oz Torani Amer)
1 dash Maple Syrup (1/4 oz here, next time 1/8 oz)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Wednesdays ago, I spotted as a note in Frank Caiafa's The Waldorf Astoria Bar Book that there was a variation on the classic Liberal Cocktail in Ted Saucier's Bottoms Up. Therefore, I retrieved my 1954 edition and found this twist that utilized maple syrup in place of sweet vermouth and orange bitters. Once the recipe crafted at the Colony Restaurant in New York City was stirred and strained, this Liberal Cocktail proffered lemon, maple, and dark orange aromas. Next, maple's richness and the whiskey's malt filled the sip, and the swallow continued on with Bourbon and dark bitter orange flavors on the swallow with a maple finish.

Tuesday, November 3, 2020

jimmie walker

3/4 jigger Whisky (2 1/4 oz Four Roses Bourbon) (*)
1/4 jigger Italian Vermouth (3/4 oz Cocchi Sweet)
1 dash Grenadine (1/2 oz)
1 dash Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass; I added a lemon twist.
(*) Boothby used a generic "whisky" for all Bourbon, rye, and Scotch.
Two Tuesdays ago, I began scanning William Boothby's 1934 World Drinks and How to Mix Them and spotted the Jimmie Walker. The name made me think of "Dyn-O-Mite!" Jimmie Walker from the Good Times comedy series; given that the recipe was recorded forty years before that television series, my second guess was that it was named after James John Walker, the mayor of New York City from 1926-1932. The feel of the drink reminded me of a Ward 8 which kept nicely with the political theme. Once prepared, the Jimmie Walker decreed a lemon, Bourbon, and berry aroma upon the nose. Next, lemon with red fruit notes on the sip carried into whiskey, grenadine, and vermouth's herbal flavors on the swallow.

Monday, November 2, 2020

the hearing trumpet

1 1/4 oz Scotch (Cuttysark Prohibition)
3/4 oz Cardamaro
1/2 oz Swedish Punsch (Kronan)
1/2 oz Campari
2 dash Mole Bitters (Bittermens)

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

Two Mondays ago, I was feeling inspired to create a drink instead of rooting through my books to find a recipe. I had spotted the Barefoot in the Dark earlier in the week, and I took the Scotch, Swedish punsch, and Campari aspect from it and merged it with another whiskey and Swedish punsch drink, the Mortimer Stump. The Mortimer Stump contained Cardamaro which has proven to be a great partner for Scotch such as in the Great King Street and the Romancing the Stone.
For a name, I dubbed this one after the surreal story by Leonora Carrington called The Hearing Trumpet about growing old and retaining one's dignity. Once prepared, the Hearing Trumpet greeted the senses with an orange oil and peat aroma. Next, grape and malt mingled on the sip, and the swallow uncovered smoky Scotch, orange, caramel, and tea flavors with a chocolate finish.

Sunday, November 1, 2020

phoenix down

2 oz Applejack (Laird's Bonded)
3/8 oz Honey Syrup (3/4 oz)
3/8 oz Ginger Syrup (3 thin slice Ginger)
3/4 oz Lemon Juice

Shake with ice (muddle ginger slices in the honey syrup, add the rest, and shake with ice), and strain into a rocks glass with fresh ice. Garnish with a spritz of absinthe (St. George) and candied ginger on a pick (omit).
Two Sundays ago, I reached for Eric Alperin's Unvarnished book and headed to the recipe section in the middle. There, I was tempted by a house recipe, namely Daniel Eun's apple brandy riff on Sam Ross' Pencillin using absinthe as the floater instead of a smoky spirit. Eun's Phoenix Down began with an anise and licorice nose. Next, lemon and honey on the sip slid into apple and ginger on the swallow.

Saturday, October 31, 2020

pink panther

2 oz Pisco (Macchu Pisco)
3/4 oz Lemon Juice
3/4 oz Orgeat
3 Raspberries
4 drop Rosewater
1 Egg White

Muddle the raspberries in the orgeat. Add the rest of the ingredients, shake once without ice and once with ice, and double strain into a cocktail glass.

Two Saturdays ago, I spotted the Pink Panther in Clair McLafferty's The Classic & Craft Cocktail Recipe Book and realized that I now had some frozen raspberries left over from making syrup. This drink was created by Yael Vengroff when she was in New York City, and it reminded me of a pisco Clover Club. The combination of orgeat and raspberry was one that I have had before in the obscure classic Jacksonville and the modern Rubus Swizzle, so I was game to give this one a go.
The Pink Panther sleuthed the nose with raspberry, rose, and other floral aromas. Next, a creamy lemon and red berry sip uncovered a pisco, earthy-nutty, and raspberry swallow.

Friday, October 30, 2020

rainmaker

1 1/2 oz White Rum (Privateer Tres Aromatique)
3/4 oz Lemon Juice
1/2 oz Pineapple Syrup
1/4 oz Benedictine

Shake with ice and strain into a cocktail coupe pre-rimmed with lime salt (microplaned lime zest with salt).
Two Fridays ago, I was lured in by a recipe on Punch Drinks called the Rainmaker. This Rum Sour was crafted by Alec Bales at Atlanta's Ticonderoga Club and featured pineapple syrup and Benedictine as the sweeteners; while the citrus balancing that was lemon, there was a lime aromatic as part of the garnish tying it slightly to a classic Daiquiri. Once prepared, the Rainmaker donated a rum, lime, and pineapple bouquet to the nose. Next, lemon and pineapple notes on the sip trickled into rum, pineapple, and herbal flavors on the swallow.

Thursday, October 29, 2020

red grasshopper

2 oz Blanco Tequila (Lunazul)
3/4 oz Lime Juice
3/4 oz Honey Syrup

Shake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.

Two Thursdays ago, I was perusing the recipe section in Eric Alperin's Unvarnished book when I spotted an interesting riff on the Honeysuckle (a white rum Bee's Knees). That drink was the tequila-based Red Grasshopper crafted by Michael Madrusan of The Everleigh that worked the red angle by including a piquant garnish of cayenne powder. Moreover, the idea of a tequila Bee's Knees reminded me of the 1940 Juschu Cocktail that I morphed into the Wheel in the Sky Collins in 2015.
The Red Grasshopper jumped to the nose with an agave, red pepper, honey, and floral bouquet. Next, lime and a viscosity from the honey on the sip climbed to tequila, floral, and spicy heat elements on the swallow.

Wednesday, October 28, 2020

8 amaro sazerac

1/4 oz Averna
1/4 oz Amaro Ramazzotti
1/4 oz Aperol
1/4 oz Amaro Meletti
1/4 oz Campari
1/4 oz Amaro Ciociaro (Torani Amer)
1/4 oz Amaro Sibilla (Fernet Branca)
1/4 oz Amaro Lazzaroni (Cynar)
4 dash Peychaud's Bitters
1 dash Orange Citrate Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass pre-rinsed with Green Chartreuse, and garnish with a lemon twist.

Two Wednesdays ago, I decided to make the 8 Amaro Sazerac recipe that I had spotted on the Kindred Cocktails database. Sother Teague created this recipe for the opening menu at Manhattan's Amor y Amargo in 2011, and it has remained on the list there ever since. To confirm the ingredients on the database, I found a secondary recipe on the Alcohol Professor site that had only three exact matches in the eight amari, so perhaps the 8 Amaro Sazerac was a drifting target as different liqueurs came in and out of fashioned at the bar. I had previously made my own 2 Amaro Sazerac as I took a Ferrari shot (equal parts Fernet and Campari) in the direction of a Sazerac to craft the Diamonds & Spades, but I found the 8 amari content of Sother's to have rounded out the rough elements of individual liqueurs much better.
My 8 Amaro Sazerac utilized mostly the database's spirit calls with some substitutions taken from the later post. In the glass, this Sazerac proffered lemon, caramel, minty-menthol, and anise aromas to the nose. Next, caramel and citrus elements on the sip led into a complex swallow of gentian, citrus, vegetal, menthol, and anise flavors to name but a few.

Tuesday, October 27, 2020

spring blossom

1 1/2 oz Mezcal (Fidencio)
3/4 oz Dolin Blanc Vermouth
3/4 oz Suze Gentian Liqueur
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.
As I made my way through the recipe section of Eric Alperin's Unvarnished book, I made notes of some interesting recipes. The one that spoke to me two Tuesdays ago was the Spring Blossom as a mezcal White Negroni riff with mole bitters crafted at the Varnish by bartender Gordon Bellaver. Once built, the Spring Blossom shared a grapefruit oil, smoke, and gentian aroma. Next, a white grape sip gave way to smoky and vegetal agave and gentian flavors on the swallow with a chocolate finish.

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.

Saturday, October 17, 2020

cannibal cooler

3/4 oz Plantation Original Dark Rum
3/4 oz Plantation 3 Star White Rum (Santa Teresa Claro)
1/2 oz Plantation OFTD Rum
1 1/2 oz Orange Juice
3/4 oz Lime Juice
3/4 oz Hasty Fassionola (1/2 oz Grenadine + 1/4 oz Passion Fruit Syrup)
1/4 oz Cinnamon Syrup
1 dash Angostura Bitters

Flash blend (whip shake) all ingredients with crushed ice, add 1 1/2 oz soda water, pour into a tall glass (Tiki mug), and top with crushed ice. I garnished with mint. Note: their hasty Fassionola was 3:1, but I was both lazy and hasty for my single serving and made it a la minute 2:1.

Two Saturdays ago, I was excited to try a drink posted by El Nova on the Tiki Recipes group on Facebook called the Cannibal Cooler. This was a collaborative effort between El Nova and Jason Alexander that shared little similarity with the other Cannibal Cooler that I made around two years ago. Once assembled, this Cannibal Cooler attacked the senses with mint notes over caramel, cinnamon, and tropical fruit aromas. Next, a carbonated orange, lime, caramel, and berry sip was chased by rum, cinnamon, and hints of passion fruit on the swallow.

Friday, October 16, 2020

tiger

2 oz Blended Scotch (Cutty Sark Prohibition)
1/2 oz Yellow Chartreuse
1/4 oz Orgeat
1 Whole Egg

Shake once without ice and once with ice and strain into a rocks glass. Dash Angostura Bitters and Peychaud's Bitters across the top of the drink to mimic tiger stripes.
Two Fridays ago, I ventured into the Food & Wine: Cocktails section of my drink book library and selected the 2010 edition. The recipe that called to me was a Flip crafted by Linden Pride at Sydney's Spice Temple which coincided well with the season's dropping temperatures. Once prepared, the peat smoke from the Scotch underneath the egg froth met the nose along with clove, allspice, and anise aromas from the garnish. Next, a creamy sip led into a delightful combination of Scotch, herbal, and almond flavors on the swallow.

Thursday, October 15, 2020

north of sunset

1 1/2 oz Gin (Beefeater)
1 oz Dry Vermouth (Noilly Prat)
1/4 oz Strega
1/4 oz Raspberry Syrup
1 bsp Maraschino (1/8 oz Luxardo)

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

Two Thursdays ago, I was thinking about the flavor combination in Chris Hannah's 'Round Midnight that was published in the 2009 Rogue Cocktails. I lifted the Strega, raspberry, and Maraschino trio, altered their ratios, and utilized it as a sweetener in a Dry Martini. The raspberry syrup made me think of the dry vermouth version of the Clover Club, and that set up the gin and dry vermouth base. For a name, I kept the Thelonius Monk theme of the Hannah's drink (I assume it was this since he is a big jazz fan) and named this one the North of Sunset especially given the splendid sunset I had witnessed an hour or two before (even though the song is about the boulevard in Los Angeles).
The North of Sunset played a lemon, red fruit, and juniper melody to the nose. Next, a semi-dry red berry and white wine sip transitioned to gin, star anise, nutty Maraschino, and vanilla flavors on the swallow.

Wednesday, October 14, 2020

cora middleton

1 1/2 oz Appleton Estate Extra Rum (Appleton Signature)
1/2 oz Bols Genever
3/4 oz Lemon Juice (1/2 oz)
1/2 oz Grenadine
1/2 Egg White (1 Egg White)

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with 5 drop orange bitters (Angostura Orange) and oil from an orange twist.

Two Wednesdays ago, I returned to Frank Caiafa's 2016 The Waldorf Astoria Bar Book and spotted the Cora Middleton. The 1935 Old Waldorf-Astoria Bar Book described the recipe as a "Clover Club made with Jamaican rum instead of gin" (the non-dry vermouth version). While that recipe called for lemon juice, Charles H. Baker Jr.'s Cora Middleton in The South American Gentleman's Companion was similar save for listing lime instead. Here, the modern Waldorf Astoria bartenders split the rum version from their older bar book with some Genever to bring it back a step or two toward the Clover Club; moreover, they found that grenadine worked better than raspberry syrup for their palates here. As a side note, a parallel rum drink exists in the literature named the September Morn.
This Cora Middleton proffered an orange aroma from the twist and bitters garnishes. Next, a creamy, malty, lemon, and berry sip danced into rum and Genever's botanicals on the swallow with a pomegranate finish.

Tuesday, October 13, 2020

rare stamps

1 1/2 oz Cocchi Americano
1 oz Ron del Barrilito Rum (Don Q Añejo)
1/2 oz Cardamaro

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Tuesdays ago, I selected Sarah Baird's New Orleans Cocktails as a potential source for the evening's libation. There, I spotted the Rare Stamps created at the Ace Hotel, and I had previous skipped over this Rum Negroni of sorts when I lacked Cardamaro on my shelves. Once built, the Rare Stamps mailed a lemon oil aroma over orchard fruit notes of apricot and pear on the nose. Next, orange and peach elements on the sip opened up into rum and bitter tangerine flavors on the swallow. Overall, the combination reminded me a bit of the Sancti Spiritus albeit with a less aggressive rum note.

Monday, October 12, 2020

vagalume bowl

1 oz Aged Jamaican Rum (Coruba)
1 oz Cachaça (Cuca Fresca)
1 oz Apple Brandy (Morin Selection Calvados)
2 oz Grapefruit Juice
1 oz Lime Juice
1/2 oz Maple Syrup
1/2 oz Jagermeister

Whip shake with crushed ice, pour into a Tiki bowl, and fill with crushed ice. Garnish with a flaming lime shell (El Dorado 151 ignited).

Two Mondays ago, I began to think about Don the Beachcomber's 1970 Volcano Bowl that was delicious due to the maple syrup-grapefruit juice combination. I considered taking it in a Cleirmeil direction with Green Chartreuse, but I decided to introduce the cachaça-Jagermeister duo that worked elegantly in Sother Teague's Rough Seas. For a third spirit after the rum and cachaça, I pondered Cognac before opting for aged apple brandy to tie in better with the maple syrup. Since my maple syrup was from Vermont, the Firefly Festival held there every year with their large burn at the end came to mind as a parallel to a volcano. Given the Brazilian origin of cachaça, I went with the Portuguese word for firefly in the name: the Vagalume Bowl.
The Vagalume Bowl greeted the senses with maple, apple, and grapefruit aromas once the fire was extinguished. Next, maple's mouthfeel joined caramel, grapefruit, and lime notes on the sip, and the swallow rolled on with grassy, funky, apple, maple, and ginger spice flavors.

Sunday, October 11, 2020

roman punch

2 oz Cognac (1 oz Courvoisier VS + 1 oz Pierre Ferrand Ambre)
2 dash Jamaican Rum (1/4 oz Smith & Cross)
2 tsp Lemon Juice (1/2 oz)
1 tsp Curaçao (1/4 oz Pierre Ferrand)
1 tsp Raspberry Syrup (1/4 oz)
1 tsp Simple Syrup (1/4 oz)

Shake with ice, strain into a Highball glass, fill with cracked ice, and garnish with fruits in season (mint).

Two Sundays ago, I was flipping through Trader Vic's 1947 Bartender's Guide that seemed like a good use of the raspberry syrup that I had made somewhat recently. Trader Vic's version was Cognac driven with a Jamaican rum accent; however, the 1862 recipe in Jerry Thomas' book is two parts Jamaican rum to one part of Cognac (with pretty much everything else held the same save for dashes of port wine on top). Alas, I did not do the research at that time for I was a bit thirsty and looking to get on with the evening.
Trader Vic's Roman Punch met the nose with mint over Cognac, orange, and rum funk aromas. Next, lemon, orange, and red berry notes on the sip gave way to Cognac, funky rum, and raspberry flavors on the swallow.

Saturday, October 10, 2020

doyers street

1 1/2 oz Rittenhouse Bonded Rye
3/4 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Bigallet China-China (Torani Amer)
1/4 oz St. Germain (St. Elder)
2 dash Angostura Bitters

Stir with ice and strain into a double old fashioned glass with a large ice cube.

Two Saturdays ago, I returned to Leo Robitschek's The NoMad Cocktail Book where I spotted his Doyers Street that read like a Brookyln Cocktail with elderflower liqueur and Angostura Bitters in place of the classic's Maraschino. Doyers Street is a short, historic street in Manhattan's Chinatown that has been deemed the bloodiest street in America. In its 200 foot length that includes a near 90 degree bend, the "Bloody Angle" was the scene of gang fights among its gambling houses, theaters, opium dens, pool halls, and prostitutes. This came later than the Irish gangs of the "Streets of New York" era in the 19th century, for it occurred between Chinese gangs in the first few decades of the 20th century. The violence using hatchets and guns was so great that records showed that it earned the title of the most violent intersection in the country.
The Doyers Street teased the nose with an elderflower, bitter orange, and clove bouquet. Next, caramel and orchard fruit on the sip slipped away into rye, bitter orange, floral, and allspice flavors on the swallow.

Friday, October 9, 2020

host body

1 1/4 oz Smith & Cross Rum
1 oz Lustau East India Solera Sherry
1/2 oz Amaro Nardini
1/2 oz Campari

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with both grapefruit and orange twists.

Two Fridays ago, I was in the mood for an Amaro Nardini recipe, so I searched the Kindred Cocktails database for an answer. There, I was lured in by the Host Body crafted by Rafa Garcia Febles in 2014; its Smith & Cross, Nardini, and Campari reminded me of the Six Inch Gold Blade, so I was definitely intrigued.
The Host Body met the nose with a grapefruit and orange oil over caramel and rum funk aroma. Next, the sherry's grape mingled with the rum and amaro's caramel notes on the sip, and the swallow stepped in with funky rum, smoky, bitter orange, and earthy flavors.

Thursday, October 8, 2020

black manhattan

2 oz Bourbon (Angel's Envy)
1 oz Averna
1 dash Angostura Bitters (optional)
1 dash Orange Bitters (optional)

Stir with ice, strain into a cocktail glass, and garnish with a cherry. Given the citrus elements in Averna, an orange or lemon twist would not be out of place here as a garnish instead.
Yesterday, I did a video shoot at Redstone Liquors in Stoneham with my brand work for Angel's Envy where we demonstrated the making of a Black Manhattan. I then realized that I had never written up this drink on the blog for I had already put it in my online drink journal in 2007. The Black Manhattan was created by bartender Todd Smith at San Francisco's Bourbon and Branch two years prior in 2005 as a delightful riff on the Manhattan. The classic recipe had the sweet vermouth replaced with the Italian bittersweet liqueur Averna which donates rich and complex caramel, bitter orange, lemon, pomegranate, and Mediterranean herbs to the mix. The original recipe called for Bourbon although more modern ones utilize rye; in addition, various recipes include both Angostura and orange bitters, only one, or none at all. As I mention in the video, this drink is rather flexible for it works with a variety of amaro including Cynar, Amaro Montenegro, Amaro Nonino, and Ramazzotti. I love the variations (see the my Cynar F.L.A.N. recipe), but I always stick with Averna when I call it a Black Manhattan proper.

blue collar

2 oz Rye Whiskey (Rittenhouse Bonded)
1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Amer Picon (Torani)
1/4 oz Maraschino Liqueur (Maraska)
2 dash Orange Bitters (Angostura Orange)

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

In the recipe section of Eric Alperin's Unvarnished book, I was drawn in by the Blue Collar by Michael Madrusan. Michael created this riff on the Brooklyn by swapping in sweet vermouth and orange bitters for the classic's dry vermouth. Actually, the recipe is closer to the earliest known Brooklyn that appeared in Jacob Grohusko's 1908 Jack's Manual which called for sweet vermouth before the literature soon drifted to dry vermouth as the aromatized wine component.
Normally, I use a softer rye for my dry vermouth Brooklyns so that I can taste the liqueurs better; however, I went a bit more bold in flavor to cut into the vermouth's additional sweetness. Here, the Blue Collar offered up a lemon and malt nose that preceded a grape and malt sip. Next, the swallow showcased the rye that was colored by nutty cherry and bitter orange flavors.

Wednesday, October 7, 2020

carre reprise

1 oz Rittenhouse or Wild Turkey Rye (Rittenhouse Bonded)
1 oz Courvoisier Cognac (VS Grade)
1 oz Martini & Rossi Sweet Vermouth (Cocchi)
1/2 oz St. Germain (St. Elder)
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.
In searching for the La Bicyclette recipe, I uncovered other recipes amassed by Jamie Boudreau using elderflower liqueur. The one that called out to me was a Vieux Carré riff created for St. Germain's Rob Cooper at a Tales of the Cocktail event perhaps circa 2007 or 2008. The drink was the Carré Reprisé crafted by Brian Miller then of Death & Co., and it later appeared in the 2012 Mr. Boston: 75th Anniversary Edition cocktail book without any attribution. The Carré Reprisé not only won the competition that year, but it impressed us in the glass over a decade later. Here, it proffered a lemon oil and Cognac blending in with elderflower aromas on the nose. Next, grape and a citrussy orchard fruit note on the sip parlayed into rye, brandy, and floral flavors on the swallow with a bitter finish.

Tuesday, October 6, 2020

capricious

1 1/2 oz Gin (Beefeater)
1/2 oz St. Germain (St. Elder)
1/2 oz Dry Vermouth (Noilly Prat)
2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Tuesdays ago, I chose the Food & Wine: Cocktails section of my library and pulled out the 2012 edition. In the Martini and riffs section curated by Eric Alperin of the Varnish, he presented his Capricious that he created for a St. Germain party at Tales of the Cocktail 2008. The combination reminded me of John Gertsen's Means of Preservation that utilized celery bitters instead of Peychaud's. Once prepared, the Capricious welcomed the nose with lemon, anise, and floral aromas. Next, a melon note with a hint of mango-peach on the sip turned towards juniper, cherry, anise, and grapefruit flavors on the swallow.