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.

Sunday, February 18, 2024

open & shut

1 1/2 oz Amaro Lucano
1/2 oz Cognac (Monnet VSOP)

Build in a rocks glass without ice and give a quick stir. Optional to garnish with a lemon or orange twist (lemon twist).
Two Sundays ago, I spied Kara Newman's Nightcap book on the shelf, and I began flipping through the pages. There, I was lured in by Julia Momose's Open & Shut whuch was a Scaffa (room temperature "cocktail" without dilution) that she described as, "Simply build in the glass, retire to bed, sip, and ease yourself into slumber." Once assembled, the Open & Shut provided a lemon, caramel, and orange bouquet to the nose. Next, caramel and roast notes on the sip led into bitter herbal, Cognac, and dark orange peel flavors on the swallow.

Saturday, February 17, 2024

café italo

2 oz Amaro Nardini
3/4 oz Demerara Syrup
1 Orange Peel
1 Whole Egg

Shake the egg, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass (the photo shows a large ice cube not mentioned in the book's text), and garnish with an additional orange peel.
Two Saturdays ago, I reached for Neal Bodenheimer and Emily Timberlake's Cure: New Orleans Drinks and How to Mix 'Em book. There, I spotted the Café Italo by Kirk Estopinal at Cure that was inspired by the Terry's brand chocolate orange candy and reminded me of the Cynar Flip. In the glass, the Café Italo approached with an orange, caramel, and herbal bouquet. Next, a creamy caramel sip was followed by caramel, toffee, coffee, and orange flavors on the swallow.

Friday, February 16, 2024

besitos de abuelita

1 oz Reposado Tequila (Cimarron)
1 oz Mezcal (Peloton de la Muerte)
1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/4 oz Amaro Sfumato
3 dash Mole Bitters (Bittermens)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a grapefruit twist.
Two Fridays ago, I returned to the online flashcard set from Raised by Wolves in San Diego and spotted the Besitos de Abuelita as perhaps a riff on the Oaxacan Old Fashioned with sweet sherry and an earthy-smoky amaro in place of the neo-classic's agave syrup. I was able to date the drink to late 2021via Yelp menu photos where the drink was subtitled, "Warm kisses from Grandma with a longer lasting flavor than her favorite red lipstick on your cheek." In the glass, the Besitos de Abuelita gave forth a grapefruit, smoky, vegetal, and bitter herbal aroma. Next, grape and roast notes on the sip slid into smoke, bitter herbal, vegetal, raisin, and chocolate flavors on the swallow.

Thursday, February 15, 2024

laughter in the dark

1 oz Islay Scotch (Ardbeg 10 Year)
3/4 oz Cynar
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)

Stir with ice, strain into a cocktail glass, and garnish with a cherry and lemon oil from a twist.
Two Tuesdays ago, I was perusing the KindredCocktails database when I spotted the Laughter in the Dark by New York City bartender Rafa Garcia Febles. The combination reminded me of the Backwards Point and Drunk Uncle but with Pedro Ximenez sherry instead of vermouth. Once prepared, the Laughter in the Dark showcased a lemon, peat smoke, and raisin aroma. Next, dried fruit and caramel notes on the sip opened up into smoky Scotch, herbal, grape, and raisin flavors on the swallow.