Tuesday, February 27, 2024

sippin' on syrup

3/4 oz Old Overholt Rye (86°)
3/4 oz Laird's Bonded Apple Brandy
3/4 oz Amaro Nardini
3/4 oz Lemon Juice
1/2 oz Maple Syrup
2 drop Saline (1:4)
1 Whole Egg

Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated cinnamon.
Two Tuesdays ago, I returned to the online recipe flashcard sets for The Violet Hour in Chicago, and I landed on the Sippin' on Syrup from the Winter 2024 menu. The whole egg Sour that resides on their current menu began with a cinnamon, maple, and apple aroma. Next, a creamy caramel and lemon sip mumbled into maple, apple, rye, and herbal flavors on the swallow with lemony tartness on the finish.

Monday, February 26, 2024

ward canyon

1 1/2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Cognac (Monnet VSOP)
1/2 oz Punt e Mes
1/2 oz Dry Vermouth (Noilly Prat)
1 dash Peychaud's Bitters

Stir with ice and strain into a cocktail coupe; no garnish was specified, but I added a lemon twist.
Two Mondays ago, I returned to the online flashcard set for Erick Castro's new project, Gilly's House of Cocktails in San Diego. There, I was drawn to the Ward Canyon that had a Saratoga Cocktail-like appearance and was perhaps named after a hiking area in Utah. In the glass, the Ward Canyon showcased a lemon and cherry-grape bouquet. Next, a semi-dry grape sip led into rye, Cognac, herbal, and anise flavors on the swallow. With the Peychaud's Bitters in place, the Ward Canyon took on a New Orleans-style cocktail feel.

Sunday, February 25, 2024

as you were

1 oz Banhez Mezcal (Peloton de la Muerte)
1 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Valdespino Pedro Ximenez Sherry (El Maestro Sierra)
1/2 oz Cocchi Sweet Vermouth
2 dash Mole Bitters (Bittermens)
2 dash Orange Bitters (Scrappy's)

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a grapefruit peel coin and a cherry.
Two Sundays ago, I returned to the online recipe flashcards for Chicago's The Violet Hour and spotted the As You Were from their Fall 2021 menu. The combination of agave spirit, Pedro Ximenez, and sweet vermouth reminded me of the Stage Dives & Fist Fights, so I was intrigued. Once prepared, the As You Were proffered grapefruit, raisin, and smoke aromas. Next, a rich grape sip continued into agave, date, and smoke flavors on the swallow with a chocolate finish.

Saturday, February 24, 2024

dk old fashioned

2 oz Old Forrester 100° Bourbon (Evan Williams Bonded)
3/8 oz Giffard Banana Liqueur (Tempus Fugit Crème de Banane)
3/8 oz Amaro Meletti
1 dash Chocolate Bitters (Bittermens)

Stir with ice and strain into an old fashioned glass with a large ice cube. I garnished with an orange twist (recipe lacked garnishing instructions).
Two Saturdays ago, I found a set of online recipe flashcards for Erick Castro's new spot in San Diego, Gilly's House of Cocktails. Erick and his team revamped an old dive bar and gave new life to its drink program while keeping things accessible and in tune with the bar's old aesthetic. The recipe that I stared with was the DK Old Fashioned that reminded me of Brick & Mortar's Kon'Nichiwa given the whiskey, banane, and Amaro Meletti. Once prepared, the DK Old Fashioned stepped forward with an orange, caramel, and banana aroma. Next, the caramel continued on into the sip, and the swallow rounded things up with a medley of Bourbon, caramel, floral, banana, and herbal flavors.

Friday, February 23, 2024

roscoe diner

1 1/2 oz Laird's Bonded Apple Brandy
1/2 oz Honey Syrup (1:1)
1/2 oz Pedro Ximenex Sherry (El Maestro Sierra)
1/2 oz Apricot Liqueur (Rothman & Winter)
3 drop Saline (1:4)
1 Whole Egg

Shake one round without ice and one round with ice and strain into a Fizz glass.
Two Fridays ago, I was inspired by Pouring Ribbon's Little Gem Diner, and I decided to make the delicious combination more accessible since Unicum's plum liqueur is no longer imported into this country. Instead, my mind went to apricot liqueur instead of plum and apple brandy in place of rye; I did also try Scotch since apricot and whisky make a great pairing, but it was better with the fruit duo. I dubbed this one after another upstate New York Diner, but one that I had a personal connection to along Route 17 that we stopped into on the way to and from college. In the glass, the Roscoe Diner opened up with an apricot, floral, and date bouquet. Next, a creamy plum and honey sip drove off into apple, apricot, and dried fruit flavors on the swallow. Overall, it was a touch sweeter than I usually like things, but I was happy with the flavors and the rest of the balance.

Thursday, February 22, 2024

tongue twister

3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
3/4 oz Green Chartreuse
3/4 oz Falernum (Velvet)
3/4 oz Lime Juice

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit garnish).
Two Thursdays ago, I was perusing the online recipe flashcards for Raised by Wolves in San Diego when I came across the Tongue Twister. I was able to confirm the drink by way of an Imbibe 2021 article that attributes the drink to Tony Roehr, and the combination reminded me of the Eulogy with its four equal parts structure and a Chartreuse paired with falernum. While the Eulogy has been Yellow Chartreuse or Strega, the combination here of Green Chartreuse and falernum is one that has worked well in a variety of recipes including the Nuclear Daiquiri and Chartreuse Swizzle. Once prepared, the Tongue Twister riddled the nose with lime, vegetal, and smoke aromas. Next, a lime-driven sip flowed into herbal, herbaceous, smokey, and clove flavors on the swallow.

Wednesday, February 21, 2024

milano's triumph

1 1/2 oz Bols Genever (Bols Barrel-Aged)
1 oz Campari
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)
6 drop Salt Water (1:4 Saline)
2 Orange Peels

Express the two peels into the mixing glass, add the rest of the ingredients, stir with ice, and strain into a coupe glass without garnish.
Two Wednesdays ago, I returned to the online recipe flashcards from Cook & Brown in Providence, Rhode Island. There, I was drawn in by the Milano's Triumph, a Genever-sherry Negroni of sorts from their Fall 2012 menu that reminded me of Genever Negroni-like drinks such as the Oude Negroni and the Onset. In the glass, the Milano's Triumph gave forth a malty, orange, and grape bouquet. Next, dried fruit notes on the sip transformed into malty, orange, and fig flavors on the swallow.

Tuesday, February 20, 2024

red legs

1 oz Pineapple Rum (Planteray)
1 oz Scotch (Cutty Sark Prohibition)
1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/4 oz Amaro Ciociaro

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.
Two Tuesdays ago, I served a guest at work a pineapple rum-Scotch Sazerac as a follow up to a rye-Cognac one. That combination got me thinking of Pedro Ximenez-Amer Picon drinks that I made from the Pioneers of Mixing from Elite Bars: 1903-1933 book such as the Reiff. I used the New York City-favored Amaro Ciociaro instead of Picon since Pedro Ximenez sherry-sweetened Old Fashioned riffs such as the McKittrick and Second Marriage are also popular there. I dubbed this the Red Legs after Red Legs Greaves, a Scottish pirate active in the Caribbean during the late 17th century, to capture the Scottish and tropical vibes in the drink. In the glass, the Red Legs showcased an orange and dark dried fruit aroma. Next, dark grape and caramel notes on the sip sailed into pineapple, dark orange, smoky Scotch, and date-raisin flavors on the swallow.

Monday, February 19, 2024

dutch lover

1 1/2 oz Barrel-Aged Bols Genever
1/2 oz Luxardo Amaro Abano
3/4 oz Grenadine
1/2 oz Lime Juice
1 dash Cardamom Bitters (The Bitter Housewife)

Shake with ice and strain into a coupe glass.
Two Mondays ago, I uncovered a collection of online recipe flashcards from Hodges Bend in St. Paul, Minnesota. There, the Dutch Lover called out to me for it reminded me of a Genever-Abano version of the gin-Cynar Giuseppe's Lady, and I was able to find mentions of the drink in a 2018 Lavender Magazine article and also on a Yelp menu that same year. In the glass, the Dutch Lover welcomed the senses with dark red berry, malty, and lime aromas in the glass. Next, lime, caramel, and red fruit on the sip cruised into malty Genever, caramel, herbal, black pepper, and cardamom flavors on the swallow.