Wednesday, June 12, 2024

cocktail 44

1 1/2 oz Aged Novo Fogo Cachaça (Cachaça Salinas Umbarana)
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Punt e Mes
1/2 oz Aperol
1/8 oz Grenadine
2 dash Angostura Bitters

Stir with ice, strain into a coupe, and garnish with an orange twist.
Two Wednesdays ago, I revisited online recipe flashcards from the Paper Plane in Decatur, Georgia, and I landed on the Cocktail 44 as an intriguing stirred cachaça cocktail. I then confirmed the recipe in an April 2013 Imbibe Magazine article which identified the creator as bartender Paul Calvert. The orange liqueur, Punt e Mes, and grenadine components reminded me of Eastern Standard's Coup d'État, but the recipes were completely different. In the glass, the Cocktail 44 began with an orange, woody, and grassy funk of a nose. Next, grape and orange notes on the sip fled into funky cachaça, cinnamon-like spice, and bitter-herbal orange flavors on the swallow.

Tuesday, June 11, 2024

four corners

3/4 oz Applejack (Laird's Bonded)
3/4 oz Combier (Cointreau)
3/4 oz Aperol
3/4 oz Lemon Juice
1 dash Absinthe (12 drop St. George)

Shake with ice, strain into a coupe glass, and garnish with a lemon twist (orange twist).
Two Tuesdays ago, I was skimming an online set of Sasha Petraske-related recipe flashcards when I found the Four Corners. I then checked the Bartender's Choice app and uncovered that it was crafted by Brandon Bramhall at Nashville's Attaboy in 2017. The app lacked the absinthe aspect, but I included the Corpse Reviver #2 accent from the flashcard. Moreover, with the absinthe, it reminded me of Scott Holliday's Johnny Jump Up which had Cocchi Americano instead of the Four Corners' Aperol. In the glass, the Four Corners displayed an orange, apple, and licorice nose. Next, lemon, orange, and rhubarb notes on the sip ended on apple, creamy orange, and anise flavors on the swallow.

Monday, June 10, 2024

sparrow

3/4 oz Laird's Applejack (Laird's Bonded)
3/4 oz Amaro Nardini
3/4 oz Grenadine
3/4 oz Lime Juice

Shake with ice, strain into a coupe glass, and garnish with an orange twist.
Two Mondays prior, I was perusing a collection of Attaboy-related online recipe flashcards, when I came across the Sparrow that was different from Cook & Brown's Sparrow and Death & Co.'s Little Sparrow. This one was described as Michael MacIlroy's opposite Paper Plane, so it coaxed me in. Here in the glass, the Sparrow flitted to the nose with orange, apple, berry, and herbal aromas. Next, a lime, caramel, and berry sip perched on top of apple, bitter herbal, and pomegrate flavors on the swallow. Instead of a Paper Plane, it was more akin to a embittered Jack Rose or perhaps a Jack Rose crossed with a Pay Day.

Sunday, June 9, 2024

el rosario

1 1/2 oz Novo Fogo Cachaça (Novo Fogo Bar Strength)
1/2 oz Fernet Branca
1/2 oz Honey Syrup
1/2 oz Lime Juice
5 leaf Mint
1 pinch Black Pepper (2 cracks)

Shake with ice, strain into a coupe glass, and garnish with a mint leaf.
Two Sundays ago, I returned to online recipe flashcards for the Paper Plane near Atlanta and became intrigued by El Rosario from their April 2014 menu. Fernet and cachaça have partnered well before in recipes like the Pencil Thin Mustache and Macunaima, so I was game to give it a whirl. In the glass, El Rosario welcomed the senses with a mint, menthol, and grassy bouquet. Next, caramel, lime, and honey notes on the sip elevated into funky rum, mint, herbal, and menthol flavors on the swallow.

Saturday, June 8, 2024

party line

1 1/2 oz Tequila (Olmeca Altos Blanco)
1 oz Lime Juice
1/2 oz Campari
1/2 oz Honey Syrup
1/4 oz Yellow Chartreuse

Shake with ice and strain into a coupe glass.
Two Saturdays ago, I reached for the Raising the Bar book by Jacob Grier and Brett Adams and spied the Party Line. The recipe was created by author Jacob Grier for a guest bartending event at the Latin American bartending convention Barra in Mexico City. In the glass, the Party Line broadcasted a vegetal, lime, and mineral nose. Next, a honey and lime sip slid into tequila, bitter orange, and herbal flavors on the swallow.

Friday, June 7, 2024

so on and so forth

1/2 oz Plantation 3 Star White Rum (Hamilton's White Stache)
1/2 oz Paranubes Rum (Uruapan Charanda)
1 oz Giffard Banana (Tempus Fugit)
1 oz Pasubio Vino Amaro
1 oz Lime Juice
1 dash Bittercube Bolivar Bitters (Bittercube Trinity)

Shake with ice, strain into a coupe, and garnish with a floated lime wheel.
Two Thursdays ago, I returned to the online recipe flashcard sets for the Patterson House in Nashville and came across the Banana Daiquiri of sorts called the So On and So Forth. With a high ester Mexican rum and some blueberry amaro in the mix, I was sold. In the glass, the drink proffered lime, blueberry, and banana aromas. Next, lime and caramel notes on the sip flowed into funky rum, blueberry, and bitter banana flavors on the swallow.

Thursday, June 6, 2024

fernet cocktail

2 oz Michter's Rye (Old Overholt 86°)
1/2 oz Punt e Mes
1/2 oz Fernet Branca
1 dash Fee's Orange Bitters

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
When I was speaking with Jackson Cannon before the Calvados event two Mondays ago at Eastern Standard, we began to talk about strange drink requests and strange cocktails. After I mentioned the Sputnik that I made twice for folks at Drink which elongated Fernet Branca with vodka in a Sour format, he countered with the Fernet Cocktail created at Eastern Standard a few years ago. The earliest Fernet Cocktail that I had tried was the one in Louis' Mixed Drinks from 1906 with sweet vermouth and curaçao. The drink with the best connection in my head is the Fernet Cocktail in Robert Vermeire's 1922 book before it later got renamed the Toronto, and many have spotted the one in the 1930 Savoy Cocktail Book of gin, sweet vermouth, and Fernet Branca (more Fernet and less vermouth than a Hanky Panky from that same tome). The Eastern Standard one that I was able to get the exact proportions from my recipe collection that I was sent was more akin to a Red Hook or Green Point with Fernet as the liqueur instead of Maraschino or Yellow Chartreuse, respectively. Once mixed, this modern Fernet Cocktail showcased an orange, grape, and menthol aroma. Next, caramel and grape on the sip progressed into rye, herbal, and minty menthol flavors on the swallow.

Wednesday, June 5, 2024

ironbound

1 oz Cachaça (Avua Balsamo)
1 oz Laird's Bonded Applejack
1/2 oz Benedictine
1/6 oz 2:1 Demerara Syrup (1/4 oz 1:1)
2 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.
Two Wednesdays ago, I decided to make a drink called the Ironbound that I had spotted on a friend's Instagram post. The recipe was crafted by Mayur Subbaro who I first learned of when he collaborated with Avery and Janet Glasser of the Bittermens to open up Amor y Amaro in Manhattan back in 2011, and I was able to track down a potential source on Difford's Guide. Cachaça and apple brandy have worked together before in the Lowest Branch and Fantastic Fizz, so it seemed like a win here especially with the Benedictine as a binding agent similar to in the Shruff's End. Once stirred and strained, the Ironbound opened up with a lemon, apple, and wood bouquet. Next, a slightly caramel sip grew into funky cachaça, apple, herbal, spicy wood, and anise flavors on the swallow.

Tuesday, June 4, 2024

mahogany hall

1 oz Redbreast Irish Whiskey (Teeling Small Batch)
1 oz Appleton Rum (Appleton Signature)
3/4 oz Lustau East India Solera Sherry
1/2 oz Cynar

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.
Two Tuesdays prior, I was searching the KindredCocktails database when I spied the Mahogany Hall by New York City bartender Rafa Garcia Febles in 2013. The combination reminded me of Jackson Cannon's Goodnight Irene but with a split base that included rum. Rafa named this after a famous bordello in old New Orleans' Storyville that was owned by Lulu White who I paid tribute to in my Tales of the Cocktail Martini contest submission the Diamond Queen. Once prepared, the Mahogany Hall seduced the nose with woody spice, slightly raisin-like grape, and light molasses aromas. Next, grape and caramel notes mingled on the sip, and the swallow transacted with whiskey, rum, dried dark fruit, and funky herbal flavors on the swallow.