late for lunch

1 1/2 oz Blanco Tequila (Cimarron)
3/4 oz Lime Juice
1/2 oz Orgeat
1/2 oz Aperol
1 Egg White

Shake one round without ice and one round with ice, strain into a glass (coupe), and garnish with lime peel shavings. Two Fridays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago and found the Late for Lunch as a dealer's choice option. The recipe reminded me of the Dead Man's Handle with egg white and different proportions, presentation, and garnish; since that one was delicious, I gave this one a go. In the glass, the Late for Lunch gave forth a lime, orange, and vegetal aroma. Next, a creamy lime and orange sip blossomed into tequila, almond, and orange flavors on the swallow.

trust falls

1 oz Bourbon (Evan Williams Bonded)
1 oz Cognac (Courvoisier VS)
1/4 oz Licor 43
1/4 oz Allspice Dram (Hamilton's)
2 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Two Thursdays ago, I uncovered the Trust Falls from a collection of recipes from Too Soon in Portland, Oregon. Overall, the combination reminded me of the Sherpa except with the Bourbon split with Cognac and citrus-driven Licor 43 replacing the curaçao. Moveover, the name made me think of the recurrent bit in office comedy series The Chit Show. Once prepared, the Trust Falls launched off with an orange, vanilla, and allspice aroma. Next, a slightly citrussy sip opened up into whiskey, brandy, allspice, and orange flavors on the swallow.

shaken hands

1 oz Blanco Tequila (Cimarron)
1 oz Aperol
3/4 oz Lemon Juice
3/4 oz Pineapple Juice
1/2 oz Ginger Syrup
2 dash Angostura Bitters

Shake with ice and strain into a rocks or coupe glass. Two Wednesdays prior, I spotted the Shaken Hands in a recent Imbibe Magazine article. The drink was created by Aurele Berdoz at The Rhymer's Club in Manhattan as a tropical take on Audrey Saunder's Intro to Aperol. The gin and simple syrup from Audrey's recipe was swapped to tequila and ginger syrup with pineapple juice added, and perhaps one day I will get around to making the original. Here, the Shaken Hands gave forth an orange, agave, and clove aroma. Next, pineapple, lemon, and orange notes on the sip reached for vegetal, orange, ginger, and allspice flavors on the swallow.

best friend

1 1/2 oz Mezcal (Convite Especial)
1/2 oz Campari
2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup

Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a dehydrated pineapple wheel (omit). Two Tuesdays ago, I decided to make the Best Friend by Karl Steuck for the opening menu at the Condor Bar in the Hotel El Roblar. I found the recipe in a set of online recipe flashcards for the bar, and my search uncovered the recipe in a 2025 article in Food & Wine. The Best Friend read like a Gilda Cocktail meeting a mezcal Jungle Bird, so it seemed worthy of a try. As I mentioned in my Palenque Punch yesterday, my trick of swapping the simple syrup for cinnamon in the mezcal version of the parallel Mr. Bali Hai (to add depth of flavor lost in transitioning to an unaged spirit as well as adding complementary notes) was also something that Karl figured out as well. Once prepared, the Best Friend greeted the nose with a pineapple, cinnamon, and vegetal aroma. Next, pineapple and lime notes on the sip blossomed into smoky vegetal, bitter orange-pineapple, and cinnamon flavors on the swallow.

palenque punch

1 oz Convite Una Mezcal
1 oz Luxardo Bitter Bianco
1/2 oz Luxardo Espresso Liqueur
1/2 oz Acidified Pineapple Juice (*)
1/2 oz Cinnamon Syrup (1:1)

Build over ice and stir. I batched and poured over ice. While developing the recipe, it actually tasted rather good undiluted at room temperature too.
(*) Pineapple juice was acidified with 6% citric acid (94 grams pineapple to 6 grams citric). Skipping the acidification and replacing with 1/2 oz regular pineapple juice + 1/2 oz lemon juice would work well. In late February, the Hotaling Company reached out to see if I would represent Convite Mezcal and Luxardo at Speed Rack in late March. I was asked to create the drink and run the booth as I was one of the lucky bartenders to spend several days down in Oaxaca with the Convite team where I gave a master class to local bartenders, answered questions, and did guest bartending shifts during my session in January 2023. For a recipe that I presented two weeks ago, I utilized the Convite Una Mezcal (that also benefits breast cancer charities like Speed Rack does) as well as their suggestion of using Luxardo Bitter Bianco. When they sent me some samples including Luxardo's Espresso Liqueur, I became inspired to make something akin to the Mr. Bali Hai. When I have done mezcal variations of that tropical drink, I have utilized cinnamon instead of plain simple syrup to provide complementary flavors and add a bit or roundness to the unaged spirit. As I was batching 150 full-sized portions at just shy of 16 liters, I went with an acidified pineapple juice instead of sourcing fruit and preparing 75-80 ounces of fresh lemon juice. It also made the mix shelf stable at room temperature so I could prep it a day in advance and not worry about refrigeration. Overall, it was a success. Midway through the event, folks were coming up to the booth by way of word of mouth that they needed to try this, and one patron even returned to tell me that my drink was the best of the night and asked for a second helping. Since I had a little left over from the event, I decided to make it my nightcap and prepared tasting notes. In the glass, the Palenque Punch began with a cinnamon, espresso roast, and pineapple aroma. Next, the roast and pineapple elements continued on into the sip where they were chased by smoky vegetal flavors blending into bitter herbal ones that lead into coffee and cinnamon notes on the swallow.

wonderboy

2 oz Cognac (Courvoisier VS)
1/2 oz Pedro Ximenez Sherry (Lustau)
1/2 oz Amaro Sfumato

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Sundays ago, I returned to the online recipe flashcards for Attaboy and spied the Wonderboy. I have tried other drinks with the Sfumato-Pedro Ximenez sherry motif such as the Violet Touch with rye and Besitos de Abuelita with agave, and I utilized it in my Slowly Goes the Night with a rye and mezcal mix. I was drawn in for it seemed especially elegant with a Cognac base. In the glass, the Wonderboy lept to the nose with a lemon, raisin, char, and smoke aroma. Next, deep grape and roast notes on the sip were confronted by rich Cognac, smoky bitter herbal, and raisin flavors on the swallow.

fantastico

1 1/2 oz Gosling's Black Seal Rum
1/2 oz Varnelli Punch Fantasia
3/4 oz Ginger Syrup
1/2 oz Lime Juice
2 dash Angostura Bitters

Shake with ice, strain into a Highball glass with soda water (2 oz), add ice, and garnish with a piece of candied ginger. Another soda water recipe that I had saved up resided on the Bartender's Choice app called the Fantastico. The drink was crafted by Brandon Bramhall at Nashville's Attaboy in 2018, and the app described it as "A Dark 'N Stormy with some added amaro bitterness." After finding a way too cheap liter bottle of Punch Fantasia a little over a year and a half ago, I have been looking at ways of using it past the ounce and quarter to date poured thanks to the Bumbo and the Last King of Scotland. Here with another half ounce, the Fantastico offered up a caramel, hazelnut, and ginger bouquet to the nose. Next, a carbonated caramel and lime sip delved into rum, nutty, ginger, herbal, and allspice flavors on the swallow.

bow & arrow

1 oz Mezcal (Fosforo Ensemble)
1 oz Bourbon (Evan Williams Bonded)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup

Shake with ice and strain into a coupe. Two Fridays prior, I reached for my copy of The Madrusan Cocktail Companion and spotted the Bow & Arrow by Scott Teague at Dutch Kills circa 2015. The recipe reminded me of a split base Gilda Cocktail from Death & Co.; Scott would have been familiar with the Gilda from having worked at Death & Co. a few years after Brian Miller created it in 2009. In the glass, the Bow & Arrow shot forth with a vegetal, cinnamon, pineapple, and smoke aroma. Next, a lime-driven sip landed on Bourbon, vegetal agave, pineapple, and cinnamom flavors on the swallow.

the hamptonian

1 oz Brisson VS Cognac (Courvoisier VS)
1 oz Beefeater Gin (Tanqueray)
3/4 oz Amaro Ramazzotti
3/4 oz Lemon Juice
3/4 oz Simple Syrup

Shake with ice, strain into a Collins glass with soda water (2 oz), add ice, and garnish with a lemon wheel (lemon twist). Another soda water recipe that I had saved up was The Hamptonian at Dear Irving as a fancy Long Island Iced Tea. This drink sourced from a set of online recipe flashcards from Fall 2021 reminded me of Sother Teague's Youthful Expression with its gin, Bourbon, Ramazzotti, bitters, and soda. In the glass, The Hamptonian emitted a lemon and cola aroma. Next, a carbonated lemon and caramel sip flowed into Cognac, juniper, caramel, and herbal flavors on the swallow.