hand-me-down

1 1/2 oz Rye Whiskey (Old Overholt 86°)
1/4 oz Allspice Dram (Hamilton's)
3/4 oz Lemon Juice
3/4 oz Orgeat
1 dash Chocolate Bitters (Bittermens)

Shake with ice and strain into a glass. Two Fridays prior, I got home from my bar shift and opened up The Bartender's Choice Volume 3 app to find the Hand-Me-Down by Zack Gelnaw-Rubin at Manhattan's Attaboy in 2022. The idea reminded me of a drink that we had on the River Bar menu when I first started working there in March 2018 called the Allston Christmas as an allspice dram and bitters version of a Bee's Knees created by Haley Hamilton. The name refers to the September 1st local holiday (and a day or two before and after) where the student-rich part of Boston experiences a widespread moving day, so piles of free furniture, home goods, and more are left on the curb for folks to take. Given the used nature of those items, it matches the Hand-Me-Down's general theme.

Allston XMAS
• 2 oz Gin
• 3/4 oz Honey Syrup
• 3/4 oz Lemon Juice
• 1/4 oz Allspice Dram
• 2 dash Angostura Bitters
Shake with ice and strain into a cocktail coupe.

In the glass, the Hand-Me-Down donated a rye, almond, and allspice aroma to the nose. Next, a creamy lemon sip opened up into rye, nutty, and allspice flavors on the swallow with a chocolate finish.

barracuda

1 1/2 oz Mezcal (Convite)
1/4 oz Rhum Agricole (JM Blanc 100°)
3/4 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Orgeat

Shake with ice, strain into a double old fashioned with ice (cracked ice), and garnish with a lime wedge (wheel). Two Thursdays ago, I reached for my copy of The Madrusan Cocktail Companion book and landed upon the Barracuda by Alicia Perry and Anthony Schmidt at The Lafayette Hotel & Club in San Diego circa 2023. While there are several Barracudas on the blog including the tropical Galliano one and the two sherry-dark spirit citrus ones, this recipe is unique and closer to the Tia Mia with less rum and a funky one instead of an aged one. Once prepared, the Barracuda swam to the senses with a lime and smoky agave aroma. Next, a creamy lime sip welcomed a smoky agave, grassy vegetal rhum, nutty, and orange flavors on the swallow with vegetal funk finish.

sylbaris

1 1/2 oz Rhum Agricole (Baie des Tresors)
3/4 oz Amaro Averna
1/2 oz Suze Gentian Liqueur
1/4 oz Falernum (Velvet)
1 dash Angostura Bitters
1 dash Absinthe (8 drop St. George)

Stir with ice, strain into a coupe glass, and garnish with a lime twist. Two Wednesdays ago, while writing up the Gentlemen's Exchange for the blog, I was inspired to create something new. I took that drink's Averna-Suze duo and added in influences of the falernum from the Bywater and the rhum agricole-Suze combination of the Fort de France and other recipes. I bolstered the effect of the small amount of falernum with lime oils in the garnish (perhaps with my Loyal Nine version of the Georgetown Club in mind) and clove notes from the bitters. For a name, I dubbed this one the Sylbaris after Ludger Sylbaris, a Martinician sailor who surprisingly survived the 1902 eruption of Mount Pelée due to the shielding and protection of his thick jail cell walls although not without sustaining burns; he later traveled with the Barnum & Bailey Circus as a celebrity. Once the final iteration was strained and garnished, the Sylbaris offered up lime, grassy, herbal, and anise aromas to the nose. Next, the Averna's caramel came through on the sip that was chased by rhum's grassy funk melding into the gentian earthy herbal of the Suze, and joined by falernum's lime, that liqueur and the bitter's clove, absinthe's anise, and Averna's caramel-herbal flavors on the swallow.

i'm on fire

2 oz Mezcal (Covite)
1 oz Pineapple Juice
3/4 oz Honey 1:1 Syrup
1/2 oz Lime Juice
2 dash Cholula Hot Sauce (Sriracha)

Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with ancho chili (cayenne) powder and a pineapple leaf (omit). Two Tuesday ago, I was perusing the Kindred Cocktails database when I came across the I'm on Fire by New York City bartender Sarah Morrissey as her answer to a spicy Margarita that was published in Punch. The Punch article had no date attached, but I was able to find references on the web to as early as 2022 for this possibly Bruce Springsteen-inspired number, and this one joins Sarah's Greyfriar (that was published in Amanda Schuster's New York Cocktails book) on the blog. Since the recipe came across like a Bone Crusher gussied up with honey and pineapple juice, I was ready to give this one a whirl. Here, the I'm on Fire lit up the senses with a chili pepper, vegetal, and smoke aroma. Next, pineapple, honey, and lime notes on the sip were converted into mezcal, pepper spice, and honey flavors on the swallow.

gentlemen's exchange

1 1/2 oz Rye Whiskey (Rittenhouse)
3/4 oz Sweet Vermouth (Cocchi)
1/2 oz Suze Gentian Liqueur
1/2 oz Averna (*)
1 tsp Coffee Liqueur (Luxardo Espresso) (*)
3 dash Absinthe (24 drop St. George) (*)
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.
(*) This adaptation was originally created and published with Foro Amaro, cold brew concentrate, and 4 dashes of absinthe. Two Mondays ago, I decided to make the Gentlemen's Exhange by Leo Robitschek at The NoMad Bar in Manhattan circa 2016. I had previously skipped over the recipe in The NoMad Cocktail Book which calls for Foro Amaro and cold brew concentrate which I do not have at home. The version in The Madrusan Cocktail Companion replaces the Foro Amaro and cold brew concentrate for Averna and coffee liqueur which made the drink more accessible. Indeed, Averna and gentian liqueur worked well together in the Southern Gentleman and the Zig Zag Wanderer, so I was ready to give it a go here. In the glass, the Gentlemen's Exchange showcased a grapefruit, rye, and gentian-herbal aroma. Next, grape and roast notes on the sip welcomed in rye, gentian-coffee bitterness, and anise flavors on the swallow.

oumuamua

1 oz Coppali White Rum (Rhum Barbancourt 110° White)
1 oz Sherry (Lustau Amontillado)
1 1/2 oz Pineapple Juice
1/2 oz Coconut (Coco Lopez)
1/4 oz Lime Juice

Whip shake with crushed ice, pour into a Collins glass (ceramic mug), and fill with crushed ice. Garnish with mint sprigs and a spritz of absinthe (8 drop St. George).

Two Sundays ago, I decided to make another recipe from The Varnish in Los Angeles to follow the Castaway from two nights prior called the Oumuamua. This one was found in an online recipe flashcard set for their February 2019 menu, and the structure was very similar to their house Piña Colada with a different rum, a base split with sherry, and different garnishes that made me think of a merger with a Sherry Colada. The Educated Barfly attributed this drink to Brian Teterakis at The Varnish in the 2016-17 time frame, and that video called for aged rum and Oloroso; I, however, opted for Barbancourt White, a grassy unaged rum like Coppali, along with Amontillado to align with the flashcard that I had found. The name sounded rather like a Hawaiian fish akin to the Humuhumunukunukuapua'a (hence the sea creature mug utilized) until I later discovered that it was dubbed after a few hundred meters long elongated object that passed through our solar system possibly from another star that was discovered in 2017, so that would be put at the latter end of the video's dateline. The name is indeed Hawaiian meaning "a messenger from afar arriving first," and once prepared, the messenger to arrive first was the absinthe's anise and licorice aromas over that of the mint, grassy rum, coconut, and pineapple. Next, a creamy grape and pineapple sip opened up into grassy rum, coconut, and nutty sherry flavors on the swallow with a pineapple and lime finish.

jennie jerome

1 oz Martell Cognac (Courvoisier VS)
1 oz Laird's Bonded Apple Brandy
1/2 oz Punt e Mes
1/4 oz Maraschino (Luxardo)
1 tsp Cynar
2 dash Grapefruit Bitters (Bittermens)

Stir with ice and strain into an old fashioned glass with a large ice cube. Two Saturdays ago, I was in the mood for a stiff nightcap after my last bar shift of the week, and the Jennie Jerome at the NoMad in London called out to me via online recipe flashcards. Jennie, best known for being the mother of Winston Churchill, was raised in the family's mansion in the heart of modern-day NoMad neighborhood in Manhattan, and that tied together well the location of the original NoMad bar and this spot's British location. Some Manhattan Cocktail genesis stories revolved around her at the Manhattan Club, so I am surprised that this is not more of a direct riff on that instead of what appears like a Corpse Reviver #1 crossed with a Grand Street. Once prepared, the Jennie Jerome greeted the senses with a brandy and nutty cherry bouquet. Next, a grape and cherry sip revealed Cognac, apple, herbal, and bitter cherry flavors on the swallow.

castaway

1 1/2 oz Bounty Aged Rum (3/4 oz Hamilton's Demerara River 86° + 3/4 oz Coruba)
1 1/2 oz Pineapple Juice
1/2 oz Amaretto (Luxardo)
1/2 oz Coconut (Coco Lopez)
1/4 oz Lime Juice

Whip shake with crushed ice, pour into a Collins (double old fashioned) glass, and fill with crushed ice. Garnish with Angostura Bitters (3-4 dash), a cherry, and a "fucked up umbrella". Two Fridays ago, I was looking for uses of my opened can of coconut cream, when I happened upon the Castaway at The Varnish in Los Angeles from their December 2018 menu through online recipe flashcards. The structure was very similar to their house Piña Colada with the addition of amaretto in place of some of the rum and the wind-swept inversion of their classic's paper umbrella. Amaretto has appeared in two tropical drinks on the blog, namely the 1937 Caribbean Punch and Kanaloa's more modern Ka Lima Lima Hema, so I was intrigued to try it here with the coconut. In the glass, the Castaway stranded the nose with clove aromas from the bitters garnish. Next, a creamy pineapple sip drifted over to rum, almond, coconut, and apricot flavors on the swallow.

howl on the hill

1 1/2 oz El Dorado 15 Year Rum (12 Year)
1/2 oz Santa Teresa 1796 Rum (Planteray Panama 1997)
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Fernet Branca
1/4 oz Yellow Chartreuse
1 dash Vieux Pontarlier Absinthe (12 drop Kübler)

Stir with ice and strain into a cocktail coupe. After receiving a half-full sample bottle of El Dorado 12 Year at the end of the grand tasting at Boston Rum Week 2026, I decided two Thursdays ago to delve into the Death & Co.'s books for drinks that I previously skipped over. The one I selected first was Howl on the Hill by Jessica Gonzalez in 2009 at the original Manhattan branch that I found in the Death & Co.: Modern Classic Cocktails book. The drink read like a dark rum Hanky Panky or Stingray, and Fernet and Yellow Chartreuse have worked well together in recipes like the Corpse Reviver #4 and Good Things Come. Jessica described how any drink with Fernet needs a reference to San Francisco which is perhaps why the "hill" part of the name came about; the "howl" aspect made me think of Allen Ginsberg's poem, and he wrote that during his San Francisco days in the 1950s. In the glass, the Howl on the Hill enchanted the senses with a caramel, grape, and menthol aroma. Next, grape and caramel notes continued on into the sip where they were joined by dark rum, minty, menthol, and anise flavors on the swallow.