dama rosa

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Laird's Bonded Apple Brandy
3/4 oz Lime Juice
1/2 oz Grenadine
1/2 oz Simple Syrup
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist. Two Sundays ago, I uncovered a curious split base egg white recipe called the Dama Rosa at the now shuttered La Moule in Portland, Oregon, via online recipe flashcards. A Yelp menu photo places this drink around June 2021. Given the name and build, the Dama Rosa is a riff on the classic Pink Lady with tequila and lime for the original's gin and lemon. Tequila with apple brandy is a pairing that I first learned about in Island Creek's Spanish Caravan that inspired me to craft the Hasta Manzana riff on the Vieux Carré a few weeks later. In the glass, the Dama Rosa greeted the senses with a lemon, agave, and red berry aroma. Next, creamy lime and red fruit notes on the sip twirled into tequila, apple, and tart red berry flavors on the swallow.

fredo corleone

1 oz Rye Whiskey (Rittenhouse)
1 oz Jamaican Dark Rum (3/4 oz Coruba + 1/4 oz Smith & Cross)
3/8 oz Amaro Nonino
1 tsp Pedro Ximenez Sherry (Lustau)
2 drop Bittermens Mole Bitters
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Two Saturdays ago, I selected my copy of The Madrusan Cocktail Companion book and landed on the Fredo Corleone by Lorenzo Antinori at Bar Leone in Hong Kong circa 2023. Lorenzo named his creation after the incompetent middle son of Mafia Don Vito Corleone in the movie The Godfather. Overall, it reads like The Velvet Touch with the rye split here with Jamaican rum, and it would make a good pairing with Lorenzo's other tribute to that movie, the Luca Brazi. Once mixed, the Fredo Corleone gave forth an orange, caramel, and raisin bouquet to the nose. Next, dark grape and caramel notes on the sip slid into rye, funky rum, raisin, caramel orange, and herbal flavors on the swallow.

blackjack

1 1/2 oz Famous Grouse Scotch
1/2 oz Laird's Bonded Apple Brandy
3/4 oz Lemon Juice
1/2 oz Maple Syrup
1/4 oz Ginger Syrup
1 dash Angostura Bitters

Shake with ice, strain into a coupe glass, and garnish with a lemon twist. Two Fridays prior, I selected a recipe from The Rose in Jackson, Wyoming, called the Blackjack that I found in a set of online recipe flashcards. The name could be an allusion to how gambling was made illegal in Wisconsin in 1901 yet Jackson was "so far removed from the eyes of any federal law enforcement, it happened in the basements of several downtown drinking establishments" until mid-century. The duo of maple and ginger syrups appeared in the Mountain Man with Bourbon and peach liqueur instead of Scotch and apple brandy. Once dealt, the Blackjack showed a lemon, maple, and ginger bouquet to the nose. Lemon and an amber note on the sip revealed Scotch, apple, maple, ginger, and clove flavors on the swallow.

heather on the hill

2 oz Grant Scotch (Famous Grouse)
1/2 oz Orange Juice
1/2 oz Lemon Juice
1/2 oz Honey Syrup
1 dash Cardamom Bitters (The Bitter Housewife)
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with an orange twist. Two Thursdays ago, I returned to the online set of recipe flashcards for 1 Tippling Place in Philalephia that I had not touched since July when I made The Marxist. From that 2017 set, I selected the Heather on the Hill. In my research, I found an October 2016 article in Mid-Day with a photo and a description of the bartender Myles Carroll making the drink for a month long pop-up in Mumbai, India. Overall, the recipe reminded me of Sother Teague's Take me to Marrakech but with Scotch and egg white instead of Armagnac. Once prepared, Heather on the Hill gave forth an orange, honey, and Scotch aroma. Next, a creamy orange and lemon sip led into Scotch, honey, and cardamom flavors on the swallow. I was quite surprised at how delightful this combination was given its relative simplicity.

hat in hand

1 1/2 oz Aged Rum (Planteray Mr. Fogg)
1/2 oz Cognac (Courvoisier VS)
3/4 oz Banana Liqueur (Tempus Fugit)
2 dash Angostura Bitters
1 dash Saline (4 drop 20%)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Two Wednesdays ago, I returned to sets of online recipe flashcards for Dear Irving and spied the Hat in Hand. I was able to trace it back to the current menu for Dear Irving Gramercy, the Raines Law menu in 2020 via a Yelp photo, and Fresh Kills in 2017 via a Yelp review. Overall, the recipe reminded me of the King Kong and Banana Cognac with different spirits and sometimes bitters (as well as the Bananarac if you overlook the absinthe rinse and serving style). In the glass, the Hat in Hand showcased an orange, caramel, and dried banana aroma. Next, caramel notes on the sip opened up into rum, Cognac, caramelized banana, and clove flavors on the swallow.

hierophant

3/4 oz Laphroaig 10 Year Scotch
3/4 oz Cognac (Courvoisier VS)
3/4 oz Licor 43
3/4 oz Amontillado Sherry (Lustau)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry. Two Tuesdays prior, I returned to an online set of recipe flashcards from Attaboy in Manhattan and was lured in by the Hierophant. The Weekly Cock Tale substack wrote about this split-base drink along with a photo in 2023 after asking the bartender for something boozy and sweet. In an effort to improve my vocabulary, I learned that a hierophant is a priest in Ancient Greece who interpreted sacred mysteries and esoteric principles; it is also a Tarot card that signifies a search for spiritual guidance. Here, the spirit, sherry, and Licor 43 combination reminds me of Eastern Standard drinks like the Ponce de Leon and Black Douglas, so I was curious to try this one even with the larger than average amount of Licor 43 here. In the glass, the Hierophant called forth with a peat smoke, grape, citrus, and vanilla aroma. Next, a sweet grape sip revealed smoky whisky, rich grape from the Cognac and sherry, vanilla, and orange flavors on the swallow.

call it a night

2 oz Bourbon (Evan Williams Bonded)
3/4 oz Carpano Sweet Vermouth (Alessio)
1/2 oz Pedro Ximenez (Lustau)
1 tsp Averna

Stir with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Two Mondays ago, I turned to an old Imbibe Magazine article from April 2019 to make a Manhattan riff called the Call It a Night created by Katie Rose at Goodkind in Milwaukee, Wisconsin. The pairing of sweet vermouth and Pedro Ximenez have worked well in drinks like the Stage Dives & Fist Fights, William Wallace, and Riddles in the Dark, so I was curious to try it here with Averna and absinthe accents. In the glass, the Call It a Night summoned a licorice and raisin aroma. Next, a rich grape sip wandered off to showcase Bourbon, fig, and anise flavors on the swallow.

scoundrel

1 1/2 oz Scotch (Famous Grouse)
1/2 oz Islay Scotch (Ardbeg 10 Year)
3/4 oz Pedro Ximenez Sherry (Lustau)
1/4 oz Green Chartreuse
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Sundays ago, I reached for my copy of The Madrusan Cocktail Companion and found the Scoundrel by Yao Wong at The Elysian in Melbourne circa 2021 in the Manhattan section. While I have not had Green Chartreuse and Pedro Ximenez before, I have had it paired with other sherries such as in The Mouse's Tale and the Ghost of Castle Island. In the glass, the Scoundrel countered with a lemon, raisin, peat smoke, and herbaceous aroma. Next, a rich grape sip revealed smoky Scotch, raisin, and herbaceous flavors on the swallow with dried fruit and smoke on the finish.

devil's whisper

1 oz Smith & Cross Rum
1 oz Amaro Braulio
1/2 oz Green Chartreuse
1/2 oz Apple Brandy (Laird's Bonded)

Stir with ice, strain into an old fashioned glass with ice, and garnish with a grapefruit twist. Two Saturdays ago, I returned to a relatively recent set of online recipe flashcards that I found for Attaboy, and I picked the Devil's Whisper. While there are four Braulio-Yellow Chartreuse drinks on the blog such as the Inside Job, this is the first time that I had seen Braulio paired with Green Chartreuse. In the glass, the Devil's Whispered communicated a grapefruit, caramel, rum funk, and herbal aroma to the nose. Next, caramel and apple notes on the sip revealed funky rum, caramel, herbal, and herbaceous flavors on the swallow with a pine finish.