Saturday, April 21, 2018

24th and a half century

1 oz Reposado Tequila (Lunazul)
1/2 oz Mezcal (Fidencio)
1/2 oz Bonal Gentiane Quina
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
1 dash Mole Bitters (Bittermens)

Shake with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
Two Saturdays ago, I turned to a recipe that I had spotted on the BarNotes app for the 24th and a Half Century. The drink was crafted circa 2013 at Backbar in Somerville, MA, by Alex Homans as perhaps a riff on the tequila-containing 17th Century. Once prepared, the 24th and a Half Century gave forth a smoke, agave vegetal, and cinnamon bouquet to the nose. Next, grape and a richness from the syrup on the sip slid into smoke and agave flavors on the swallow with a quinine, cinnamon, and chocolate finish.

Friday, April 20, 2018

fishhook daiquiri

1 1/2 oz Plantation Dark Rum
1/2 oz Punt e Mes
1/4 oz Luxardo Maraschino Liqueur
1/4 oz Simple Syrup
1/2 oz Lime Juice

Shake with ice and strain into a cocktail glass.

The Gonzalez Cocktail a few nights before reminded me of the great combination of Maraschino-Punt e Mes that occurs in the Red Hook, and my mind drifted into thinking about a Daiquiri utilizing these two ingredients. The Daiquiri idea popped into my head since I have had ones that call for either of these two ingredients but not both. In terms of the Maraschino, the Trader Vic's Daiquiri from his 1946 book consists of Puerto Rican rum, Maraschino, sugar, and lime juice, and this reappeared in 1972 as the Kona Gold with Demerara rum and a touch of Herbsaint; the idea also can be found in the Hemingway and Rum Club Daiquiris. And with the Punt e Mes, I had success with it in a rhum agricole Daiquiri variation that I dubbed the Dakkar Grotto. So why not give the two of them a whirl in a single drink?
For a name, I made a nautical riff on the Redhook and named this one the Fishhook Daiquiri. For a rum, I considered both a funky Jamaican like Smith & Cross and a rhum agricole, but I ended up keeping it simple with Plantation Dark. In the glass, the dark rum greeted the nose along with lime and nutty cherry aromas. Next, crisp lime danced with darker notes from the grape and rum's caramel on the sip, and the swallow offered the elegant effect of dark rum being modulated by bitter-nutty flavors.

Thursday, April 19, 2018

carson

2/3 Rye Whiskey (1 3/4 oz Old Overholt)
1/3 Byrrh (3/4 oz)
1/12 Maraschino (1/4 oz Luxardo)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass; I added a lemon twist.
One of the recipes that I had spotted in Pioneers of Mixing at Elite Bars: 1903-1933 that called for Byrrh was the Carson which read much like a quinquina-for-vermouth version of the Brookyln Cocktail. Once stirred and strained two Thursdays ago, the Carson offered up lemon oil, nutty cherry, and hints of grape to the nose. Next, malt and grape came through on the sip, and the swallow presented rye with nutty cherry flavors flowing into orange ones; as the drink warmed up, the finish gained quinine and bitter orange notes. The end result reminded me a bit more of the Prospect Park than the Brooklyn, or perhaps it fell somewhere half way between the two.

Wednesday, April 18, 2018

golden delicious

2 oz Apple Brandy (Boulard VSOP Calvados)
3/4 oz Honey Syrup
3/4 oz Lemon Juice

Shake with ice and strain into a double old fashioned glass with ice.
Two Wednesdays ago, I turned to A Spot at the Bar for my evening's refreshment. There, I was lured in by the Golden Delicious that was attributed to NYC bartender Jim Kearns as an apple-for-whiskey Gold Rush variation. As I later sleuthed the web, I learned that Jim had created this recipe at the Pegu Club in Fall 2006 using Laird's 7 1/2 Year Apple Brandy. Since apples and honey are a natural pairing, I decided to give this one a whirl. The apple from the Calvados rang out rather strongly in the nose along with floral notes from the honey. Next, the honey continued on into the sip where it was balanced by crisp lemon notes, and the swallow offered apple finishing tart from the lemon.

Tuesday, April 17, 2018

casualty

1 1/2 oz Famous Grouse Blended Scotch
3/4 oz Amaro Montenegro
3/4 oz Byrrh Grand Quinquina
2 dash Bittermens Mole Bitters

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

Two Tuesdays ago, I finally bought a bottle of Byrrh Quinquina for the home bar, for I had stored up enough recipes to make the purchase feel worth while. To kick off the bottle, I selected a recipe from Manhattan's Amor y Amargo that was published in a Punch Drinks article in 2017. I was able to sleuth out that the recipe was crafted there by Chris Elford circa 2012, and I when I tagged Chris on my Instagram post, he replied, "The Casualty Cocktail was the start to my love affair with Scotch + Monty + chocolate. Still a flavor combo I crave."
Once prepared, the Casualty gave forth a bright orange oil aroma that countered the peat smoke and hints of grape and other fruit on the nose. Next, grape and malt mingled on the sip, and the swallow was a delightful Scotch, dark berry, and tangerine combination that ended with chocolate and woody bitterness on the finish.

Monday, April 16, 2018

gonzalez

2 oz Beefeater Gin
3/4 oz Punt e Mes
1/4 oz Luxardo Maraschino Liqueur
2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)

Stir with ice and strain into a cocktail coupe.

Two Mondays ago, I reached for the Death & Co. Cocktail Book for a nightcap to round out the evening. There, in the gin section, was Phil Ward's 2008 tribute to Death & Co. bartender Jessica Gonzalez who started as a cocktail waitress and progressed to become their first female bartender. I had previously written about one of Jessica's drinks from that book called the Night Watch, and Phil's Gonzalez reminded me of a Martinez with Punt e Mes in place of the sweet vermouth.
Once stirred and strained, the Gonzalez offered up a juniper and fruity note from the Maraschino and grape to the nose. Next, grape and hints of cherry filled with sip, and the swallow showcased gin merging into a bitter cherry and spice. This combination of Punt e Mes and Maraschino immediately reminded me of the flavor backbone of Eastern Standard's Prospect Park.

Sunday, April 15, 2018

coats house

2/3 Rye Whiskey (2 oz Old Overholt)
1/6 Sherry (1/2 oz Lustau Amontillado)
1/6 French Vermouth (1/2 oz Dolin Blanc)
1 dash Crème de Noyaux (1 bsp Tempus Fugit)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.

Two Sundays ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933 for an intriguing gem that I have somehow passed over through the years. There, I stumbled upon the Coats House that seemed like it would be an interesting Manhattan riff with perhaps a nutty sherry pairing the with the crème de noyaux. I probably skipped over this recipe when I interpreted French vermouth as dry vermouth, but with blanc vermouth as an option, I could use a drier sherry instead of opting for Pedro Ximenez as the sweetener. My search for what the drink could be named after yielded a historic English-style cottage in North Carolina that was built around 1860; while the house was important enough for a Wikipedia entry, was it important enough to have a drink named after it?
In the glass, the Coats House proffered a nutty apricot bouquet to the nose. Next, malt and grape on the sip slid into rye, nutty, and floral flavors on the swallow with an orchard fruit and clove spice finish.

Saturday, April 14, 2018

the count rides again

3/4 oz Funky White Overproof Rum (Privateer Tres Aromatique) (*)
1/4 oz Demerara 151 Proof Rum (Lemon Hart 151)
1 oz Campari
1/2 oz Don's Mix (BG Reynolds) (**)
1/2 oz Falernum (Velvet)
1 bsp Grenadine
1 dash Angostura Bitters
6 drop Absinthe (St. George)

Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist (an orange twist would work well here too).
(*) A Jamaican rum like Wray & Nephew or perhaps even rhum agricole or Batavia Arrack would well work here.
(**) Two parts grapefruit juice to one part cinnamon syrup; BG Reynolds syrup is a bit sweeter than the freshly made combination.

On Easter Sunday, I was contemplating all of the drinks that get utilized for Easter including the Corpse Reviver, Rusty Nail, and the Zombie. My mind began to play with the 1934 Zombie recipe, and I wondered if I could make a hybrid drink with a Rum Negroni. I began to parse the Zombie into three aspects: the rums, the crisp lime, and the modifiers. What if I were to remove the lime and replace it with Campari, and make each component around a third of the drink's build? For a name, I thought about how Count Camillo Negroni was a cowboy in America before he returned to Italy to create the gin legend, and perhaps an undead Count Negroni could return on horseback; therefore, I dubbed this one The Count Rides Again. It is neither Zombie nor Negroni, but a monster composed of parts of each of them. Indeed, the Don's Mix, falernum, grenadine, bitters, and absinthe combination of the Zombie has many of the fruity, spiced, and herbal qualities found in the Negroni's sweet vermouth.
The twist and the Don's Mix seemed to dominate the drink's aroma with grapefruit and cinnamon notes. Next, a rich and citrussy sip led into funky rum, bitter orange, and cinnamon on the swallow in a rather complex combination akin to the layers of flavor in the classic Zombie. Given the bold notes here and reduced volumes of the the rums relative the Zombie, utilizing robustly flavored and overproof rums will help them from getting lost in the shuffle.

Friday, April 13, 2018

special order 191

1 1/2 oz Bulleit Bourbon (Old Grand-Dad Bonded)
3/4 oz St. Germain (St. Elder)
3/4 oz Lillet Blanc (Cocchi Americano)
1/4 oz Averna
3/4 oz Lemon Juice
1 dash Peychaud's Bitters

Shake with ice, strain into a Collins glass with ice, top with soda water (2 oz), and garnish with an orange slice (orange twist).

Two Fridays ago, I ventured back in Tales of the Cocktail history to their 2009 Stir Your Soul book where I spotted the Special Order 191 by Toby Maloney of the Violet Hour. Toby served this drink at one of the Tales events that year, and he named this Collins-like number after a September 1862 dispatch from Robert E. Lee's during the Civil War that was lost in transit. It was discovered by Union soldiers shortly after that, and it became a crucial part of Major General McClellan's plans to thwart the Confederates in the Maryland Campaign.
Since I could not decipher the relation of the drink name's history to the build, I moved on to assembling this libation to see if the taste alone would satisfy my curiosity. The Special Order 191 in a glass began with an orange and elderflower bouquet that offered hints of Bourbon to the nose. Next, a carbonated lemon and fruity sip led into whiskey, elderflower, and grapefruit-orange flavors on the swallow.

Thursday, April 12, 2018

patent pending

1 1/2 oz Smith & Cross Rum
3/4 oz Batavia Arrack
1/2 oz Aperol
1 tsp Don's Mix (BG Reynolds)
1 tsp Vanilla Syrup
2 dash Amargo Peruvian Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with grapefruit oil from a twist.

I was in a rum mood two Thursdays ago, so I selected the rum edition of the 2012 The Cocktail Hour booklet series. The Rum Old Fashioned of sorts called the Patent Pending stood out as a curiosity with Jamaican rum paired with Batavia Arrack and sweetened with Aperol and light touches of two classic Tiki syrups. The Patent Pending originated at the Teardrop Lounge where it was crafted by bartender Brian Gilbert, and I was able to find a reference to this drink as early as 2010 in an interview with BG Reynolds Syrups creator, Blair Reynolds, where he was asked what was his favorite cocktail using his products. He replied, "Brian over at Teardrop Lounge made up a wonderful drink called the Patent Pending, though it could just as easily been called 'Blair Candy,' since it contains pretty much everything I like."
The Patent Pending began with grapefruit oil aromas that brightened the complex funk from the Jamaican rum coupled with the Indonesian spirit, and later touches of cinnamon joined the nose. Next, the sip was rich from the sweeteners and shared a hint of caramel from the aged rum, and the swallow gave forth funky rum and grapefruit flavors with a cinnamon and bitter finish from the Aperol and Peruvian bitters.

Wednesday, April 11, 2018

mountaineers

1/2 Rye (1 1/2 oz Old Overholt)
1/4 Jamaican Rum (1/2 oz Coruba + 1/4 oz Smith & Cross)
1/4 Sweet Vermouth (3/4 oz Maurin)
1 dash Sherry (1/4 oz Oxford 1970 Pedro Ximenez)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.
Two Wednesdays ago, I began perusing Pioneers of Mixing at Elite Bars: 1903-1933 for the evening's libation. There, I spied the Mountaineer, and it struck me as a Manhattan mashup with Trader Vic's Arawak if the sherry here was a sweet one. Once prepared, the Mountaineer gave forth a raisin and funk nose that led into a rich grape and caramel sip. Next, rye, funky rum, and dark raisin flavors mingled on the swallow that ended with a winter-spiced finish.

Tuesday, April 10, 2018

black & bluegrass

1 1/2 oz Sazerac Rye
3/4 oz Averna
1/2 oz Aperol
1/4 oz Bols Orange Curaçao (Pierre Ferrand Dry Curaçao)
7 drop Angostura Bitters
7 drop Peychaud's Bitters

Stir with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist.
Two Tuesdays ago, I decided to make a drink that I had spotted on BarNotes posted by the app's creator, Peter Bodenheimer. The recipe was Maks Pazuniak's Black & Bluegrass crafted at Peter's brother's bar, The Cure in New Orleans. With rye, Averna, and Aperol in the mix, it pleasantly reminded me of something Aaron Butler improvised for me at Drink akin to a Black Manhattan with additional flavors from Aperol. Once prepared, the Black & Bluegrass offered the nose grapefruit, orange, and dark caramel aromas. Next, the caramel from the Averna continued on into the sip, and it was followed by rye and bitter-herbal orange flavors on the swallow with a clove finish.

Monday, April 9, 2018

presidente

1 1/2 oz Bacardi Ocho Rum
3/4 oz Martini & Rossi Sweet Vermouth
1/4 oz Pierre Ferrand Dry Curaçao
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Mondays ago, I was invited to attend a class on rum aging held by Juan Coronado of Bacardi at the Blossom Bar in Brookline. Throughout the day, we were treated to Cuban-style drinks that ranged from classics like a Bacardi Superior-based Daiquiri a la 1898 to more recent ones like the Mulata Daisy crafted for a recent Bacardi Legacy competition. Indeed, beginning the session with a Daiquiri Time Out made for a great start to my Monday. One of the classics that I had never tried was called the Presidente. Well, I have had another version of the El Presidente before -- both with the older interpretation of dry vermouth and the more recent one with blanc vermouth along with rum, curaçao, and grenadine. Both Presidentes were crafted by Constantino Ribalaigua Vert at the Floradita Bar in Havana, but this one took the form of a Rum-hattan. In his Cocktails: Bar La Florida books, the editions up to 1937 have the Presidente as a Chambery vermouth (and the 1932 Sloppy Joe's Cocktail Book has it as a Noilly Prat Dry Vermouth recipe) but the 1939 one has it as "Ama Vermouth" which was here interpreted as sweet vermouth (the Sloppy Joe's Cocktail Book also included the Ama Vermouth brand but with no descriptor).
Presidente (1939)
• 1/2 Ama Vermouth
• 1/3 Bacardí Carta Oro
• 1/2 tsp Curaçao
Chill with crushed ice, strain, and serve with cherries and a peel of an orange.
The drink that Blossom Bar's Ran Duan made utilized a bit less vermouth and substituted Martini & Rossi Sweet Vermouth, added bitters, and skipped the cherries. Once prepared, the Presidente offered orange oil notes that complemented the curaçao's orange aroma. Next, a dark grape sip yielded to a rum, grape, and orange swallow that ended with an orange, clove, and allspice finish. Overall, this Presidente was much different in a Manhattan direction (as opposed to a Martini one) than the better known El Presidente recipe.

Sunday, April 8, 2018

gallivanting in golden gai

1 1/4 oz Bourbon (Old Grand-Dad Bonded)
1 1/4 oz Cognac (Courvoisier VS)
1/4+ oz Maraschino (Luxardo)
1/4+ oz Orgeat
1 dash Angostura Bitters
1 dash Orange Bitters (Regan's)

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

On the walk home from work two Sunday nights ago, I began thinking about ingredient combinations that might work well together in a novel recipe. One that popped into my head was the orgeat-Maraschino duo that worked great in Tiki drinks like the Gold Cup but also worked in more standard drinks like the Genever Daisy. The idea of a mashup made me think about simple classics that utilized these two sweeteners; the two that called out were the Japanese Cocktail from Jerry Thomas' 1862 How to Mix Drinks and the Fancy Free from Crosby Gaige's 1941 Cocktail Guide and Ladies' Companion. With both drinks being spirit, sweetener, and bitters in an Old Fashioned style, I merged the two and utilized the Fancy Free's Angostura in place of the Japanese Cocktail's Boker's Bitters.
For a name, I looked to Japan and thought about famous neighborhoods. One that stuck out was the Golden Gai region that is jam packed with tiny bars holding sometimes fewer than 10 seats each. In including the Fancy Free theme, I took an alliterative route and dubbed it Gallivanting in Golden Gai. In the glass, the lemon oil brightened the Cognac and nutty nose. Next, a creamy sip led into first Bourbon mingling with brandy and second a hybrid of Maraschino and orgeat generating an earthy cherry flavor on the swallow followed by an orange and spice finish.

Saturday, April 7, 2018

caldwell

2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1/6 Applejack (3/4 oz Boulard VSOP)
1/6 French Vermouth (3/4 oz Dolin Blanc)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass; I added an orange twist to the recipe.
For a nightcap two Saturdays ago, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 where I uncovered the Caldwell. The Caldwell's split rye and applejack base in a Manhattan-like format reminded me of more modern drinks that I have had like P.D.T.'s Harvest Moon, so I was willing to give it a go. I probably skipped over this recipe when I previously interpreted the call for French vermouth as the dry variety, but with blanc vermouth, this combination had a more tempting balance. In the glass, the Caldwell greeted the nose with whiskey and bright orange oil notes that trailed away to show apple aromas. Next, sweet white grape and malt on the sip slid into rye and apple on the swallow with an allspice finish that had alternating whiskey and apple flavors lingering on the end.

Friday, April 6, 2018

barrio viejo

2 oz Añejo Tequila (Lunazul Reposado)
1 tsp Cane Syrup or Rich Simple Syrup (JM Sirop de Canne)
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Stir with ice, strain into a double old fashioned glass rinsed with equal parts of absinthe (Pernod Absinthe) and mezcal (Sombra), and garnish with orange oils from a twist.
After getting home from my bar shift two Friday nights ago, I selected from my Food & Wine: Cocktails collection the 2011 edition. That book contained an agave section curated by Phil Ward while he was running Manhattan's Mayahuel bar, and one of the recipes that he presented was the Barrio Viejo, a tequila Sazerac riff that included mezcal along with the absinthe in the rinse. Once constructed, the Barrio Viejo showcased an orange, smoke, and anise bouquet to the nose. Next, the cane syrup donated a richness to the sip, and the swallow gave forth agave flavors accented by clove, anise, and cinnamon spice notes.

Thursday, April 5, 2018

borgers

2/3 Rye Whiskey (2 oz Old Overholt)
1/6 Sweet Vermouth (3/4 oz Maurin)
1/6 Crème de Noyaux (1/4 oz Tempus Fugit)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass; I added a cherry garnish to the recipe.
Two Thursdays ago, I began perusing Pioneers of Mixing at Elite Bars: 1903-1933 when I uncovered the Borgers that seemed like an interesting Manhattan riff with a touch of crème de noyaux in the mix. Once prepared, the Borgers' displayed the noyaux on the nose with a nutty note along with the more traditional Manhattan-esque rye spice and fruity aromas. Next, grape and malt paired on the sip, and the swallow gave forth whiskey, nutty, and cherry fruit flavors with a cinnamon and clove-spiced finish.

Wednesday, April 4, 2018

x marks the spot

1 1/2 oz Appleton Estate White Rum (Privateer Silver)
1/2 oz Giffard Banane du Bresil
1/2 oz Domaine de Canton (King's Ginger)
1/2 oz Lime Juice
1/2 oz Orange Juice
1 dash DeGroff Pimento Bitters (1 heavy bsp Hamilton's Allspice Dram)
1/2 Egg White (1 Egg White)

Shake once without and once with ice, strain into a cocktail glass, and garnish with a floated star anise pod.
After dinner two Wednesdays ago, I ventured into Frank Caiafa's 2016 Waldorf-Astoria Bar Book for something to wrap up the evening. There, I landed on the X Marks the Spot that seemed like a delightfully tropical egg white Sour. In the glass, the X Marks the Spot presented a banana and star anise aroma that preceded a creamy lime and orange sip. Next, rum, banana, ginger, and allspice flavors pleasantly mingled on the swallow to round out the drink.

Tuesday, April 3, 2018

fiery cross

1 1/2 oz Don Q Añejo Rum
3/4 oz Depaz Rhum Agricole
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Green Tea Syrup (*)
1/2 oz Lime Juice
1 dash Angostura Bitters
12 drop St. George Absinthe

Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (freshly grated nutmeg and a paper umbrella).
(*) A strong 5 minute steep of green tea, remove tea leaves, mix in an equal part of sugar, and stir to dissolve.

On the Reddit's Cocktails forum, one of the moderators, Hebug, wrote me inquiring if I would like to help him with an event akin to Mixology Monday but more adapted to the Reddit structure than the blogging one. As a successor of Mixology Monday, I ended up dubbing this project Tipple Tuesday; it was a name that I had reserved in case Paul Clarke was unwilling to open up Mixology Monday after he had shelved the project himself. In the end, Paul opened up an account for me on the Mixology Monday site, and I was able to run it for a few dozen more events under that aegis.

For a starter event for Tipple Tuesday (click here), I opted an experiment utilizing the Mr. Potato Head technique where ingredients are swapped out for others (of similar style) while maintaining the drink skeleton intact. This technique is one that Phil Ward praises, and it has generated him drinks like the Oaxacan Old Fashioned and the Final Ward. As a Mr. Potato Head body for this event, I selected the Test Pilot which has yielded me success in the past as a tinkering model with such drinks as the Fiji Mermaid and the Navigator.
For the major change, I honed in on the two sweeteners, triple sec and falernum, and swapped them for apricot liqueur and green tea syrup for I wanted to keep one fruit and one spice element (spice as in the classic punch theory where tea fulfilled that aspect). Perhaps this combination was inspired by the Kobayashi Maru, but there were many drink thoughts going through my head around the same time. Since apricot pairs elegantly with rhum agricole such as in the Rhum Agricot and Abricot Vieux, I changed the lesser rum to rhum agricole and moved the original's light Puerto Rican rum to the larger volume one (replacing dark Jamaican rum).

For a name, I focused in on the tea element and named this after one of the famous 19th century British tea clipper ships, the Fiery Cross. Once prepared, the Fiery Cross greeted the nose with aromas of nutmeg and orchard fruit from the apricot and lime combination. Next, the lime and orchard fruit notes continued on into the sip, and the swallow offered the rum flavors and grassy tea merging with apricot with the absinthe's anise popping in on the finish.

calva dorsa royal

1 1/2 oz Busnel VSOP Calvados (Boulard VSOP)
1/2 oz St. Germain (St. Elder)
2 dash Vieux Pontarlier Absinthe (1 scant bsp Kübler)

Stir with ice, strain into a cocktail coupe, and top with dry Champagne (1 1/2 oz Willm Blanc de Blancs).

Two Tuesdays ago, I reached for the Death & Co. Cocktail Book and uncovered Phil Ward's 2008 Calva Dorsa Royal. Calva Dorsa meaning "bald summit" refers to the chart indicator on 17th century maps for two cliff zones on the Norman coast that signified to sailors where the harbor was; sailors soon contracted this to Calvados, and later, the name stuck to the apple brandy produced in that region. For this drink, Phil Ward stuck to his template of spirit + liqueur + absinthe +/- a wine element that he utilized in the Cooper Union and Joy Division with the Calva Dorsa Royal like the Cooper Union opting for St. Germain as the sweetener. True to the Royal aspect of the name, this one was lightened with sparkling wine.
The Calva Dorsa Royal presented an apple and anise bouquet to the nose. Next, a carbonated white wine sip gave hints of apple notes, and the swallow followed up with the rest of the apple flavors along with elderflower and absinthe's anise. Overall, the whole combination came across much like a sparkling hard cider.

Monday, April 2, 2018

coronation

2/3 Plymouth Gin (1 1/2 oz Beefeater Gin)
2 dash French Vermouth (1 oz Noilly Prat Dry)
2 dash Orgeat (1/2 oz)
1 dash Orange Bitters (Regan's)

Shake (stir) with ice and strain into a cocktail glass; I added an orange twist.

For a nightcap two Monday nights ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 and spotted the Coronation in the gin section that differed from the Coronation Cocktail from the 1905 Hoffman House Bartender's Guide. The Martini with orgeat formula reminded me though of the Pioneers' Remembrance which also had absinthe in the mix. As for the name, two possible British coronations around the book's range include the 1902 crowning of Edward VII and the 1911 one with George V; the latter one was already captured in cocktail lore with the King George V so perhaps he was the more tipple-worthy one.
The Coronation gave forth an orange, pine, and hints of almond nose that came across as almost tropical. Next, a creamy white grape sip slid into gin and nutty orgeat flavors on the swallow with a floral orange finish.

Sunday, April 1, 2018

cuban cocktail #6

1 oz Bacardi Rum (1 1/2 oz Plantation 3 Star)
1/2 oz Apricot Brandy (Rothman & Winter)
1/2 oz Grenadine
Juice of 1/2 Lime (1/2 oz)

Mix in a blender with ice and serve frappé in a champagne glass (shake with ice and strain into a cocktail coupe).

In search of something refreshing two Sunday nights ago, I began flipping through Trader Vic's 1947 Bartender's Guide. What caught my thirst was the Cuban Cocktail #6 which was very different from the Cuban Cocktail from a few nights ago but closer to the Cuban Cocktail #2 given the apricot. More than either of those two namesake drinks, it appeared like a Periodista with grenadine subbing in for the orange liqueur. Moreover, the combination of spirit, citrus, apricot liqueur, and grenadine reminded me of the gin-based Bermudian also known as the Bermuda Rose or the Boston Cocktail (perhaps renamed as such in 1935 for the first edition of the Mr. Boston drink book).
The Cuban Cocktail #6 shared an apricot and fruity bouquet that preceded a lime, berry, and hints of orchard fruit sip. Next, the swallow began with rum and apricot flavors before leading into berry notes from the grenadine.

Saturday, March 31, 2018

the armande

2 dash Bittermens Mole Bitters
2 bsp Tempus Fugit Crème de Cacao (1/4 oz)
1 oz Appleton Estate 12 Year Rum (Appleton Reserve)
1 oz Old Forester Bonded Bourbon (Old Grand-Dad Bonded)
Salt or Saline Solution to Taste (1 pinch Salt)

Build in a rocks glass, add ice, and stir.
Two Saturdays ago, I reached for Amanda Schuster's New York Cocktails and landed on the Armande. The recipe was crafted by Naomi Lesley at Dear Irving as a tribute to the character from the film Chocolat. Once built, the Armande gave forth a Bourbon aroma with darker notes and a hint of chocolate on the nose. Next, caramel on the sip transitioned into whiskey, rum, and caramel-chocolate flavors on the swallow.

Friday, March 30, 2018

up jumped the devil

1 oz Mezcal (Fidencio Espadin Joven)
1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)
3/4 oz Cynar
1/4 oz Green Chartreuse
2 dash Mole Bitters (Bittermens)

Stir with ice and strain into a rocks glass.

Two Friday nights ago, I learned that it was National Artichoke Day, and I started scheming a Cynar-laden nightcap for myself when I got home from work. My mind latched onto the combination of mezcal and rhum agricole that worked so memorably in the Miracles Take Longer, especially since both spirits work rather well individually with Cynar such as in the Midnight Maurader and Tomb of the Caribs, respectively. To round out the flavor profile, I added a touch of Green Chartreuse which worked elegantly with Cynar in drinks like the Toto as well as a few dashes of molé bitters to tie things together. For a name, the smoke and funk aspects made me think of the Nick Cave & the Bad Seed's song title Up Jumped the Devil.
Up Jumped the Devil began with an almost rubbery smoke and vegetal funk nose. Next, Cynar's caramel on the sip led into smoky agave, grassy, and herbal flavors on the swallow with a chocolate-tinged finish. While definitely an aggressive profile to match the name, I found the combination perfect for my mood that evening.

Thursday, March 29, 2018

cuban

2/3 Gin (1 1/2 oz Beefeater)
2 dash Maraschino (1/4 oz Luxardo)
2 dash French Vermouth (3/4 oz Noilly Prat Dry)
3 dash Grenadine (3/8 oz)
1 dash Ojen or Orange Bitters (1/8 oz Herbsaint + 1 dash Regan's Orange)

Stir with ice and strain into a cocktail glass; I added an orange twist.

For an after-dinner drink two Thursdays ago, I began perusing Pioneers of Mixing at Elite Bars: 1903-1933 for an intriguing gem. There, I spotted the Cuban that appeared like an Improved Atta Boy from the Savoy Cocktail Book (gin, dry vermouth, grenadine). While I could not figure out why this one was called the Cuban, the combination of grenadine and Maraschino reminded me of Cuban delights like the Mary Pickford that was first mentioned in the 1928 When It's Cocktail Time in Cuba and the Marco Antonio from the 1935 La Florida Cocktail Book.
In the glass, the Cuban shared an orange, fruity, and anise bouquet with hints of nuttiness. Next, a semi-dry berry and white wine sip gave way to gin, nutty cherry, and absinthe-like flavors. Overall, I was quite pleased with the fruit and herbal complexity of this combination.

Wednesday, March 28, 2018

a thousand blue eyes

1 1/2 oz Noilly Prat Dry Vermouth
1/2 oz Tanqueray Gin
3/4 oz Lemon Juice
3/4 oz Simple Syrup
5 drop Orange Blossom Water
5 drop Bittermens Boston Bittahs (10 drop Bittermens Burlesque Bitters)

Shake with ice, strain into a double old fashioned glass filled with ice, and garnish with a lemon twist.

Two Wednesdays ago, I uncovered a recipe for a low proof or aperitif-style Sour that was served at the Cure in New Orleans circa 2012 called A Thousand Blue Eyes. The recipe was crafted by co-owner Nick Detrich, and he posted that recipe on the BarNotes app shortly after it appeared on the menu. With vermouth being more abundant than the gin in this Sour, it reminded me of Robert Vermeire's X.Y.Z. from Cocktails: How to Mix Them with added touches of orange blossom water and bitters (besides not including sweet vermouth in the mix) here.
In the glass, A Thousand Blue Eyes presented a lemon oil aroma that preceded a tart lemon balanced by sweet white wine sip. Next, the gin's juniper and other botanicals joined the lemon flavors and vermouth's herbal elements on the swallow with a rather floral orange blossom water finish.

Tuesday, March 27, 2018

salamander

1 jigger Rye Whiskey (1 1/2 oz Rittenhouse)
2 dash Dubonnet (1 oz Bonal Gentiane-Quina)
1 dash Picon Bitters (1/2 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Two Tuesday nights ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 for a nightcap. There, I uncovered the Salamander that I thought would be intriguing Manhattan-sort of riff with Bonal in place of Dubonnet as the quinquina. In the glass, the Salamander proffered a grape meets dark, caramelly orange nose. Next, a semi-dry grape with caramel notes on the sip yielded a whiskey and bitter orange swallow that finished cleanly save for some lingering bitterness.

Monday, March 26, 2018

fireside flip

1 oz Honey-style Scotch (1 1/2 Famous Grouse)
1 1/4 oz Sloe Gin (1 oz Atxa Patxaran)
1 Tbsp Honey (1/2 oz Honey Syrup)
1 coin Ginger
1 dash Angostura Bitters
1 Whole Egg

Muddle ginger in the honey (in the Scotch), add rest of the ingredients, and shake once without ice and once with ice. Strain into a sherry glass and garnish with freshly grated nutmeg.
Two Mondays ago, I was the midst of reading Ryan Chetiyawardana's Good Things to Drink with Mr. Lyan & Friends when I spotted his Fireside Flip. The recipe reminded me of Scott Holliday's Penicillin Flip with sloe plum flavors added to the mix. Once prepared, the Fireside Flip gave forth a woody spice from the nutmeg along with cherry-like berry aromas to the nose. Next, a rich, creamy honey-tinged sip gave way to Scotch and dark fruit on the swallow along with ginger and hints of clove and allspice on the finish. Moreover, there was something lemony going on in both the sip and the swallow that perhaps could be attributed to the ginger component. Indeed, when the drink was freshly made and cold, it yielded these lemony notes, and as things warmed up over time, the distinctly ginger flavors came forward with reduced contributions from the sloe plum and lemony element.

Sunday, March 25, 2018

will robinson

1 1/4 oz Rittenhouse 100 Rye (1 1/2 oz)
1/2 oz Aperol
1/2 oz Simple Syrup
1/4 oz Lemon Juice (1/2 oz)
1 Egg White

Shake once without ice and once with ice, strain into a rocks glass with ice, top with soda water (1 oz), and garnish with lemon (lemon twist).

After work on Sunday two weeks ago, we had replenished our egg supply so I was able to make a recipe that I had spotted in the 2010 The Cocktail Collective book called the Will Robinson. What I first assumed was a Lost in Space reference was created by bartender Stephen Warner then of Arlington, Virginia, as a Whiskey Silver Fizz of sorts with Aperol and ice in the mix (Fizzes unlike Collins lack ice in the final build). The other possibility on the name was a nod to the Old Pal that Harry McElhone attributed to newspaper writer and barfly William Robertson; while the Old Pal contains whiskey and Campari, the Perfect Pal in the link has Aperol as the bittering agent.
Once prepared, the Will Robinson offered no danger but a lemon and bitter orange bouquet to the nose. Next, a creamy lemon, orange, and malt sip jettisoned into rye spice leading into a dry, lightly bitter orange finish.

a purple unicorn tangoing with a turtle

1 oz Bully Boy "Our Fathers" Gin
1 oz Green Chartreuse
1 oz Luxardo Maraschino Liqueur
1 oz Lime Juice
1 1/2 oz Heavy Cream
1 Egg White
4-5 drops Orange Blossom Water

Shake once without ice and once with ice, strain into a tall glass with 3-4 oz soda water, and garnish with an orange twist.
Two Saturdays ago, one of my old coworkers and his friends stopped by Our Fathers for drinks. For his last round, he requested something strange; I replied by asking "How strange? What do you think this is -- Drink or something? ...Like a 'purple unicorn tango-ing with a turtle' strange?" That gave him pause, and then he answered, "Yes, I want that drink!" I wandered off for a second to think, and what popped into my head was beginning with the Ramos Gin Fizz, taking out the gin, citrus, and sugar syrup, and replacing it with a Last Word. Given that he loved both drinks on their own, he was rather pleased and declared that this lived up to the name.

Saturday, March 24, 2018

call of the wild

1 1/4 oz Rittenhouse Rye
1 1/4 oz Gin Lane 1751 Old Tom Gin
1/2 oz Benedictine
1/2 oz Yellow Chartreuse
2 dash Orange Bitters

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.

For my shift drink two Saturdays ago, I had planned out a mashup of two stirred drinks: the Alaska and the Frisco. The Frisco is the lesser known variation of the Frisco Sour that lacks citrus that I traced back to Boothby's 1934 book, and it seemed like the lemon-containing version that perhaps first appeared in Embury's 1948 book won out. What links the recipes together are two factors: first, the structure of spirit balanced by liqueur (the Alaska does have orange bitters while the Frisco does not (with Angostura, the Frisco becomes a Monte Carlo)), and second, both were sites of American gold rushes. For a name, I dubbed this one after a Jack London book, Call of the Wild, set in the more Northern rush.
The Call of the Wild sought out the nose with lemon, pine, and honey notes. Next, honey, lemon, and malt gently filled the sip, and the swallow was a bit rougher with rye, spice, and minty herbal flavors. Overall, the combination of Yellow Chartreuse and Benedictine paired rather well as they have since the duo was first published in 1895 in George Kappeler's Modern American Drinks with the Widow's Kiss in George Kappeler's Modern American Drinks and a few years later in Edward Spencer's 1903 The Flowing Bowl with the Colleen Bawn.

Friday, March 23, 2018

cowgirl in the sand

1 1/2 oz Four Roses Bourbon
1/2 oz Crème de Peche (Briottet)
1/2 oz Orgeat
3/4 oz Lime Juice

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a mint sprig (spend half lime shell).

Two Fridays ago, I decided make a drink that I had spotted on the OnTheBar app called the Cowgirl in the Sand. The recipe was crafted by Jake Bliven whom I had met at Portland Cocktail Week 2012 when he was an Oregon bartender, and now he is sharing his knowledge abroad at Yiamas Greeka Taverna in Taipei, Taiwan. The Cowgirl in the Sand had the format of an American whiskey Mai Tai akin to the Bluegrass Ma Tai, but it had the elegant pairing of orgeat and peach liqueur that worked well in the Henry Trotter instead of the more standard orgeat and curaçao one. Therefore, I was game to give this "Tiki in the Continental South" a try as my post-work shift libation.
The Cowgirl in the Sand proffered a nutty peach aroma with hints of Bourbon to the nose. Next, a creamy lime sip led into whiskey and nutty flavors on the swallow with a lime and peach finish. While my initial reaction reading the recipe was that lemon might work better here with the Bourbon than lime, the presence of crème de peche and orgeat seemed to smooth things over, and the lime was able to offer up some bitterness that would have been lacking in the lemon version.

Thursday, March 22, 2018

king of birds

1 oz Blended Scotch (Famous Grouse)
1/4 oz Smoky Single Malt (Laphroaig 10 Year)
1 oz Bonal Gentiane-Quinquina
1/2 oz Benedictine
1/4 oz Crème de Cacao (Tempus Fugit)
1 dash Absinthe (12 drops St. George)

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

Two Thursdays ago, a discussion about stirred tequila drinks reminded me of my mezcal-based Ask the Dust, and I thought about the interplay of Byrhh Quinquina and crème de cacao. I also wondered if it would work with another quinquina, namely Bonal, and whether the smoke was necessary. To keep the smoke element, I considered Scotch as a base spirit, especially since Scotch and Bonal have paired well in drinks like the Golden Dog and Sinister Street. Finally, Benedictine seemed like a good way to round out the drink, and for bitters, I returned to the Ask the Dust's absinthe.
For a name, I looked to my cocktail name list and felt that the REM song King of Birds matched the tone of the drink. In the glass, the King of Birds offered up bright lemon oil aromas that countered darker peat smoke ones. Next, malt and Bonal's grape danced on the sip, and the swallow paired Scotch and chocolate flavors that were followed by a bitter herbal finish.

Wednesday, March 21, 2018

lander's punch

1 oz Appleton V/X Rum (Appleton Reserve)
1 oz Tanqueray Malacca or No. 10 Gin (Malacca)
1 oz Noilly Prat Dry Vermouth
1/2 oz Lemon Juice
1/2 oz Demerara Syrup

Shake with ice, strain into a double old fashioned glass filled with ice cubes or a large ice sphere (large cube), and garnish with freshly graded nutmeg and orange peel.

Two Wednesdays ago, I looked to the 2016 The Waldorf-Astoria Bar Book for the evening's libation. In searching for something citrussy, I ended upon the Lander's Punch that had a curious split spirits base of gin and rum. Gin and rum have paired well together in old drinks like the Sirius and new ones like the Astoria, Oregon, and Privateer Rum does make a rum-based gin (or a gin out of cane neutral spirits); however, the combination still struck me as a bit quirky. The recipe stemmed from bartender and book author Frank Caiafa looking at the Lander's recipe of the 1935 The Old Waldorf-Astoria Bar Book with equal parts Jamaican rum, Gordon's Gin, French vermouth, and lemon juice and wondering what he could do with it. Even with making the vermouth a blanc and the rum a slightly sweetened one like Tanqueray Malacca left the Lander's rather tart. Instead, he split the lemon component with syrup to make a better balanced libation that he renamed Lander's Punch.
The Lander's Punch began with an orange and woody spice aroma; the nose was extra orange-y for I interpreted the instructions as freshly grating an orange peel, but it could be parsed as adding an orange twist which would yield something a bit more subtle to the nose. Next, a somewhat sweet white wine and lemon sip gave way to caramel rum transitioning into drier gin and vermouth notes on the swallow that were perhaps made a bit tart on the finish by the citrus.

Tuesday, March 20, 2018

the black prince

2 oz Zacapa 23 Rum
3/4 oz Punt e Mes
1/2 oz Averna
2 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail coupe.
Two Tuesdays ago, I turned to The Death & Co. Cocktail Book for a nightcap. There, in the Manhattan variation section was Phil Ward's 2008 Black Prince that reminded me of the dark rum-laden Palm Viper that I recently had. Once in the glass, the Black Prince shared a molasses and grape bouquet to the nose. Next, grape and caramel mingled on the sip, and rich rum melding into bitter herbal flavors characterized the swallow.

Monday, March 19, 2018

hollow point

1 1/2 oz Bourbon (Old Grand-Dad Bonded)
1/2 oz Cocchi Sweet Vermouth (Maurin)
3/8 oz Apricot Liqueur (Rothman & Winter)
3/8 oz Campari

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.

After the Adonis, I reached for Michael Madrusan's A Spot at the Bar and paused on the Hollow Point. The book provided the history of having a guest describe a drink that he had by listing off the ingredients, and the Everleigh bartenders concocted this in response to his request. I had previously passed over the recipe for it seemed too similar to my Boulevardier-Slope mashup that I called the Intercept, but given different proportions and my use of Punt e Mes and bitters instead of the Hollow Point's sweet vermouth, I figured it was worthy of test spin.
The Hollow Point gave forth a lemon and Bourbon nose that led into a malt and grape-laden sip. Next, the whiskey began the swallow that ended with a pleasantly bitter apricot-orange combination.

Sunday, March 18, 2018

adonis

1/2 Sherry (1 1/2 oz Lustau Amontillado)
1/2 Sweet Vermouth (1 1/2 oz Maurin)
2 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass; I added an orange twist.

Two Mondays ago, I began with the classic aperitif the Adonis which I have had before, but I realized that I had never written up here. The discovery of the drink's absence from the blog came when I made the Tiki-inspired riff of the Adonis, the USS Wondrich, during January's "Tiki the Snow Away" theme on Instagram. Difford's Guide cited 1887 as the date when the drink name was first mentioned in print, and that it was named after the play that opened at Hooley's Opera House in Chicago in 1884 before moving to New York City's Bijou Theater the following year. Given the New York roots, I opted for the 1935 The Old Waldorf-Astoria Bar Book recipe over the earlier 1930 Savoy Cocktail Book one; the Savoy's recipe was very similar save for a 2:1 ratio of dry sherry to sweet vermouth and only a single dash of orange bitters. Moreover, the 1935 book also provided the history of "Named in honor of a theatrical offering which first made Henry E. Dixey and Fanny Ward famous."
The Adonis offered up an orange oil aroma that brightened up the grape notes. Next, the semi-dry grape sip gave way to nutty and dry spice-colored swallow with an orange finish. While the cocktail had no surprising moments, it was still a pleasure to drink.

Saturday, March 17, 2018

lonnie desoto

1 1/2 oz Blanco Tequila (Cimarron)
3/4 oz Campari
1/2 oz Coffee Liqueur (Kahlua)
1/2 oz Bonal Gentiane-Quinquina
1 dash Aromatic Bitters (Jerry Thomas Decanter)
1 dash Mole Bitters (Bittermens)

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist).

On Sunday two weeks ago, I decided to seek out a Bonal drink and searched the BarNotes app. There, I stopped upon New York City bartender Rafa Garcia Febles' 2013 Lonnie DeSoto as his riff on the Nolita (standing for the Manhattan neighborhood North of Little Italy). The Nolita was crafted in 2012 by Christian Siglin in San Diego as a Negroni riff with the sweet vermouth portion split into sweet vermouth and coffee liqueur, and unlike the classic Negroni, this one had a dash of bitters an a lemon twist. Rafa took the drink in a Mexican direction by utilizing tequila as a spirit instead of gin and adding molé bitters; moreover, he swapped the Bonal for sweet vermouth which reminded me of Canon's Coraje that paired Bonal with coffee liqueur. To keep the Mexican theme, I opted for Kahlua as my coffee element here. As a name, he dubbed this one after Yolanda "Lonnie" DeSoto in the Gone Home video game whose family emigrated from Mexico.
The Lonnie DeSoto greeted the nose with a lemon and dark orange bouquet. Next, grape with hints of coffee roast on the sip led into tequila, orange, and coffee flavors on the swallow with a chocolate and spice finish.
Nolita
• 1 oz Dry Gin
• 1 oz Campari
• 1/2 oz Cafe Lolita Coffee Liqueur
• 1/2 oz Sweet Vermouth
• 1 dash Aromatic Bitters
Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist. Via KindredCocktails.

Friday, March 16, 2018

chandler

1/2 Brandy (1 3/4 oz Copper & Kings Blue Sky Mining)
1/4 Maraschino (1/4 oz Luxardo)
2 dash Italian Vermouth (3/4 oz Punt e Mes)
1 dash Cointreau (1/4 oz)

Stir with ice and strain into a cocktail glass; I added an orange twist.
Two Fridays ago, I sought out a nightcap in Pioneers of Mixing at Elite Bars: 1903-1933 and found the Chandler. I ended up interpreting the call for Italian vermouth as Punt e Mes to give some bitter depth to the drink, and I reshaped the proportions to be akin to a Brandy Brookyln of sorts. Once prepared, the Chandler offered up bright orange oils over brandy and nutty cherry aromas. Next, a grape-driven sip stepped aside to a brandy, nutty, and bitter orange swallow. Overall, the combination reminded me of a Brandy Red Hook or perhaps even a Hoskins Cocktail.

Thursday, March 15, 2018

bookbinder

1 1/2 oz Jefferson's Rye (Old Overholt)
1 oz Campari
3/4 oz Cynar
1/4 oz Benedictine

Stir with ice and strain into a cocktail glass.
While seeking a nightcap two Thursdays ago, I found myself on the BarNotes app searching for Cynar drinks. The one that called out to me was perhaps a 1794 riff called the Bookbinder by Trey Hughes then of Portland, Maine's Blue Spoon and now of Portland Hunt & Alpine Club. Here, the vermouth aspect was swapped for a split of Cynar and Benedictine, and the whiskey-Cynar-Campari combination reminded me of the Bitter Nail and the Barefoot in the Dark. Once mixed, the Bookbinder proffered a rye aroma along with Cynar's funky herbal notes. Next, malt, caramel, and orange came through on the sip, and the swallow shared rye and minty-bitter flavors. Overall, I was surprised at how subdued the Campari was in this drink for I expected it to be rather bitter orange driven akin to a Boulevardier.

Wednesday, March 14, 2018

st. charles punch v2.0

2 oz Cognac (Courvoisier VS)
1 oz Lemon Juice
1/2 oz Orgeat
1/4 oz Curaçao (Copper & Kings Distillaré)

Shake with ice, strain into a Collins glass filled with crushed ice, and float 1/4 oz port (Sandeman Tawny). Note: my port float cascaded down with only a small amount remaining at the top.

Two Wednesdays ago, I reached for Sarah Baird's New Orleans Cocktails, and I came across a modern remake of the St. Charles Punch. The original appeared in Stanley Arthur Clisby's 1937 Famous New Orleans' Drinks & How to Mix'Em as a split spirits port and brandy Sidecar of sorts created at the St. Charles Hotel. This modern remake was crafted by Steven Yamada while at the Ace Hotel circa 2016. I first met Steven on opposite sides of the bar at Beachbum Berry's Latitude 29 in 2015, and then he became my cabin counselor a few months later at Camp Runamok where he crafted the Cynar Colada as our house libation. His riff here decreased the port to a short float (although given the density of port, it beautifully cascaded down through the crushed ice) and added orgeat to add nuttiness and warmth and an almost tropical feel; moreover, it made the punch below the float feel like a Sidecar crossed with a Japanese Cocktail.
In the glass, the St. Charles Punch v2.0 gave forth a rather Cognac-driven aroma with hints of orange and port on the nose. Next, a creamy lemon and orange sip stepped aside to a Cognac, nutty, and grape swallow with an apple-like finish.

Tuesday, March 13, 2018

educated lady

1 1/2 oz Plymouth Gin (Beefeater)
3/4 oz Cynar
3/4 oz Lemon Juice
1/2 oz Cointreau
1 bsp Absinthe (Kübler)
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a few drops of Angostura Bitters.

Two Tuesdays ago, I spied an interesting egg white drink on the BarNotes app called the Educated lady that was described as a "churched-up White Lady" by creator Jared Almeria of Tulsa, Oklahoma. Added to the classic was Cynar and a dash of absinthe, and the presence of the former ingredient reminded me of the egg-free Giuseppe's Lady. After having tinkered with the classic formula recently with the Silver Lady and usually down for a Cynar drink, I gave this one a go.
The Educated Lady welcomed the nose with orange, anise, and clove notes. Next, a creamy lemon and orange sip led into a gin and bitter-herbal orange swallow with an anise and lemon finish. Overall, the Cynar amaro helped to take things in a more earthy direction, and the absinthe added some welcomed spice to the mix.

Monday, March 12, 2018

dixie

2/3 Gin (1 1/2 oz Beefeater)
2 dash Bacardi (1/2 oz Don Q Añejo Rum)
1 dash Sweet Vermouth (1/2 oz Maurin)
1 dash Jamaican Rum (1/4 oz Smith & Cross)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Two Mondays ago, my thirst led me to Pioneers of Mixing at Elite Bars: 1903-1933 in search of a quirky century old libation. There, I landed on the Dixie, but instead of the Bourbon or moonshine-laden number that the name conjures, surprisingly it was located in the gin section. Like the vintage Sirius and B.V.D. cocktails and the modern Astoria, Oregon, the Dixie was a gin-rum Martini riff of sorts. Once prepared, the Dixie greeted the nose with pine mingling with Jamaican funk aromas. Next, a dry grape sip led into juniper, rum funk, and bitter orange on the swallow that overall had a rather tropical feel.

Sunday, March 11, 2018

gin gin carre!

1 oz Dry Gin (Nautical)
1 oz Genever (Bols)
1 oz Sloe Gin (Plymouth)
1/4 oz Benedictine
2 dash Peychaud's Bitters
2 dash Angostura Bitters

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

For my shift drink two Sunday nights ago at Our Fathers in Allston, MA, I plotted out a three gin riff on the Vieux Carré with dry gin, sloe gin, and Genever akin to Martin Cate's The Modern Prometheus. Here, the sloe gin was subbing in for the 1930s classic's sweet vermouth. For a name, I was inspired by the old cheer "Hip hip hooray!" as well as the drink Sip Sip Hooray! to call this one the Gin Gin Carré!
The garnish's orange oil joined and complemented the drink's predominant aroma of Genever's malt. Next, the malt continued on into the dry sip where it mingled with the sloe gin's berry notes, and the swallow presented juniper and bitter-herbal orchard fruit flavors.

Saturday, March 10, 2018

thug passion

1 1/2 oz Cognac (Courvoisier VS)
1 1/2 oz Pineapple Juice
1/2 oz Combier Orange Liqueur (Cointreau)

Shake with ice, strain into a cocktail coupe, top with Prosecco (1 1/2 oz Willm Blanc de Blancs), and garnish with 3 dash Angostura (styled with a toothpick pulled through the bitters).

After work two Saturdays ago, I reached for the Brooklyn Bartender for my evening's nightcap. There, I selected the Thug Passion by Tom Dixon at Roberta's that was his tribute to the 1996 Tupac song of that name. The lyrics defined the original sparkling drink as, "Aight, new drink / One part Alizé, one part Cristal / Thug Passion, baby." Here, the Cristal Champagne was swapped for a more affordable bubbly wine, and the fruit-flavored Cognac-based liqueur (although some varieties are vodka based) was changed to Cognac, pineapple juice, and orange liqueur. Indeed, I was drawn in for the combination of pineapple and orange liqueur reminded me of the Hawaiian Room and mid-century other recipes.
The Thug Passion gave forth a pineapple, orange, and cinnamon bouquet to the nose that led into creamy, carbonated wine notes on the sip. Finally, Cognac was joined by orange and pineapple fruit flavors on the swallow.

Friday, March 9, 2018

gustin gang

3/4 oz Dry Gin (Hardshore)
3/4 oz Sloe Gin (Glendalough)
1 oz Punt e Mes
1/2 oz Cynar
2 dash Peychaud's Bitters

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

For my shift drink at Our Fathers two Fridays ago, I decided to riff on the 1919 Cocktail utilizing dry and sloe gin as the two spirits. While I kept the Punt e Mes intact, I switched from molé to Peychaud's Bitters due to their working well with sloe's fruit notes. Moreover, I swapped the original's Benedictine for Cynar to pair with the sloe gin akin to Phil Ward's Lipspin especially considering my decent results in the Perverted by Language. For a name, I was looking for a year to attach to the drink and began thinking about 1662, the year that the original bridge on my route to work was built. However, that had little to do with the drink, so I thought about what else was happening around 1919 -- namely, gangs were gearing up for Prohibition. One famous Boston gang to work bootlegging into their operations was the Gustin Gang. The Gustin Gang was formed in the mid-1910s and by the 1920s began to dominate Boston's underworld. During Prohibition, they purchased rum-running boats that brought booze from international waters into South Boston where they supplied their South Boston speakeasy, the Sportlight, as well as other local establishments.
The Gustin Gang cocktail shared a lemon and berry nose. Next, the berry continued on into the sip where it mingled with hints of grape and caramel, and then the swallow proffered bitter, floral, and pine flavors.

Thursday, March 8, 2018

the zemurray

2 oz Bourbon (Four Roses)
1/4 oz Banana Liqueur (Giffard Banane du Bresil)
1/4 oz Palo Cortado Sherry (Lustau Oloroso)
2 dash Peychaud's Bitters
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a Luxardo cherry.
Two Thursdays ago, I reached for Sarah Baird's New Orleans Cocktails book for the evening's nightcap. There, I spotted the Zemurray by Vince Lund then of French 75 that he named after "Sam the Banana Man" Zemurray, the long time king of the New Orleans banana business. Sam entered into the trade back in 1895 where he bought already ripe bananas arriving in New Orleans that could not be delivered further to market before they rotted. Sam found homes for these fruits at local groceries, and with that entrepreneurship, he amassed a fortune that allowed him to expand his business nationwide. Cocktailwise, the Zemurray shared a Bourbon bouquet with a hint of dark fruit and anise spice on the nose. Next, malt and a touch of grape on the sip peeled off into Bourbon, nutty, and banana flavors on the swallow with a clove and anise finish.

Wednesday, March 7, 2018

blackthorn martinez

50 mL Gin (1 1/2 oz Beefeater)
20 mL Sloe Gin (3/4 oz Atxa Patxaran)
25 mL Sweet Vermouth (3/4 oz Maurin)
5 mL Maraschino (1/4 oz Luxardo)
2 dash Angostura Bitters
2 dash Orange Bitters (Regan's)

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

Two Wednesdays ago, I decided to make a recipe that I had spotted earlier in the week created by my Instagram friend Matthias Soberon who runs the blog ServedBySoberon. His drink was a sloe gin riff on the Martinez called the Blackthorn Martinez. Since sloe plums are also called blackthorns especially in England and Europe, this name made sense for the insertion of sloe liqueur in the mix; however, there are many cocktails out there called the Blackthorn that strangely lack this ingredient.
In the glass, the Blackthorn Martinez gave forth an orange oil over berry and grape aromas on the nose. Next, a rich grape and red fruit-laden sip gave way to gin, nutty, and tart plum flavors with a clove finish. Indeed, the sloe liqueur worked rather well with the sweet vermouth and Maraschino here to balance the gin.

Tuesday, March 6, 2018

the departed

1 oz El Dorado 12 Year Rum
1 oz Campari
3/4 oz Averna
1/2 oz Mezcal (Sombra)
1 dash Peychaud's Bitters

Stir with ice, strain into a rocks glass filled with ice, and garnish with an orange twist.
Two Tuesdays ago, Imbibe Magazine's blog posted a supplementary recipe to their March/April 2018 issue, and that drink was The Departed by Toronto bartender Sandy de Almeida. Its amari with a hint of mezcal at the end reminded me of a few cocktails including the Devil's Soul (with a smoky Scotch drink of similar format and name being the Devil's Backbone), so I was definitely curious. Once prepared, The Departed provided an orange and caramel nose. Next, the caramel from the rum and Averna continued on into the sip, and the swallow shared rum and bitter orange flavors that transitioned into smoke notes. Over time, the mezcal became more apparent with hints of smoke on the nose and agave flavors on the swallow.