diamondback cocktail

1 1/2 oz Rye
3/4 oz Applejack
3/4 oz Green Chartreuse (*)

Several recipe variants can be found in this blog entry.

On our way to Ladies Night, we came across F&A waiting for a bus: apparently it was so crowded that they'd been unable to order drinks at all and were bailing to go to Green Street. So, they climbed into the backseat and we all went off to Cambridge to the very uncrowded Green Street and hung out with Andy for a few drinks.

I was on a rye thing last night, so for my second drink I went for this guy. Yummy bite to it, still smooth enough to sip. Interesting color as well.

(*) Postnote 05/30/18: The Diamondback is traditionally a Yellow Chartreuse drink as first published in Ted Saucier's 1951 Bottoms Up where it was listed as the "Diamondback Lounge" from the Lord Baltimore Hotel in Baltimore. The drink was also served over crushed ice with a mint sprig, although these days, it is often served up or down without ice or garnish. Green Chartreuse is a swap supported by Murray Stenson while at Seattle's Zigzag circa or before 2005. --Frederic

chicago fizz

1oz 15-year Barbancourt Rum
1oz tawny port
1/2oz simple syrup
1/2oz lemon juice
egg white

top off with soda water. Recipe from Kit @Eastern Standard. Slightly different version at CocktailDB.

Mmm mmm eggy goodness! I was a bit leery of the lemon juice, but my old lady teeth were okay with it and it really added to the complexity of the smooth flavor. really pretty, creamy thing: it looked nourishing, you know? And that's exactly what it was, and not too sweet or heavy either.

green point

2 oz Rittenhouse 100 proof bonded rye
1/2 oz Punt e Mes
1/2 oz Yellow Chartreuse

above recipe from Eastern Standard, Boston.

How odd that I didn't have this drink on this here blog before now! It's one I rather like and proves what a weirdo I am when it comes to rye... I often go for gin instead of brown spirits (y'know, being the fairest sex and all) but for some reason, Rittenhouse 100? Does a girl good.

Another variation of this recipe calls for 1.5 rye, and a dash each of orange and Angostura bitters. We prefer the above.

mint fizz

grappa
lemon juice
mint-infused simple syrup
egg white

Add a spray of soda water while pouring over ice. Drip orange blossom water onto the foam, garnish with a mint sprig.

This was... an interesting drink. I felt like I was having it two months early! It was a really awesome blend of flavors, apparently one of Tommy's originals. Really refreshing, and not so much lemon that this old lady couldn't enjoy it. It'll be a really lovely thing to enjoy on a sweltering August night.

alaska

1 1/2oz gin
3/4oz yellow chartreuse
2 dashes orange bitters

Garnish with an orange twist. Recipe: cocktailDB

Odd that I did not have the Alaska in here before now; I know I've had it before.

Yesterday I went out with my partner-in-cocktail-crime for a late lunch, and I had my very first three-martini lunch! It was weird to sit at a bar with daylight streaming in, seriously. I asked Hugh @Eastern Standard to make me a special Alaska, using the VEP Chartreuse -- and yum, it made for a really damn good drink!

absinthe and old lace

absinthe (Kubler)
creme de menthe
???
cream
egg

My bad, I wasn't paying attention: I was too busy commenting to Rishi on the Shamrock Shake-like color of the thing. A fabulously tasty flip -- one that I will have to order again, to check the ingredients of course. For research. For science!

Update: (FRY 24-JAN-2011)
Recipe from Absinthe Cocktails which attributes its creation of this Grasshopper riff to Jackson Cannon:

1 oz Dry Gin
1/2 oz Absinthe
1/2 oz Green Creme de Menthe
1/2 oz Simple Syrup
1/2 oz 50:50 Cream & Half and Half
1 Egg White

Shake once without ice and once with ice. Strain into a cocktail glass. Garnish with either freshly shaved bittersweet chocolate or one dash Mole Bitters.

prospect park

Rittenhouse 100
Punt e Mes
Aperol
Luxardo Maraschino

Garnish with a proper cherry.

It's sort of like a Red Hook but even yummier. I'm still impressed with Aperol's ability to stand up to more butch boozes. Totally hit the spot! Hugh @ Eastern Standard gets points for his fine psychic ability, making this recommendation after I'd had a Hanky Panky, and only having met just that night.

A variant can be found in this later entry.

Postnote on 10/16/10: While at Craigie on Main last week, I was able to look through their drink Rolodex and get the recipe for this drink:

Prospect Park
• 1 1/2 oz RH100 Rye
• 1 1/2 oz Aperol
• 1/2 oz Luxardo Maraschino
• 1/2 oz Punt e Mes.
Stir with ice and strain into a coupe glass. Garnish with a Luxardo cherry.

patrician

1 part gin
1 part Punt e Mes
1 part Cointreau

Garnish with an orange twist.

A Negroni-ish drink on Kit@ Eastern Standard's recommendation. Obviously, just my style!

preakness

1 1/2oz Rittenhouse 100
3/4oz sweet vermouth
1/4oz Benedictine
dash Angostura bitters

Garnish with a lemon twist. Recipe: cocktailDB

Ah yes, my sort of drink! Warm and fuzzy and lovely with a hint of a bite from the Rittenhouse.

twentieth century

1 1/2 oz gin
3/4 oz lemon juice
3/4 oz Lillet
1/2 oz creme de cacao (or?)
Bittermen's mole bitters

recipe: Cocktail Chronicles. See postnote below for Green Street's recipe.

I asked for this drink at Green Street because it seems like everyone I know who wanted to try the mole bitters ended up getting this drink from Misty and lurved it... When it arrived I remembered why I hadn't yet asked for it: lemon juice. Ah well. For what it was, it was quite lovely and balanced and light. But that damn lemon juice does not play well with my teeth. Sigh. Such an old lady!

Postnote: Green Street's recipe is 1 1/2 oz gin, 1/2 oz creme de cacao, 1/2 oz Lillet blanc, 1/2 oz lemon, lemon twist.

[unnamed yummy]

(I'm going through my little notebook from the past month, and my memory leaves something to be desired)

Rittenhouse 100
Punt e Mes
Apry

garnished with a flamed orange peel.

This must have been a Eastern Standard drink from Jackson, who never seems to name anything. Based upon the ingredients, I must have liked it!

:: what happened to February? ::

I seem to be falling into a rut of ordering something I already know and like when I go out (which, admittedly, has not been so often in recent weeks). I haven't really been making drinks at home either and I'm not sure why! Going through the cocktail blogs I enjoy however, seems to indicate a similar trend: fewer posts. So I really don't know.

But Spring is coming, dammit. I saw the first snowdrops lifting their heads today! And as a new cocktailian-type, I'm looking forward to Summer and a whole new group of drinks to explore and imbibe. I'm going to try to catch up as best I can on what I've missed now.