Tuesday, July 23, 2024

seafarer's delight

6 cL Aged Rum (2 oz R.L. Seale 10 Year)
1.5 cL Falernum (1/2 oz Velvet)
0.5 cL Allspice Dram (1 tsp Hamilton's)
3 cL Lemon Juice (1 oz)
2 cL Orgeat (2/3 oz or 1/2 oz + 1 tsp)
2 dash Aromatic Bitters (Angostura)

Shake with ice, strain into a coupe glass (rocks glass with ice), and garnish with a lemon twist and mint sprig.
Two Tuesdays ago I spotted the Seafarer's Delight by German tropical drinks aficionado Kevin Heinze on Facebook's Tiki Recipes group. The combination reminded me a little of the spiced-Mai Tai riff, the Cuban Anole, but with falernum, allspice, and bitters instead of cinnamon syrup as well as a major change of citrus with lemon instead of lime. I opted for a single old fashioned glass with ice, for the larger build size here and the garnish I crafted would have problems working in most of my coupes. Kevin explained his glassware choice on my Instagram, "I have choosen the coupe, because I wanted to mix a rum-based Manhattan at first, which is why I had pre-chilled this glass type instead a rocks glass. But considering... the warm weather, it ended up as a Sour." Once prepared, the Seafarer's Delight pleased the senses with lemon, minty, and nutty aromas. Next, a creamy lemon sip sailed into aged rum, almond, allspice, and clove flavors on the swallow.

Monday, July 22, 2024

sandstorm

1 1/2 oz Gin (Beefeater)
3/4 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 oz Maraschino (Luxardo)
1/4 oz Crème de Violette (Rothman & Winter)

Shake with ice, strain into a coupe glass, and garnish with a cherry.
While writing up Matty Gees' Sands from Milk & Honey on the blog which was a Casino Cocktail with the addition of grapefruit and no orange bitters or perhaps the Savoy Cocktail Book simplified Aviation with grapefruit, I became inspired. What if I took the Sands and crossed it with the classic 1916 Aviation. Sand in the air made me think of a sandstorm which in turn made me think of Darudes's 2000 hit song as the name. This gin Hemingway Daiquiri-Aviation mashup of sorts proffered a nutty cherry, grapefruit, and floral aroma. Next, grapefruit, lemon, and cherry notes on the sip landed on gin and nutty cherry flavors on the swallow with a grapefruit peel and violet floral finish. Overall, the grapefruit juice worked with the Maraschino to push the combination a half or even a full step away from the Aviation.

Sunday, July 21, 2024

jimmy hoffa

1 1/2 oz Rittenhouse Rye Whiskey
3/4 oz Punt e Mes
3/4 oz Amaro Lucano
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).
Two Sundays ago, I decided to open up my new purchase of J.E. Clapham's recently published That's Amaro: An Amaro Cocktail Book. There, I landed on the Jimmy Hoffa by Andy Aitken of the Dutch site Proof Cocktails in 2017 as an American whiskey riff on his Scotch-based Lord Lucan named after Britain's Jimmy Hoffa equivalent. Once prepared, the Jimmy Hoffa orchestrated an orange and caramel bouquet. Next, caramel and grape on the sip drove into rye flavors, dark orange peel notes, and a rounded herbal bitterness on the swallow.

Saturday, July 20, 2024

corpse reviver #4

1 oz Rittenhouse Rye Whiskey
1 oz Fernet Branca
1 oz Yellow Chartreuse
1 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glass, and garnish with lemon oil from a twist.
Two Saturdays ago, I returned to the bartender recipe collection from Eastern Standard and landed on the Corpse Reviver #4. Thrillist in May 2010 attributed it to Jackson Cannon in a list of Boston off-menu items as his addition to the Corpse Reviver canon. While Corpse Revivers #1 and #2 were codified in the 1930 Savoy Cocktail Book, the third in the series was created either in the late 1940s or mid 1950s (depending on the competing claims) as Cognac, crème de menthe, and Fernet. Here, Jackson swapped the Cognac for rye and the menthe for Yellow Chartreuse in the #3 and added in a dash of mole bitters. In the glass, the Corpse Reviver #4 proffered a lemon, herbal, and minty bouquet to the nose. Next, caramel and honey on the sip gave way to rye, pine, minty, and bitter herbal flavors on the swallow with a menthol and chocolate finish. Overall, the combination was rather elegant for a Fernet drink!

Friday, July 19, 2024

redhead

2/3 oz Rye Whiskey (Rittenhouse)
2/3 oz Cognac (Monnet VSOP)
1/2 oz Sweet Vermouth (Cocchi)
1/3 oz Campari
1/3 oz Maraschino (Luxardo)
1/3 oz Averna
1 tsp Green Chartreuse

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.
Two Fridays previous, I was perusing the KindredCocktails database when I came across the Redhead. The drink was crafted by Mathias Alsen at Brooms & Hatchets in Oslo, Norway, circa 2014 that started with the Red Hook as inspiration, and it was published in Gaz Regan's 101 Best New Cocktails 2015. The equal parts Campari, Maraschino, and Averna combination was one that prospered in the Free Fallin', so I was game to see it here with Cognac, vermouth, and Chartreuse added in. After using my teaspoon a bit to make this metric system-derived recipe (1/3 oz is 2 tsp and 2/3 oz is 1/2 oz + 1 tsp), I enjoyed the lemon, nutty cherry, and herbaceous bouquet. Next, a grape, caramel, and hint of cherry on the sip ended up in rye, Cognac, bitter cherry, herbaceous, and nutty flavors on the swallow.

Thursday, July 18, 2024

jaguar nap

2 oz Mezcal (Peloton de la Muerte)
1 oz Lime Juice (3/4 oz)
3/4 oz Simple Syrup
3 slice Cucumber
2 dash Angostura Bitters

Shake with ice, strain into a coupe glass, and garnish with a cucumber slice and cayenne pepper.
Two Thursdays ago, I fired up the Bartender's Choice app and came across the Jaguar Nap by Matty Clark at Dutch Kills in 2017. Overall, it was just like Attaboy's Mexican Razor Blade but with bitters (although we made the Mexican Razor Blade a lot for guests at Drink with the suggested inclusion of jalapeño slices in with the cucumber for muddling since folks often asked for spicy tequila and mezcal drinks). The Jaguar Nap awoke with cucumber and chili pepper aromas. Next, a lime and vegetal sip pounced on smoky agave and cucumber flavors on the swallow with a dry baking spice finish that gained pepper spice over time.

Wednesday, July 17, 2024

the campground

1 1/2 oz Old Forester 86° Bourbon (Maker's Mark)
3/4 oz Averna
1/4 oz Laphroaig 10 Year Scotch
1/4 oz Amaro Sfumato
1/4 oz Simple Syrup

Stir with ice and strain into a rocks glass with a big cube.
Two Wednesdays ago, I uncovered a collection of online recipe flashcards for Drastic Measures in Shawnee, Kansas, and I was lured in by the Campground. The menu described the drink as "A smoky Black Manhattan riff for the thoughtful drinker", and the feel reminded me of Sother Teague's Char #8 which I made quite a bit while bartending at Drink. I was able to narrow down its genesis to sometime between the bar opening in June 2020 and a Yelp menu photo in February 2021. Once prepared, the Campground began with a peat smoke and char aroma. Next, a caramel-driven sip slid into Bourbon, smoky Scotch, bitter herbal, and roast flavors on the swallow.

Tuesday, July 16, 2024

tarantula

1 oz Mezcal (Peloton de la Muerte)
1 oz Zucca (Sfumato)
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Dry Vermouth (Noilly Prat)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon (orange) twist.
Two Tuesdays, I returned to the online recipe collection from Idlewild, a speakeasy-style menuless bar in Charlotte, North Carolina, and became intrigued by the Tarantula. The only other time that I have seen banana liqueur paired with a rabarbaro like Zucca or Sfumato was in the Sfumato Swizzle, so I was curious to try it in a less tropical styling. In the glass, the Tarantula crept to the nose with an orange, roast, herbal, and fruity aroma. Next, a caramel-driven sip jumped onto a smoky agave, roast, and bitter banana swallow.

Monday, July 15, 2024

baby turtle

2 oz Reposado Tequila (Espolon)
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup 2:1 (1/2 oz Cinnamon Syrup 1:1 + 1/4 oz Simple Syrup)
1/4 oz Campari
2 dash 20% Saline (5 drop)
1 Egg White

Shake one round without ice and one round with ice and strain into a double old fashioned glass with ice.
Two Mondays ago, I found the browser tab with a drink from Punch that I saved when I did not have a grapefruit in the house. That recipe was the Baby Turtle at Trick Dog in San Francisco. A 2013 Eater San Francisco article about the bar finally opening mentioned that the Baby Turtle was included as part the first menu with a Pantone color theme; moreover, the Punch article described how guests still order it at the bar (despite not being on any recent menu). The combination reminded me of the mezcal-based Quetzal that I created at La Brasa when tasked with a Paloma-inspired drink, except the Baby Turtle has aged tequila and egg white. In the glass, the Baby Turtle welcomed the senses with a cinnamon and grapefruit bouquet. Next, a creamy lime and grapefruit sip crawled towards tequila, bitter orange-grapefruit, and cinnamon flavors on the swallow. Overall, the drink was a bit more red than the tannish Pantone hue of that name.