tiki bowl

3/4 oz Lime Juice
3/4 oz Honey Syrup
1 1/2 oz Orange Juice
1 oz Lemon Hart 151 Proof Rum
1 oz Gold Puerto Rican Rum (DonQ Gold)
1 1/4 oz Dark Jamaican Rum (Coruba)
1 dash Angostura Bitters
6 drop Pernod

Blend with 6 oz crushed ice for 5 seconds (shake with ice and strain), pour into a Tiki bowl, and fill with crushed ice.
Two Fridays ago, I returned from my bar shift in a Tiki mood. Therefore, I reached for Beachbum Berry's Sippin' Safari for a scratch to my itch. The Tiki Bowl from the Portland's Kon-Tiki Restaurant circa 1960 reminded me somewhat of the feel of the Volcano Bowl that I had made earlier in the night for a guest, so I was game. Once built, the Tiki Bowl gave forth mint and Demerara rum aromas. Next, the rums' caramel joined lime and orange notes on the sip, and the swallow presented funky and smoky rums along with honey and a finish offering clove and allspice from the bitters.

ballantine

1/2 jigger Plymouth Gin (1 1/2 oz Bluecoat)
1/2 jigger Dry Vermouth (1 1/2 oz La Quintinye)
2 dash Orange Bitters (Angostura Orange)
1 dash Absinthe (1/2 bsp Herbsaint)

Stir with ice and strain into a cocktail glass.
After getting home from work two Thursdays ago, I ventured into The Old Waldorf-Astoria Bar Book from 1935 for drink inspiration. There, I uncovered the Ballantine that seemed like a simple Martini variation (given the added absinthe) to finish out my day. For an absinthe choice, I opted for Herbsaint which yielded a softer balance in the end. Once mixed, the Ballantine proffered an anise and juniper aroma to the nose. Next, a dry white wine sip led into juniper and herbal notes on the swallow with an anise and orange finish.

esmeralda's elixir

1 1/2 oz Leblon Cachaça
1/2 oz Aperol
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with several drops of Angostura Bitters swirled into the egg white froth and with freshly grated cinnamon.
Two Wednesdays ago, I made my way to North Station to visit Shelter, a speakeasy that has popped up behind Hurricane O'Reilly's. While most of the menu sticks with the Caribbean theme via rum, there are singular whiskey, gin, and vodka drinks as well; and there was also a cachaça drink called Esmeralda's Elixir that I selected that was created by bartender Will Isaza. Once prepared, this egg white Sour offered up cinnamon and cachaça funk to the nose. Next, a creamy lime and orange sip transitioned into grassy funk and cinnamon on the swallow.

night shift

1 1/4 oz Mezcal (Montelobos)
1 oz Grapefruit Juice
1/2 oz Campari
1/4 oz Cinnamon Syrup

Shake with ice, strain into a double Old Fashioned glass, fill with fresh ice, and garnish with an orange twist.
Two Tuesdays ago, I returned to my relatively new copy of the Brooklyn Bartender book and became curious about the Nightshift crafted at The Richardson. The combination of smoky spirit, grapefruit, and orange liqueur reminded me of the Scotch-based Polly's Special but here with bitter notes from the Campari and spiced ones from the cinnamon syrup. Once prepared, the Night Shift offered an orange and smoky agave nose. Next, a moderately dry grapefruit sip perhaps displayed a citrus note from the Campari, and the swallow mingled mezcal and bitter orange flavors with a cinnamon and smoke finish.

sheltering sky

1 1/2 oz Cognac (Camus VS)
1/2 oz Swedish Punsch (Kronan)
1/2 oz Benedictine
1/2 oz Amontillado Sherry (Lustau)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.

Two Mondays ago, I spotted a recipe that I submitted to a 2014 ShakeStir competition; however, I never got around to making the drink since time was running out before the deadline. For this Cognac event, I was inspired by the Rocket from Pioneers of Mixing in Elite Bars: 1903-1933 with its brandy, Swedish punsch, sweet vermouth, and Picon elements. I converted the vermouth to nutty sherry and the Picon to Benedictine and Angostura Bitters. For a name, I remember strolling over to one of my bookshelves, spotting the Paul Bowles' mid-century classic, and figured that it represented world travel in a glass.
The Sheltering Sky presented an orange and nutty bouquet to the nose. Next, a rich grape sip led into Cognac, tea, minty, chocolate, and nutty flavors on the swallow with an allspice and rum funk finish.

gantt's tomb

3/4 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Orange Juice
1/2 oz Simple Syrup
1 oz Gosling's Black Seal Rum
1 oz Rittenhouse Rye
1/2 oz El Dorado 151 Proof Rum
1/4 oz Allspice Dram (St. Elizabeth's)

Shake with ice, strain into a Pilsner glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.

Two Sundays ago, I began flipping through Beachbum Berry's Remixed for recipes that I had not tried yet. There, Brian Miller's 2008 Gantt's Tomb that he created at Death & Co. called out to me. The drink was inspired by Don the Beachcomber's Zombie and all of its layers of flavor, and Miller named it after Don whose real name was Ernest Raymond Beaumont Gantt.
Gantt's Tomb proffered a mint aroma that preceded the fruity lemon, orange, and pineapple sip. Next, caramel rum, rye spice, and allspice rounded out the drink on the swallow which ended with a light jet fuel finish from the El Dorado 151 that melded with pineapple notes lingering there.

tiki tak

1 oz Dry Vermouth (La Quintinye)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Giffard Banane du Bresil
1/4 oz Velvet Falernum
2 dash Peychaud's Bitters

Shake with ice, strain into a stemless wine glass (Tiki mug), fill with crushed ice, and garnish with an umbrella-cherry-lime wedge (sprig of chocolate mint).
Since I had to get up early to open the bar for brunch on Sunday morning, I looked to Punch Drinks' article on low proof Tiki for an answer two Saturday nights ago. There, I selected Andrew Porteus' dry vermouth-based Tiki Tak that he crafted at Montana's Trail House in Brooklyn. With my choice of garnish, the Tiki Tak infused the air with chocolate-mint and banana notes. Next, a crisp pineapple and lime sip transitioned into herbal, banana, and anise flavors on the swallow.

sailor's negroni

1 oz Campari
1 oz Sweet Vermouth (Cocchi)
1/2 oz Coffee Liqueur (Galliano Ristretto)
1/2 oz Mezcal (Montelobos)

Stir with ice, strain into a rocks glass, fill with ice, and garnish with an orange slice (orange twist).

Two Fridays ago at the tail end of Negroni week, I looked to a post that I had spotted on my Imbibe blog feed called the Sailor's Negroni. The recipe was crafted by Flavio Angiolillo of MAG in Milan, Italy, and my curiosity about the name was assuaged when I figured out that it was named after the Sailor's brand coffee liqueur. Given how agave, Campari, and coffee work well together such as in the Razor Ramon, I was excited to give this one a try.
The Sailor's Negroni reached the nose with orange and coffee roast aromas. Next, a citrus peel-tinged grape on the sip gave way to coffee and bitter orange on the swallow with a smoky agave finish.

lumberjack julep

1 oz Bourbon (Larceny)
1 oz Rittenhouse Rye
1/4 oz Maple Syrup
3 sprigs Mint

Muddle the leaves of the mint sprigs, add the rest of the ingredients and crushed ice, and stir. Top with crushed ice, garnish with a mint sprig, and add a straw.
After my work shift two Thursdays ago, I returned to my Food & Wine: Cocktails collection to discover an unmade gem. In the 2013 edition, I came across Josh Durr's Lumberjack Negroni that utilized maple syrup as the sweetener to the dual American whiskey base. Once prepared, the Lumberjack Julep gave forth a mint aroma that led into maple richness and malt on the sip. Next, rye spice and mint on the sip was followed by maple and additional mint notes on the finish.

caustic negroni

1 oz Laphroaig 10 Year Scotch
1/2 oz Amaro Sfumato
1/2 oz Averna
1 oz Cinzano Sweet Vermouth
1 bsp Vanilla Syrup

Build in a rocks glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.

Two Wednesdays ago, I was invited to do a guest bartending shift at Backbar as a book launch party for my Boston Cocktails: Drunk & Told. For the night, I assembled a 7 drink menu of personal creations ranging from 2013 to present that do not currently reside on a formal menu. When the Backbar staff asked if I wanted to put a "dealer's choice" option on the menu, I replied that they were going to do it anyways so perhaps we should save on the ink and space. During the night, one of the guests at a table asked a server for "something like a Negroni but kind of caustic," and that server asked if I could actuate on that request. My mind immediately jumped to Sfumato that was already in one of my drinks, and Sfumato's similarity to Zucca made me think of a Scotch pairing such as in the Zucca Hour. Sweet vermouth and Averna helped to soften the combination, but the drink felt a little flat. To give the drink a touch of roundness, I opted for a barspoon of vanilla syrup.
I later made the drink for two other people that night, and then posted it on Instagram. There, I was questioned "Is this not however stretching the very definition of the word Negroni?" I replied, "The White Negroni using Suze Gentian Liqueur did that about a decade ago. It is in the style of a Negroni though: an Americano (which isn't necessarily a Campari drink but a class of anaro-vermouth-soda drinks) with the soda substituted for spirit." I also ran into a similar feud that week when I posted the Negroni on Saturn on Reddit.

negroni on saturn

1 oz London Dry Gin (Beefeater)
1/2 oz Campari
1/2 oz Sweet Vermouth (Cocchi)
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 Orgeat
1/4 oz Falernum (Velvet)

Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with Tiki intent (here, mint sprigs but at Loyal Nine I did a lime wheel ring-cherry picked Saturn garnish as seen in below).
During Negroni Week two Tuesdays ago, I pondered gin drinks that I could do a mashup and my mind wandered over to the late 1960s Tiki wonder, the Saturn. I got excited since the combination of gin, Campari, passion fruit syrup, and lemon in the mix reminded me of Jamie Boudreau's Novara; moreover, the addition of sweet vermouth, orgeat, and falernum only seemed to add to the picture. I was so pleased with the combination that I later served it at Loyal Nine to Matt of CocktailWonk (see a link to his Instagram above) and several other guests that weekend. My first garnish pass at home was with mint sprigs, and on the way to work on Friday, I envisioned the Saturn garnish; in slower moments, those guests got the lime-cherry Saturn with a dusting of nutmeg, and during busier periods, I could only afford to do a grating of nutmeg.
The Negroni on Saturn shared mint aromas here over tropical notes from perhaps the passion fruit. Next, lemon, grape, and passion fruit conjoined into a mango-like flavor, and the swallow gave forth pine that transitioned into bitter orange with a nutty and clove finish. Note: second photo sourced from CocktailWonk's Instagram.

prince royal

1 1/2 oz Four Roses Bourbon
1/2 oz Meletti Amaro
1/2 oz Averna
1/2 oz Aperol

Stir with ice, strain into a rocks glass, and garnish with an orange twist.

Two Mondays ago, I made a nightcap pit stop at the Automatic on my way home from the Bombay Sapphire Most Imaginative Bartender event. There, I asked bartender Anthony Mottla for the Prince Royal that he credited Dave Cagle as the creator. Indeed, the combination of whiskey and a trio of herbal liqueurs made me think of the Valkyrie, so I was curious to try this one out.
The Prince Royal began with orange oils over an orange-rhubarb aroma from the Aperol. Next, the malty and caramel sip shared a citrussy hint, and the swallow offered Bourbon, herbal, and violet-floral flavors. Overall, the Prince Royal was a touch sweet so perhaps a punchier and higher proof whiskey than Four Roses Yellow Label might help to dry out the balance here.

saratoga julep

1 oz Rye Whiskey (Old Overholt)
1 oz Cognac (Camus VS)
1 oz Sweet Vermouth (Cocchi)
2 dash Angostura Bitters
8 leaf Mint

Muddle mint in sweet vermouth. Add the rest of the ingredients and crushed ice, stir, top with crushed ice, garnish with mint sprigs, and add a straw.

After work on Sunday, I was inspired by the Prescription and American House Juleps to think about what other whiskey-brandy drinks might make for a good Julep. Or perhaps, I started with the angle of making a Benedictine-driven Julep given the minty note I often find in drinks containing the liqueur. Both led me to thinking about the Vieux Carré, but in the end, I settled on Jerry Thomas' Saratoga Cocktail which is like the Vieux Carré minus the Benedictine and Peychaud's Bitters. I was also curious to see if sweet vermouth would work well in a Julep similar to how Dubonnet did in the Dubonnet Mint Julep.
The Saratoga Julep proffered a mint aroma that led into a malt and grape-laden sip. Next, the rye and Cognac flavors on the swallow were spiced by mint, clove, and allspice elements. Overall, the grape added a lot to the sip, and the Angostura Bitters rather complemented the mint but not taken as far as in the Magic Julep.

kona gold

1 oz Lemon Hart Golden Jamaican Rum (2 oz Denizen Merchant's Reserve)
Juice 1 Lime (1/2 oz)
1 tsp Sugar (1/4 oz Simple Syrup)
1 dash Maraschino (1/4 oz Luxardo)

Blend with 1 scoop of shaved ice and strain into a cocktail glass (shake with ice and strain). Float 2 dash Herbsaint (1/8 oz).
Two Fridays ago, I reached for Trader Vic's 1972 Bartender's Guide Revised and decided upon one of his originals, the Kona Gold, that came across like an Improved Daiquiri given the Maraschino and Herbsaint. Once prepared, the Kona Gold gave forth an anise and light nutty cherry aroma. Next, caramel and lime on the sip transitioned into rum and nutty flavors on the swallow with rum funk and anise on the finish.

prescription julep

1/2 oz Sugar + Water (1/2 oz Simple Syrup)
1 1/2 oz Cognac (Camus VS)
1/2 oz Rye Whiskey (Michter's)
Mint Leaves (8 leaf)

Infuse mint in the the sugar, spirits, and water (muddle mint in the syrup and then add the rest of the ingredients). Add powdered (crushed) ice.

When I was thinking about the American House Julep, I was certain that I had had a Prescription Julep that was similar save for a flip of the brandy to whiskey ratio. However, I could not find it on the blog or in my notebooks from the Tales of the Cocktail seminars I attended years ago; therefore, I decided to make the drink whether for the first time or again. David Wondrich in Imbibe! gleaned the recipe from Harper's Monthly back in 1857. Before whiskey off in America, most Juleps were made with either European brandy or rum made locally or in the Caribbean, and Wondrich cites the mid 19th century as when whiskey began creeping into the written recipes which was aided in the 1870s by phylloxera beginning to take out brandy production in Europe.
The Prescription Julep recipe was written like a doctor's note, and the concept reminded me of Prohibition when liquor could be dispensed with a medical prescription. Once in the glass, the Julep donated a mint aroma that led into a rich note from the sugar and aged spirits on the sip. Next, the swallow shared the smoothness of the Cognac that met the spice of the rye and mint.

youngstown tube

1 1/2 oz London Dry Gin (Beefeater)
1/2 oz Yellow Chartreuse
1/2 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Lime Juice
1/4 oz Agave Nectar (omit)

Shake with ice and strain into a cocktail coupe pre-rinsed with Fernet Branca.

Two Wednesdays ago, I reached into the Food & Wine: Cocktails section of the drink book library and selected the 2011 edition. There, I was drawn to Ryan Fitzgerald's Youngstown Tube that he crafted at a guest shift at Drink here in Boston. He included a rinse of Fernet Branca as a nod to his hometown of San Francisco where he was bartending at Beretta at the time. The drink name might be a reference to the Youngstown Sheet & Tube company who successfully sued the U.S. government during the Korean War to prevent President Truman from seizing steel mills across the country.
The Youngstown Tube presented a menthol and lime aroma that later came across as celery. Next, lime and an almost peachy orchard fruit flavor on the sip gave way to gin, apricot, and herbal notes on the swallow.

not a melon

1 1/2 oz Rittenhouse Rye
1 oz Lustau Fino Sherry
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1/2 oz Cynar
3 slice Cucumber

Muddle cucumber slices, add the rest of the ingredients, shake with ice, and strain into a rocks glass. Fill with ice and garnish with a cucumber wheel.

For my second drink at Backbar, I asked guest bartender Zach Luther if he had any cocktails that utilized more commonly available ingredients, and he mentioned that the drink of the day called Not a Melon fit that bill. Zach described how his drink's combination of fino sherry and cucumber created a watermelon note, and I replied that I had experienced a similar effect in Drink's 3185 from cucumber and two different amari. Since cucumber is related to melon, it ought not be too surprising (and Wikipedia got all nerdy by attributing it to the shared (E,Z)-nona-2,6-dienal, (Z)-2-nonenal and (E)-2-nonenal molecules). Finally, Zach cited the Fino, Cynar, and gin drink called Remember the Alimony as his inspiration here.
The Not a Melon gave forth a cucumber-melon aroma with rye notes peeping through. Next, a vegetal, lemon, and malt sip led into rye, bubble gum, and cucumber on the swallow.

dandelion martini

2 oz St George Botanivore Gin
3/4 oz Dolin Blanc Vermouth
1/4 oz Brine made out of lactic fermented dandelion greens and lemon peel (*)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
(*) A 5% salt solution, a few slices of lemon, a few dandelion flowers to brighten things up, and packed full of dandelion greens. Perhaps a lactic bacteria culture was added from a previous ferment, or perhaps this utilized native flora.

Two Tuesdays ago, I stopped in early to visit guest bartender Zach Luther at Backbar; besides having returned from a bartending stint in Southeast Asia, Zach is currently bartending at Flatiron in Manhattan and has known Backbar bar manager Carlo Caroscio from childhood. Zach's menu was described as "a comprehensive study of alternative acids and umami in cocktails," and the one I started with was the Dandelion Martini subtitled "an easy drinking Dirty Martini" for the lactic ferment brine aspect reminded me of Loyal Nine's Dirty Tini that utilizes sauerkraut brine. Given Zach's recipe structure, other lactic fermented flavored brines such as herb-infused ones could substitute well here.
The Dandelion Martini shared a lemon oil and grassy bouquet to the nose. Next, the sweet white grape sip shared a greenness from the dandelion and a creaminess from the lactic component. Finally, the swallow began with juniper and lemon and ended with a floral, herbal, and spiced finish.

sherman

1/3 jigger Whiskey (1 oz Fighting Cock 103 Bourbon)
2/3 jigger Sweet Vermouth (2 oz Cocchi)
3 dash Absinthe (1 bsp Kübler)
1 dash Bitters (Jerry Thomas Decanter)
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass.

Two Mondays ago, I reached for my copy of Esquire's Handbook for Hosts (1949) to look for a drink that a guest requested called the Horsecar (we made the drink by finding it online). That equal parts Perfect Manhattan with orange bitters does not appear until the Esquire's 1956 book, so instead I settled on the Sherman. The Sherman apparently was first published a decade before in the Old Waldorf Bar Days, and the idea of an inverse Manhattan embittered with a duo of bitters as well as absinthe sounded pretty close in feel to the Horsecar. While there is someone out there currently that the Horsecar is their go-to call drink, I wonder when the Sherman was last asked for much less regularly?
The Sherman shared a light anise aroma from the Kübler Absinthe, and this led into a grape sip with undertones of malt. Next, the Bourbon showed itself on the swallow seasoned with licorice and spice. Definitely using a punchier whiskey gave this inverse Manhattan some backbone, but I would definitely drink a Vermouth Cocktail such as this recipe without the whiskey in place.

fortune cocktail

1 oz Apple Brandy (Boulard VSOP Calvados)
1/2 oz Lemon Juice
1/2 oz Simple Syrup
Mint Leaves (6 leaf)

Shake with ice, strain into a cocktail glass with 2 oz Champagne (Willm Blanc de Blancs), and garnish with a mint leaf.

Two Sundays ago, I reached for A Spot at the Bar after my work shift. There, I was intrigued by the Fortune Cocktail that appeared like an apple and mint take on the French 75. The drink was actually inspired by the Serendipity Cocktail from the Hemingway Bar inside the Ritz Paris; that sparkling drink had apple brandy, mint, sugar, and Champagne, but instead of lemon juice, it included a portion of apple juice to provide the tartness.
The Fortune Cocktail had a pleasing aroma of apple and mint that gave way to a carbonated lemon sip. Next, the apple and mint notes returned on the swallow with a dry wine finish.

independence swizzle

2 oz Amber Rum (Plantation Original Dark)
1/2 oz Lime Juice
1 1/2 tsp Honey (1/2 oz 1:1 Honey Syrup)
1 tsp Sugar (1/4 oz 1:1 Simple Syrup)
3 dash Aromatic Bitters (Angostura)

Build in a Collins glass, swizzle to mix and chill, and decorate with berries (mint sprigs).
When I got home from work two Saturdays ago, I turned to my new purchase of David and Lesley Solmonson's 12 Bottle Bar book. There, I spotted the Independence Swizzle that was the authors' riff on Trader Vic's Barbados Red Rum Swizzle. Once prepared, it offered a mint aroma that gave way to a lime, honey, and caramel sip. Next, dark rum led the swallow that ended with allspice, clove, and further honey flavors.

viceroy

1 1/2 oz Four Roses Bourbon
1/2 oz Green Tea Syrup
1/2 oz Honey Syrup (1:1)
1/2 oz Lemon Juice

Shake with ice, strain into a large cocktail coupe containing 2 oz soda water, and garnish with an orange twist.
About two months ago, I had a guest at a table request a lighter Bourbon drink, and I crafted this recipe. That guest and another at the table began ordering rounds of them, and they requested a name for this creation. Wanting to stick to a Kentucky theme, I looked up the state symbols and settled on the dignified sounding Viceroy that is the state butterfly of Kentucky. I later made the drink for another regular at the bar who later wrote me for the recipe and wondered why I had never written it up. Two weeks later, the original guest came in an ordered the Viceroy by name (as did one of his tablemates later) and I finally took a photo of this pleasing whiskey drink for my records.

rucola negroni

1 oz London Dry Gin (Beefeater)
1 oz Aperol
1 oz Cynar

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist (grapefruit twist).

After my work shift two Fridays ago, my nightcap-desiring hand reached for Carey Jones' Brooklyn Bartender. My page turning then landed me on the Negroni variation section and I opted for the house Negroni at Rucola crafted by Cabell Tomlinson. The Rucola Negroni subbed in the less bitter Aperol for the Campari, and instead of sweet vermouth, the recipe took a Black Manhattan-type route using Cynar instead of Averna as occurred in the Paper Mill.
Once mixed, the Rucola Negroni gave forth grapefruit and orange aromas. Next, the sip was a caramel-orange from the amari playing well together, and the swallow shared gin, funky herbal, and bitter-sweet orange flavors.

american house julep

1 jigger Cascades Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Brandy (1/2 oz Camus VS Cognac)
5 sprig Mint (10 leaf)
1 tsp Sugar (1 Demerara Sugar Cube + 1/4 oz Water)

Muddle the sugar cube with the water until dissolved, lightly muddle the mint in the syrup, add the rest of the ingredients, fill with crushed ice, and stir. Garnish with mint, orange slices, etc. (mint sprigs) and add a straw.

Two Thursdays ago, I was looking through Pioneers of Mixing at Elite Bars: 1903-1933 when I spotted the American House Julep. What intrigued me was that this recipe had the flip spirits ratio of the better known Cognac-heavy Prescription Julep. I had my first Prescription Julep back at a Ted Haigh talk at Tales of the Cocktail in 2009, but sadly I did not record that recipe moment here (and I will remedy that in the near future by crafting another -- postnote: here). Although the inverse aspect is just my interpretation of the vague recipe that is rather common for the Pioneers book.
The American House Julep shared a glorious bouquet of mint notes to the nose that led into a malt sip filled with richness from the demerara syrup. Next, the rye and Cognac flavors on the swallow were elegantly spiced by the mint on the finish.

the welty

2 oz Noilly Prat Dry Vermouth
1/2 oz Aperol
1/4 oz Orgeat
3/4 oz Lime Juice
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail coupe.

Two Wednesdays ago, I made my way to Downtown Crossing and started my evening at Stoddard's. For a first drink, I asked bartender Tony Iamunno for The Welty that he described as being created by Trevor LeBlanc. When I inquired about the name, he mentioned that Boston artist Emma Welty was the inspiration. Overall, the combination reminded me of the Pantomime so I was definitely excited to give it a try.
The Welty proffered a lime and orange aroma that led into creamy orange sip that reminded me a little of the Good Humor. Next, the swallow shared herbal and nutty flavors with a lime finish.

devon gem

50% Gin (1 1/2 oz Beefeater)
16-2/3% Caloric Punsch (1/2 oz Kronin Swedish Punsch)
33-1/3% Pineapple Juice (1 oz)
1 dash Lemon Juice (1/4 oz)
1 dash Grenadine (1/4 oz)

Shake with ice and strain into a cocktail glass.
Two Tuesdays ago, I started perusing my digital cocktail book library and landed on the 1937 UKBG Approved Cocktails book. There, I selected the Devon Gem created by Victor Kennard at the American Club, a gentlemen's club in London for American ex-pats that was open from 1918 until the 1980s. Overall, the drink appeared like a cross between a Have a Heart and a Royal Hawaiian. Once prepared, the Devon Gem gave forth pine and pineapple aromas along with a darker note from the Swedish punsch. Next, pineapple, lemon, and berry flavors on the sip gave way to gin and caramel funky tea notes from the Swedish punsch along with a pineapple finish.

mr. howell

1 1/2 oz Flor de Caña 4 Year Rum (Plantation 3 Year)
3/4 oz Lime Juice
1/2 oz Maple Syrup
1/2 oz Peaty Islay Scotch (Laphroaig 10 Year)

Shake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).
Two Mondays ago, I turned to Carey Jones' Brooklyn Bartender for inspiration. There, I spied an intriguing smoky Daiquiri called the Mr. Howell that was created by Justin Olsen of the Bearded Lady. The peaty Scotch element reminded me of Avery's Arrack-ari, but here the sweetener was maple instead of sugar syrup. Once in the glass, the Mr. Howell donated a peat smoke nose. Next, lime with the richness from the maple syrup filled the sip, and the swallow was a pleasing combination of the rum, Islay Scotch, and maple flavors.

four tons of glitter

1 1/2 oz Plantation Pineapple Rum
1 oz Savory & James Manzanilla Sherry
3/4 oz Lime Juice
1/2 oz Demerara Syrup
1 pinch Mint
2 oz Soda Water

Lightly muddle the mint in a tall glass, add the rest of the ingredients with the soda water last, and fill with crushed ice. Garnish with pineapple fruit leaves and a sprig of mint, and add a straw.
Andrea's choice of drink at Brick & Mortar was Jessie Solomon's Four Tons of Glitter that continued on with the disco-themed drink names. The rum, dry sherry, and lime made me think of Cane & Table's Death & Sundries so I was curious to taste this one too. Once in the glass, the Four Tons of Glitter shared a minty aroma that led into a dry white wine and lime sip. Next, pineapple and rum on the swallow ended with mint on the finish. Overall, it reminded me of a pineapple-tinged Mojito as well as the previously mentioned the Death & Sundries.

freak c'est chic

1 1/2 oz Amaro di Angostura
3/4 oz Angostura 7 Year Rum
3/4 oz Passion Fruit Puree (*)
1/2 oz Giffard Banane du Bresil
1/2 oz Lime Juice (*)

Shake with ice, strain into a Collins glass, fill with crushed ice, and add a straw.
(*) Perhaps 1/2 oz passion fruit syrup and 3/4 oz lime juice would work well here too.
Two Sundays ago, Andrea and I had dinner in Central Square, and we retired across the street to Brick & Mortar for a nightcap. For a drink, I asked bartender Jessie Solomon for the Freak C'est Chic that she had created for the new menu. Once she finished building her disco tribute, the aroma offered caramel, clove, and lime notes to the nose. Next, the caramel and lime continued on into the sip along with the passion fruit, and the passion fruit lingered into the swallow where in mingled with the banana and a winter-spiced finish.

brookyln sling

2 oz Broker's Gin (Beefeater)
2 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Luxardo Maraschino
3 dash Angostura Bitters
2 dash Grenadine (1/4 oz)

Shake with ice, strain into an 8 oz glass, add ice, and garnish with a lime wheel.
After my work shift two Fridays ago, I reached for Carey Jones' Brooklyn Bartender book and stumbled upon the Brooklyn Sling. The recipe was John Bush's riff on the Singapore Sling that he created at Talde, although the combination reminded me more at first of a gin-based Mary Pickford. Once prepared, the Brooklyn Sling brought lime and clove aromas to the nose that later offered more pineapple notes. Next, lime, berry, and pineapple on the sip led into gin, pineapple, nutty Maraschino, allspice, and cinnamon on the swallow.