Wednesday, February 26, 2020

laughing soup

1/2 jigger Gin (1 1/2oz Beefeater)
1/4 jigger French Vermouth (3/4 oz Noilly Prat)
2 spoon Sweet & Sour (1/2 oz Lemon Juice + 1/2 oz Simple Syrup)

Shake with ice and strain into a cocktail glass; I added a lemon twist.
For a drink two Wednesday nights ago, I turned to Bill Boothby's 1934 World Drinks and How to Mix Them and spotted the Laughing Soup. While I was intrigued by the concept of dry (or perhaps blanc) vermouth in a Gin Sour, the name lured me in for it reminded me of giggle water -- another late 1920s euphemism for an illicit cocktail. Here, the Laughing Soup toyed the nose with lemon and herbal aromas. Next, lemon and dry white wine on the sip chuckled into gin and herbal flavors on the swallow with a lemon finish.

Tuesday, February 25, 2020

schrage muzik

1 oz Rhum Agricole Blanc (Rhum Clement Premiere Canne)
1/2 oz Mezcal (Fidencio)
1/2 oz Swedish Punsch (*)
1/2 oz Benedictine
1/2 oz Campari (*)
1 dash Angostura Bitters

Build in a rocks glass without ice. Stir to mix, garnish with an orange twist, and serve at room temperature. Perfect of flask filling as well.
(*) This was originally created with 3/4 oz Swedish Punsch and 1/4 oz Campari which was tasty but I felt that the Campari needed to come forward more.

My Facebook memories reminded me that in 2013 I created a room temperature drink called the Madame Mustache for the Whiskey Amari series night I did with Katie Emmerson. The event organizer, bartender Matt Schrage, requested a Scaffa (a room temperature drink with bitters but no dilution) for his birthday which fell on our date. Since Matt was a fan of rhum agricole, I ended up utilizing that as a base. Now seven years later, I decided to pay tribute to Matt again on his birthday with a variation on that concept although sans opportunity to serve him one. For a name, I figured that this one might hit you like a WWII armament, and I dubbed it the Schrage Muzik.
The Schrage Muzik began with orange oil, grassy funk, and hints of smoke on the nose. Next, a rich caramel sip shot into a grassy, herbaceous, and orange-apricot swallow with smoke, tea tannin, and spice elements on the finish.

Monday, February 24, 2020

music that stay on for extra days

3/4 oz Suze Gentian Liqueur
3/4 oz Campari
3/4 oz Jagermeister
3/4 oz Cinnamon Falernum (3/8 oz each cinnamon syrup and Velvet Falernum)
1 oz Grapefruit Juice
3/4 oz Lime Juice
1 dash Absinthe (20 drops St. George)
1 dash Angostura Bitters

Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint bouquet, cinnamon stick, grapefruit twist, and an orchid (grapefruit twist and a cinnamon stick).
Two Mondays ago, I turned to a Tiki drink that I had spotted in Punch Drinks called the Music that Stays on For Extra Days. The recipe was created by Paul McGee of Lost Lake in Chicago as a lower proof Zombie riff using various amaro and herbal liqueurs in place of the rums. The ingredients minus the cordials reminded me of a Jet Pilot before reading that it was inspired by the Zombie though (perhaps it was the lack of grenadine). Once prepared, the Music that Stays on For Extra Days played into grapefruit and cinnamon aromas. Next, caramel, grapefruit, and lime mingled on the sip, and the swallow continued with earthy gentian, ginger, and bitter orange flavors with a cinnamon and anise finish.

Sunday, February 23, 2020

the war on christmas

1/4 oz JM Creole Shrubb (Pierre Ferrand Dry Curaçao)
1/4 oz Amaro Ramazzotti
1/2 oz Rainwater Madeira (Blandy's 5 Year Verdelho)
3/4 oz Cardamaro
1 1/4 oz Brennivin Aquavit (Aalborg)

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist and sage leaf (omit the sage).
Two Sundays ago, I decided to make a recipe that Paul MacDonald posted on his Instagram called The War on Christmas. The recipe is part of his Fibonacci series (each measure is the sum of the previous two) that he has delved into at Philadelphia's Friday Saturday Sunday restaurant over the last few years, and this one has a bit of a Martinez feel to it. The War on Christmas met the nose with an orange, caraway, savory, and grape bouquet. Next, grape, caramel, and orange notes on the sip added up to herbal cola and orange flavors on the swallow with a caraway finish.

Saturday, February 22, 2020

gun metal blue

1 1/2 oz Mezcal (Fidencio)
1/2 oz Blue Curaçao (1/2 oz Cointreau + 1 drop Blue Food Coloring)
1/4 oz Peach Liqueur (Mathilde)
3/4 oz Lime Juice
1/4 oz Bitter Cinnamon Syrup (*) (1/4 oz Cinnamon Syrup + 1/8 oz Suze)

Shake with ice, strain into a cocktail coupe, and float an orange coin twist skin-side down. Gently fill the coin with a few drops of overproof rum (Don Q 151) and ignite.
(*) Supercall provided the recipe of 4 cinnamon sticks, 2 oz gentian root, 4 cups sugar, and 2 cups water. Break up cinnamon sticks and heat in a pot until they become aromatic. Add the rest of the ingredients, heat until the sugar has dissolved at a low simmer, and let cool.

Two Saturdays ago, I was perusing Amanda Schuster's New York Cocktails and I spotted the Gun Metal Blue. According to Difford's Guide, the drink was created in 2015 by Mike Shain and Nicholas Bennett at Porchlight in New York City, and Supercall attributed their inspiration to a trip to New Orleans where the bright green Hand Grenade that is drank up and down Bourbon Street caught their attention. Since the actual Hand Grenade recipe is proprietary (and probably rather artificial these days like Pat O'Brien's Hurricane), they delved into the flavors and picked out peach and citrus notes. The rest morphed into a Mezcal Margarita of sorts.
The Gun Metal Blue met the nose with peach and orange notes along with a hint of smoke. Next, lime, orange, and orchard fruit on the sip spread into smoky mezcal and peach flavors on the swallow with a cinnamon finish.

Friday, February 21, 2020

mayan mountain mystic

1 oz Mezcal (Fidencio)
1 oz Fino Sherry (Lustau)
3/4 oz Byrrh Quinquina
1/4 oz Benedictine
2 dash Angostura Bitters

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.
Two Fridays ago, I had been thinking about Paul McGee's Rum River Mystic, and I decided to riff on that for the evening's libation. Instead of rum and rye, I utilized the mezcal and Fino sherry pairing that worked well in the Smoke in Mirrors and Texas Cakewalk. Trying to keep the alliteration and location themes going, I dubbed this one the Mayan Mountain Mystic. Once prepared, it conjured up an orange oil, smoke, and red fruit aroma. Next, white grape and cherry notes on the sip led into smoky, vegetal, cherry, chocolate, clove, and allspice flavors on the swallow.

Thursday, February 20, 2020

far east cocktail

1 1/2 oz Dark Jamaican Rum (2 oz Coruba)
1 tsp Curaçao (3/8 oz Pierre Ferrand Dry)
3 dash Grenadine (1/8 oz)
1 dash Angostura Bitters (2 dash)

Stir with ice, strain into a cocktail glass, and garnish with a cherry (orange twist).

For a nightcap two Thursdays ago, I turned to Trader Vic's 1974 Rum Cookery & Drinkery for ideas. The Far East Cocktail intrigued me for the name reminded me of the East India Cocktail as well as the Chinese Cocktail in both name and form. Here, the drink was a rum Old Fashioned served up with the grenadine-curaçao combination that Vic utilized frequently such as in his PB2Y2, Pondo Punch, and later Zombie recipes.
The Far East Cocktail met the nose with an orange, caramel, and molasses bouquet. Next, the caramel and orange notes continued into the sip, and the swallow offered funky rum, berry, and clove flavors.

Wednesday, February 19, 2020

boothby's special martini

2/3 jigger Gin (2 1/4 oz Alchemy)
1/6 jigger Italian Vermouth (3/4 oz Martini Grand Lusso)
1 dash Absinthe (12 drop St. George)
1 spoon Orange Blossom Water (3 drop)
2 drop Bitters (1 dash Jerry Thomas Decanter)

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

Two Wednesdays ago, I picked up Bill Boothby's 1934 World Drinks and How to Mix Them and came across the section with eleven Martini recipes. One that stood out was the Special Martini that opted for Italian vermouth instead of French and accented by absinthe, orange blossom water, and a hint of bitters. When I dubbed it Boothby's Special Martini, I thought about The Boothby -- the name given to Boothby's special Manhattan where he upsold a Champagne float if he thought he could part a few extra coins from the guest.
The Special Martini greeted the senses with a complex lemon oil, pine, grape, floral, anise, and spice nose. Next, a grape sip transformed into an elegant juniper, chocolate, clove, cinnamon, and anise swallow.

Tuesday, February 18, 2020

earl grey angel

2 oz Angel's Envy Bourbon
1/2 oz Lustau Amontillado Sherry
1/2 oz Averna
1/4 oz Cinnamon Syrup
1 dash 18.21 Earl Grey Bitters (*)

Build in double old fashioned glass, add ice, and stir. Garnish with a spritz of 18.21 Earl Grey Bitters.
(*) Perhaps a strong two hour Earl Grey tea infusion in Angostura (or other aromatic) Bitters would work in a pinch. Or a short infusion into vodka or grain neutral spirits and later blending it 50:50 with Angostura Bitters. The 2 hour time point was taken from Audrey Saunder's Earl Grey MarTEAni recipe.
Two Tuesdays ago, I headed down to Backbar in Somerville and was lured in by their drink of the week, the Earl Grey Angel, that sounded like a delightful Black Manhattan riff. The name reflected the key aromatic accent that also entered into the swallow: 18.21 Earl Grey Bitters. If these are unavailable in your market, a short but strong infusion of said tea leaves into Angostura Bitters would work in a pinch to get those great bergamot citrus notes along with the tea black accents. In the glass, the Earl Grey Angel proffered bergamot aromas along with dark and nutty notes to the nose. Next, a grape and caramel sip descended into Bourbon, nutty, and herbal flavors on the swallow with a pleasing cinnamon and tea tannin finish.

Monday, February 17, 2020

berry dangerous fix

1 1/2 oz Krogstad Aquavit
3/4 oz Lemon Juice
3/4 oz Cane Syrup 2:1 (1 oz 1:1)
1/4 oz Campari
4 drop Orange Blossom Water
1 Strawberry

Muddle the strawberry, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass, fill with crushed ice, and garnish with a fresh strawberry.
Two Mondays ago, Andrea had bought a carton of strawberries and requested a cocktail to use them. I remembered spotting a recipe or two fitting that bill in The NoMad Cocktail Book, and I selected the Berry Dangerous Fix from that tome. That Fix was created by Jane Danger, and it utilized the strawberry-Campari duo that worked great in the Louanalao, Royale Cup #4, and other drinks. Once prepared, the Berry Dangerous Fix welcomed the senses with strawberry, caraway, and star anise aromas. Next, a lemon and berry sip slipped into a caraway, star anise, and bitter strawberry swallow.

Sunday, February 16, 2020

bali hai bastard

1 1/2 oz Pineapple Rum (Plantation)
3/4 oz Rittenhouse Rye Whiskey
1/4 oz Mezcal (Fidencio)
1 1/2 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Passion Fruit Puree (3/4 oz Passion Fruit Syrup)
1/2 oz Demerara Syrup (omit -- combined with the puree)

Whip shake with crushed ice, pour into a double old fashioned glass (Tiki mug), and fill with crushed ice. Garnish with 2 pineapple leaves and a pineapple wedge (pink elephant swizzle).
Two Sundays ago, I was in a tropical mood, so I reached for Matt Pietrek and Carrie Smith's Minimalist Tiki book and found the Bali Hai Bastard. That recipe was crafted by Marie King who manages the two Tonga Hut bars in California. Once prepared, the Bali Hai Bastard donated pineapple and passion fruit aromas to make a rather exotic bouquet. Next, the lime and pineapple notes on the sip led into rum, rye spice and dryness, pineapple, and passion fruit flavors on the swallow with hints of smoke on the finish from the mezcal.

Saturday, February 15, 2020

the kid with the replaceable head

1 3/4 oz Genever (Bols)
1/2 oz Cardamaro
1/2 oz Punt e Mes
1/4 oz Maraschino Liqueur (Luxardo)
2 dash Absinthe (1/2 bsp (1/16th oz) Butterfly)

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

Two Saturdays ago, I spotted the bottle of Cardamaro on the shelf at home, and I was inspired to create this Genever Manhattan riff based off of what would work well with that amaro. I went with Genever after having good success pairing it with Cardamaro in the Wooden Shoe; I was first exposed to that combination in 2012 at Portland Cocktail Week with the Deck Hand and the Walking Spanish. Cardamaro worked well with Punt e Mes in Father's Advice and other drinks, and the Maraschino and absinthe might have derived from my love of the Improved Gin Cocktail. For a name, I dubbed this one after a Richard Hell and the Voidoids song after thinking about how I was swapping around ingredients.
The Kid with the Replaceable Head proffered a lemon, malt, and anise bouquet to the nose. Next, grape and malt mingled on the sip, and the swallow changed gears with Genever notes melding into nutty cherry on the swallow with an anise-spice finish.

Friday, February 14, 2020

dear jane

1 oz Gin (Damrak)
1 oz Campari
3/4 oz Sweet Vermouth (Martini Grand Lusso)
1/4 oz Elderflower Liqueur (St. Elder)

Stir with ice, strain into a single old fashioned glass, and garnish with a lemon twist.

Two Fridays ago, I had spotted a drink on Instagram called the Dear Jane created by Zachary Gelnaw-Rubin in 2015 at Attaboy in New York City. That led me to find the recipe on The Educated Barfly blog which provided little information on how they came about the cocktail spec or on the back story of the drink. The drink could be named after the 2014 song by the Madden Brothers which begins with the line "I met you down on the Lower East Side" which is the neighborhood that Attaboy resides. Regardless, Campari and elderflower liqueur have paired well in drinks like the Sweet Valley High and the Cell #34 so I was game to give this Negroni riff a try.
The Dear Jane welcomed the senses with lemon oil, floral, and bitter orange aromas. Next, a grape-driven sip gave way to gin's juniper and other botanicals along with Campari softened by elderflower flavors on the swallow with a grapefruit finish.

Thursday, February 13, 2020

pina koala

1 1/2 oz Bacardi Añejo Cuartro Rum
1 oz Pineapple Juice
1/2 oz Coconut Cream (*)
1/2 oz Lime Juice
1 dash Angostura Bitters

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with a pineapple leaf.
(*) The Backbar house recipe is two parts Coco Lopez coconut cream to one part coconut milk and based off of Martin Cate's recipe at Smuggler's Cove.
Two weeks ago, Moe Isaza wrote to inform me that Bacardi was setting up a charity drink called the Piña Koala to raise money for the Australian Red Cross in the wake of the fires there. When I learned that Backbar already had the drink on the menu, I set off to give it a try and utilize the hashtag #pinakoala on Instagram. While Backbar did their own spin on it to match their house Piña Colada recipe, the original was crafted by Barney Toy at the Clipper Bar. That recipe is as follows:
Piña Koala
• 1 1/2 oz Bacardi Carta Blanca or Añejo Cuatro Rum
• 1 oz Pineapple Cordial (**)
• 1/2 oz Coconut Syrup (***)
Build in a Highball glass, fill with ice, top with soda, and garnish with a pineapple wedge. Pineapple juice and coconut soda will work here as well.
(**) Pineapple cordial is 500 mL strained pineapple juice, 100 g white sugar, 5 g citric acid, and 2.5 g malic acid.
(***) Coconut syrup is 3 parts coconut water, 1 part white sugar.
Once prepared the Backbar way, the Piña Koala climbed to the nose with coconut and pineapple aromas. Next, citrus and pineapple on the sip led into rum, coconut, pineapple, and spice flavors on the swallow.

Tuesday, February 11, 2020

sparkling boulevardier

1 oz Angel's Envy Bourbon
1 oz Campari
1 oz Sweet Vermouth

Build in a rocks glass, add ice, and stir. Top with 1 oz Cava and garnish with an orange twist.
Two weeks ago, I traveled down to Louisville as part of my Angel's Envy Whiskey Guardian training. After spending the day at the distillery, we headed over to the Logan Street Market for a class on photography. As a welcome drink, bartender and Whiskey Guardian Ryan Day from Indiana served us Sparkling Boulevardiers that coincided with the Bourbon & Bubbles campaign. While I have had Negronis lightened by soda water (read about the addition of soda water to amaro and vermouth drinks in my notes on the Americano talk given by Eric Seed and David Wondrich), I have not had any Boulevardiers that took that route much less a sparkling wine one. The end result was rather delightful to drink assuming that you're a fan of whiskey and bitter orange notes.

Sunday, February 9, 2020

pink puff

1/2 Whisky (2 oz Cutty Sark Prohibition)
1/2 Apricotine (1/2 oz Combier Apricot)
3 tsp Lemon Juice (1/2 oz)
1 Egg White

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

As a way to reward myself for packing for my trip to Kentucky, I treated myself to an egg white Sour from the 1937 Café Royal Cocktail Book. That recipe was the Pink Puff with whisky and apricot notes; I knew that my version was not going to be pink, but perhaps with the Apricotine  (the brand name for the Garnier apricot liqueur) that was called for might generate something other than beige-orange I expected with mine. Vintage bottles of Apricotine look rather garnet red but that could be from decades of oxidation or it could be the answer to the drink's name. Regardless, apricot and Scotch are a delightful pairing, so I was game to give it a go.
The Pink Puff despite appearing like an Orange Puff was an attractive drink that proffered apricot melding into peat smoke and malt aromas. Next, creamy lemon and orchard fruit on the sip flowed into Scotch and apricot flavors on the swallow.

Saturday, February 8, 2020

the lighter side

2 oz Bourbon (Four Roses)
1/2 oz Aperol
1/4 oz Peach Liqueur (Mathilde)
4 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
For the cocktail hour two Saturdays ago, I selected the Canon Cocktail Book to see if there was a passed-over recipe to make. The one that called out to me was the Lighter Side by Dustin Harstaad as a Bourbon Old Fashioned riff that reminded me a little of the Fancy Free. Once prepared, the Lighter Side met the senses with a lemon, orange, and peach nose. Next, malt and orchard fruit notes on the sip floated into Bourbon, peach, allspice, and clove flavors on the swallow.

Friday, February 7, 2020

birdman

2 oz Irish Whiskey (Teeling Small Batch)
3/4 oz Lime Juice
3/4 oz Grapefruit Juice
1/2 oz Falernum (Velvet)
1/2 oz Honey Syrup
2 dash Angostura Bitters

Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. Garnish with a mint sprig (paper umbrella).
Two Fridays ago, I spotted a drink on Bartender at Large's Instagram for Erick Castro's Birdman as a riff on Don the Beachcomber's Q.B. Cooler. With Irish whiskey as the base spirit, it made for a great hat trick of Irish Tiki for January's Tiki the Snow Away along with the Death in the North Atlantic and the Irish Magic. The Birdman began with a citrus, honey, and clove aroma since I lacked a mint sprig as garnish. Next, lime, grapefruit, and honey mingled on the sip, and the swallow flew in with whiskey, honey, ginger, and clove flavors.

Thursday, February 6, 2020

irish magic

2 oz Irish Whiskey (Teeling Small Batch)
1 oz Lime Juice
3/4 oz Coffee Liqueur (Kahlua)
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup
1/4 oz Allspice Dram (Hamilton's)

Whip shake with crushed ice, pour into a Tiki mug, and fill with crushed ice. I garnished with freshly grated nutmeg and coffee bean.

The other recipe that I had spotted in my wrap-up post for Mixology Monday's Irish Wake was the Irish Magic. Like the Death in the North Atlantic, this was another Irish whiskey Tiki drink; here, it was a riff on the Mai-Kai's Black Magic that created by Mike Basista on his DrinksBurgh site.
The Irish Magic conjured up coffee, woody spice, and allspice aromas to the nose. Next, lime, grapefruit, and coffee roast on the sip transformed into Irish whiskey, allspice, and cinnamon flavors on the swallow.

Wednesday, February 5, 2020

north garden

1 1/2 oz Laird's Bonded Apple Brandy
3/4 oz Bourbon (Old Grand-Dad Bonded)
1/4 oz Peated Scotch (Laphroaig 10 Year)
1 tsp 2:1 Demerara Syrup (1/4 oz 1:1)
2 dash Angostura Bitters

Stir with ice and strain into a double old fashioned glass with ice.
Two Wednesdays ago, I delved into Amanda Schuster's New York Cocktails and spotted the North Garden created at Death & Co. in 2011. The recipe followed Death & Co.'s tendency to make three spirit Old Fashioned riffs like the Highwayman and Four in Hand, and I was definitely seeking a drink of that nature. Once prepared, the North Garden donated a peat smoke and apple bouquet to the nose. Next, a rich pear-like sip led into apple, Bourbon, peat smoke, clove, and allspice flavors on the swallow.

Tuesday, February 4, 2020

bittersweet symphony

1 1/2 oz London Dry Gin (Beefeater)
3/4 oz Punt e Mes
3/4 oz Aperol

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Two Tuesdays ago, I reached for Gary Regan's The Negroni after having success finding unmade interesting recipes with the Negroni Futurista a few weeks prior. There, I was lured in by Jeffrey Morgenthaler's Bittersweet Symphony that he created at Clyde Common in Portland, Oregon. The combination of gin, Punt e Mes, and Aperol reminded me of a hybrid of the two riffs on the No. 9 Park Flight of Heraldry -- namely the Contessa with its Aperol and the Patrician with its Punt e Mes. Once stirred and strained, the Bittersweet Symphony greeted the senses with a lemon and orange aroma. Next, grape and orange notes mingled on the sip, and the swallow gave forth pine, bitter herbal, and citrus peel flavors.

Monday, February 3, 2020

run through the jungle

1 1/2 oz Appleton Estate Signature Rum
3/4 oz Averna
1/4 oz Aperol
1 1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup

Shake with ice and strain into a double old fashioned with a large ice cube (single old fashioned with two ice cubes).
Two weeks ago, I returned to the article on Jungle Bird riffs in the current issue of Imbibe Magazine after having made the Second Surfin' Bird. There, I opted for the Run Through the Jungle created by Jeff Baumann at the Great Northern in Burlington, Vermont; with its Averna component, the recipe reminded me of the Paul of the Jungle on the inaugural menu at Latitude 29. Here, the Run through the Jungle crafted a nose of rum, lime, and darker notes from perhaps the Averna. Next, lime and caramel on the sip slid into rum, pineapple, and orange-herbal flavors on the swallow.

Sunday, February 2, 2020

mayor joe

1 1/2 oz Pig's Nose Scotch
1/2 oz Zucca Amaro
1/2 oz Honey Syrup (1:1)
1/2 oz Lemon Juice
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Shake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.
As part of menu development at La Brasa, I was inspired by the honey-rabarbaro combination that worked so well in the Shipwrecked. Our bar's blended Scotch sadly gets neglected save for except at weddings, and I thus recalled how well rabarbaros like Zucca pair with Scotch such as in the Caustic Negroni. The rest fell into place as I used lemon juice to cut the sweetness, and Angostura and Peychaud's Bitters to donate darker and brighter levels of bitter herbal complexity and spice, respectively. For a name, I dubbed it after Somerville's mayor, Joe Curtatone, although Joe is more of an Averna guy from the times that I have served him elsewhere in town. Once prepared, the final iteration (*) of the Mayor Joe funded the nose with lemon, honey, and smoky aromas. Next, lemon, honey, and malt collaborated on the sip, and the swallow was an elegant presentation of Scotch and dark herbal flavors.

(*) One direction that I took was with cinnamon syrup instead of honey with the Zucca, but I found the original's honey to be more delightful with the Scotch.

Saturday, February 1, 2020

old etonian

1/2 London Gin (1 1/2 oz Beefeater)
1/2 Kina Lillet (1 1/2 oz Cocchi Americano)
2 dash Crème de Noyau (1/4 oz Tempus Fugit)
2 dash Orange Bitters (Angostura Orange)

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

In 2010, I became obsessed with the lost ingredient of crème de noyau and went as far as making my own (along with the cyanide risk of doing so). There were a few artificially-flavored bottom shelf examples out there, but nothing worth spending the money on. Drinks from Louis Fouquet's 1896 Bariana such as Louis' Saratoga Cocktail led me on a quest that year to ask around at Tales of the Cocktail. That search guided me to a Cognac blending seminar where I spoke to the producer of Noyau de Poissy. While I did get to attend a great talk for free, I was disappointed when I learned that their crème de noyau was not exported to our area. It was not until 2015 that I was able to get my hands on a bottle of Tempus Fugit's craft take on the liqueur.
Two weeks ago, I was flipping through the 1930 Savoy Cocktail Book where I spotted the Old Etonian Cocktail. It had been easier to skip over recipes in the Savoy for there were so many that I could make that it was not such a let down by the ones I could not make given their lost or difficult to source ingredients like Caperitif and Hercules; however, Bariana called for a few ingredients in many of their drinks, and that book served as a greater motivator. Therefore, I felt it was time to give this Martini abstraction a go (although the lesser known Fairbank with its dry vermouth would fall closer to a Martini). In the glass, the Old Etonian proffered orange and nutty aromas to the nose. Next, a peach-like orchard fruit sip led into gin, nutty, and herbal flavors on the swallow.

Friday, January 31, 2020

death in the north atlantic

2 oz Irish Whiskey (Teeling Small Batch)
1/2 oz Lime Juice
1/2 oz Orange Juice
1/2 oz Brown Sugar Syrup
1/4 oz Don's Spices #2 (1/8 oz each Vanilla Syrup and Hamilton's Allspice Dram)
1 dash Angostura Bitters

Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with a mint sprig (omit) and an orange twist.

Two weeks ago, I was reading through my wrap-up post for Mixology Monday's Irish Wake, and I spotted a pair of Irish whiskey-laden Tiki drinks that would be perfect for the Tiki the Snow Away event on Instagram. The one that I began with was the Death in the North Atlantic by Kitchen Shamanism blog's Robin Famme (a/k/a Kafka Latte); while the name reminded me of my Hell in the Atlantic, it was a twist on Don the Beachcomber's Nui Nui.
The Death in the North Atlantic possessed an exotic nose of orange, allspice, vanilla, and clove elements. Next, orange, lime, and brown sugar notes mingled on the sip, and the swallow wrapped things up with whiskey, allspice, and vanilla flavors.

Thursday, January 30, 2020

improved kingston negroni

1 oz Appleton Reserve Rum (Appleton Signature)
1/2 oz Smith & Cross Rum
3/4 oz Punt e Mes
3/4 oz Zucca (Sfumato)
1 dash Pimento Bitters (1/8 oz Hamilton's Allspice Dram)

Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.
Two Thursdays ago, I decided to make a recipe that I had spotted in a call for riffs on Joaquin Simo's 2009 Kingston Negroni at Death & Co. That drink was the Improved Kingston Negroni crafted by Sother Teague at Amor y Amargo. Once prepared, it met the nose with bright orange oils over smoky, bitter Chinese rhubarb root aromas. Next, grape with hints of darker notes on the sip slipped into funky rum quickly transitioning to bitter herbal, smoky, and allspice flavors on the swallow with an orange and smoke finish.

Wednesday, January 29, 2020

italian leather sofa

3/4 oz Angel's Envy Bourbon
3/4 oz Rittenhouse Bonded Rye
1/2 oz Cocchi Sweet Vermouth
1/4 oz Italicus Rosolio di Bergamotto
1/2 oz Ramazzotti Amaro
1/4 oz Benedictine
1 dash 18.21 Havana & Hide Bitters

Stir with ice and strain into a rocks glass pre-spritzed with Alice and the Magician's Tobacco Aromatics.

Two Wednesdays ago, I headed over to Backbar to see what they could do with the Angel's Envy Bourbon on their shelf; this interest began in the last few weeks as I became the Angel's Envy Whiskey Guardian for Boston. With that disclosure aside, bartender Kat Lamp opted to make Joseph Gabriel Habib's Vieux Carré riff called the Italian Leather Sofa. One of my friends on Instagram alerted me that this was named after a musical track by Cake, and it definitely seemed like the drink was shaped to match the song title. Also, a topic of conversation was the new Backbar cat mascot (see below) that is the third version of this bow tie cat design after the first two unfortunately got stolen (see cat #1 in this 2017 post and cat #2 in this 2019 post).
The Italian Leather Sofa greeted the nose with leathery aromas along with cedar wood ones. Next, grape and caramel on the sip led into whiskey, raisin, root beer, and citrus peel notes on the swallow with a leather and rose finish.

Tuesday, January 28, 2020

second surfin' bird

1 1/2 oz Reposado Tequila (Cimarron)
1/2 oz Mezcal (Fidencio)
1/4 oz Campari
1/4 oz Ruby Port (Sandeman Tawny)
3/4 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/4 oz Simple Syrup

Blend with 12 oz crushed ice for 3 seconds or whip shake with crushed ice. Pour into a Tiki mug, top with crushed ice, and garnish with tropical flair.
To continue on with the Tiki the Snow Away month on Instagram, I decided upon the Second Surfin' Bird published in the most recent issue of Imbibe Magazine. This Jungle Bird riff was crafted by Paul McGee and Shelby Allison at Chicago's Lost Lake, and its combination reminded me of their eponymous Lost Lake drink but with agave spirits and ruby port instead of rum and Maraschino. Once prepared, the Second Surfin' Bird called out to the nose with vegetal agave, tropical, and smoke aromas. Next, lime and passion fruit on the sip flapped its way to a smoky agave, pineapple, and bitter orange swallow with a passion fruit finish. Overall, the end result was perhaps not that dissimilar from a Commando Bird made with mezcal and tequila.

Monday, January 27, 2020

oh captain, my captain

1 oz Plantation OFTD Rum
1 oz Plantation Stiggins' Fancy Pineapple Rum
1/2 oz Aged Jamaican Overproof Rum (Smith & Cross)
1/2 oz Falernum (Velvet)
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice
1/2 oz Lemon Juice
1 tsp Fernet Branca
6 drop Absinthe (St. George)

Whip shake with crushed ice, pour into a Zombie glass (Tiki mug), and fill with crushed ice. Garnish with a mint bouquet (paper umbrella).

Two Mondays ago, to continue on with the Tiki the Snow Away event on Instagram, I delved into the Minimalist Tiki book and spotted Chad Austin's Oh Captain, My Captain. Besides the Walt Whitman allusion, I was attracted to recipe for it appeared like a Jet Pilot with pineapple rum, lemon juice, and Fernet Branca in place of an unflavored rum, grapefruit juice, and Angostura Bitters, respectively. Once assembled, the Oh Captain, My Captain launched off with cinnamon, funky rum, and minty aromas (even without a mint bouquet as garnish). Next, a caramel and lime sip sailed into funky rums, pineapple, cinnamon, menthol, and clove flavors on the swallow.

Sunday, January 26, 2020

the witty comeback

2 oz Old Overholt Rye
1/2 oz Averna
1/2 oz Lemon Juice
1/2 oz Ginger Syrup

Shake with ice, strain into a cocktail coupe or rocks glass with ice (coupe), and garnish with an orange twist.

Two Sundays ago, I recalled a drink that I had spotted in a photo of a recent menu at Austin's Nickel City called the Witty Comeback. The recipe was crafted by writer Dan Saltzstein for a Bon Appetite piece in 2014. In that article, he discussed with Jim Meehan then of P.D.T. about what goes into creating a house cocktail to serve for guests at one's home. Jim's advice was to make something accessible such that "if your guests want to recreate it, they can source these ingredients." Other requirements were that the drink would "be indicative of your tastes, yet appeal to a broad enough audience." Even though Jim declared that the recipe would never make his menu, luckily others saw the value in it and proudly promoted it. And the combination seemed solid especially since it reminded me of Katie Emmerson's Calamity Jane that we served at our Women of the Wild West night in 2013.
The Witty Comeback offered up an orange, ginger, and rye bouquet to the nose. Next, lemon and malt on the sip returned with rye, herbal-orange, and ginger flavors on the swallow.

Saturday, January 25, 2020

who killed mr. moonlight?

1 oz Dark (or Aged) Jamaican Rum (Coruba)
1 oz Rhum Agricole Blanc (Clement Premiere Canne)
1 1/2 oz POG Juice (1/2 oz each Passion Fruit Nectar, Orange Juice, and Guava Juice)
1/2 oz Lime Juice
1/2 oz Ginger Syrup
1/2 oz Maraschino Liqueur (Luxardo)
2 dash Angostura Bitters

Whip shake with crushed ice, pour into a Tiki mug, fill with crushed ice, and garnish with freshly grated nutmeg.

Two Saturdays ago after my bar shift, I decided to craft something tropical for the Instagram event Tiki the Snow Away. For inspiration, I started with Trader Sam's Nautilus especially its core of POG (passion fruit, orange, and guava) juice. More significant than the rum and citrus changes that I made were my alterations of the fruit and spice sweeteners; in place of the peach liqueur, I opted for Maraschino, and instead of the falernum, I went with a zesty ginger syrup. The Maraschino-ginger duo was one that stood out in the rye-based New Rider and that I had previously noted in One for Jimmy (with ginger beer instead of syrup). For a name, I dubbed this after a 1983 Bauhaus song "Who Killed Mr. Moonlight?"
The Who Killed Mr. Moonlight? wafted to the nose with woody nutmeg aromas. Next, lime and orange notes on the sip waned into rums, passion fruit, and guava flavors on the swallow with a delightful ginger-nutty cherry finish.

Friday, January 24, 2020

daisy buchanan

3/4 oz Aged Rum (Flor de Caña Añejo Oro)
3/4 oz Fernet Branca
3/4 oz Lime Juice
1/2 oz Crème de Cacao (Tempus Fugit)
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist and freshly grated nutmeg.
For the cocktail hour on Friday night two weeks prior, I decided to make the Daisy Buchanan that I spotted in Imbibe Magazine. This egg white Rum Sour had elements of Fernet Daiquiris like the Tiger Balm as well as the delightful Fernet-cacao duo that I tinkered with in my Fernet Alexander. Once prepared, this tribute to a character in The Great Gatsby welcomed the nose with lemon, woody spice, and minty menthol aromas. Next, a creamy lime and caramel sip was made jealous by rum, chocolate, and mint flavors on the swallow and a lime and menthol finish.

Thursday, January 23, 2020

parade of the fairies

1 oz Banhez Espadin & Barril Mezcal
1 oz Cocchi Americano
1/4 oz Green Chartreuse
1/4 oz Galliano
1/2 tsp Rosemary Tincture-Bigallet Thyme Liqueur (50:50)

Stir with ice and strain into a double old fashioned glass pre-rinsed with Mata Hari Absinthe.
After excusing myself at Amor y Amargo after a single round, I headed over to Pouring Ribbons a short walk away. There, I asked Steven the bartender for the Parade of the Fairies which seemed like an intriguing herbal mezcal cocktail that he described as their Sazerac riff. Here, the combination of Green Chartreuse and Galliano was one that I had noted worked well in the Jimador Sour at Craigie on Main. Once prepared, the Parade of the Fairies danced to the nose with vegetal and smoke notes from the mezcal plus herbal and anise accents from the Chartreuse and absinthe, respectively. Next, a sip with decent body and hints of orchard fruit twirled into a smoky mezcal, herbal Chartreuse, and spice swallow.

Wednesday, January 22, 2020

heaven or las vegas

1 1/2 oz Evan Williams Bourbon
3/4 oz St. Agrestis Infernal Bitter
3/4 oz Byrrh Quinquina
1 dash Ceylon Cinnamon Bitters.

Stir with ice, strain into a single old fashioned with ice, and garnish with a lemon twist.

As mentioned in the Jack Kearns post, I was headed into New York City for a new work venture. After my responsibilities were finished for the day on Wednesday, I was already in the East Village, so I headed a few blocks over to Amor y Amargo. There, I asked bartender Mel for the Heaven or Las Vegas -- I was not sure whether my love of the Cocteau Twins that began in the 1990s or the ingredients list drew me in more (Heaven or Las Vegas was the band's 6th album). The mystery ingredient in the mix was Infernal Bitter that was created by a Brooklyn-based company, and this aperitivo "has Campari bitterness, with more herbal complexity, more freshness, all natural color, and uses 100% organic ingredients. A juicy and refreshing combination of fruits, vegetables, and flowers... [with] three macerations: a bitter maceration, a floral maceration, and a citrus maceration." Essentially, the combination seemed to fall into the camp of a Boulevardier riff.
Once prepared, the Heaven or Las Vegas wafted to the senses with a lemon oil and orange-herbal aroma. Next, a citrus and grape sip gave way to a Campari-like swallow with a spicy cinnamon and vegetal pepper finish.

Tuesday, January 21, 2020

jack kearns

3/4 Dry Gin (1 1/2 oz Tanqueray)
1/4 Daiquiri Rum (1/2 oz Uruapan Charanda Blanco)
1 dash Lemon Juice (1/2 oz)
1 dash Simple Syrup (1/2 oz)

Shake with ice and strain into a cocktail coupe; I added a lemon twist.
After my work shift two Tuesdays ago, I had already pre-selected a recipe so that I could expedite my bedtime for I was waking up rather early to travel to New York City. That drink was the Jack Kearns from the 1937 Café Royal Cocktail Book which came across like a Gin Sour crossed with perhaps a Daiquiri. It was perhaps named after the boxer from around that time who was better known as a flamboyant boxing coach who managed Jack Dempsey. To make the mix more intriguing, I utilized a funky half agricole style rum, Uruapan Charanda. Once prepared, the Jack Kearns led off with a lemon, rum funk, and pine combo to the nose. Next, the lemon dominated the sip, and the swallow swung with juniper, grassy rum, and citrus flavors.

Monday, January 20, 2020

rudy ray

3/4 oz Four Roses Bourbon
3/4 oz Benedictine
3/4 oz Amaro Pasubio
3/4 oz Lemon Juice

Shake with ice and strain into a cocktail coupe.

Two Mondays ago, Andrea and I ventured down to Estragon to visit bartender Sahil Mehta. For a drink, I browsed his recipe notebook until I saw an equal part number that was his drink of the day in mid-November. Besides the Bourbon, Benedictine, and lemon in the mix, the fourth ingredient was a wine-based amaro flavored with blueberries, Alpine herbs, gentian, wormwood, and quinine called Pasubio. While I have tasted this amaro from the Dolomite Mountain region before at a Haus Alpenz tasting, I never had it mixed into a cocktail. For a name, the amaro's origin made me think of the 1975 movie Dolemite, and I asked Sahil what he thought of naming it the Rudy Ray after the starring actor.
The Rudy Ray met the nose with a blueberry and herbal aroma. Next, lemon and grape on the sip gave way to whiskey, blueberry, gentian, and wormwood flavors on the swallow.

Sunday, January 19, 2020

commando life

2 oz Plantation Stiggins' Fancy Pineapple Rum
3/4 oz Banana Liqueur (Giffard)
1/2 oz Passion Fruit Syrup
1 oz Don's Mix (2/3 oz Grapefruit Juice + 1/3 oz Cinnamon Syrup)
3/4 oz Lime Juice

Flash blend with crushed ice (whip shake with crushed ice), pour into a snifter glass, and fill with crushed ice. Garnish with a mint sprig (grapefruit twist).
To continue on with the Instagram Tiki the Snow Away event, I selected the Minimalist Tiki book for the evening's libation two Sundays ago. The one that called out to me was the Commando Life by Jason Alexander as his take on Pagan Idol's Banana Life. Once prepared, the Commando Life greeted the senses with a grapefruit aroma over banana and cinnamon notes. Next, grapefruit and lime on the sip led into rum, pineapple, passion fruit, and banana flavors on the swallow with a pineapple and cinnamon finish. Overall, it was rather well balanced, and I was impressed at how the different flavors each took the forefront on successive sips.

Saturday, January 18, 2020

christmas eve of destruction

1 1/2 oz Plantation OFTD Rum
1 1/2 oz Nutmeg Syrup (*)
1 oz Lime Juice
1/4 oz Benedictine
2 dash Angostura Bitters

Blend with 1 cup of crushed ice for 4-6 seconds in a spindle blender (shake with crushed ice). Pour into a Zombie glass or Tiki mug, fill with crushed ice, and garnish with a lime wheel studded with cloves and dusted with freshly grated nutmeg (omit the nutmeg).
(*) Combine 1 cup sugar, 1 cup water, and 1 whole nutmeg grated. Bring to a slow boil, simmer covered for 10-15 minutes, and let steep for several hours. Strain through cheesecloth and bottle. I reduced this by 4 fold and utilized a coffee cup in the microwave with several 30-60 second heating cycles over the course of an afternoon. This syrup is also available in Grenada as I learned at a Tales of the Cocktail 2016 talk on nutmeg.

On my blog feed, I spotted an interview on the Atomic Grog blog with Beachbum Berry about the Sippin' Santa event. In the article was a recipe that was their interpretation of Sippin' Santa's Christmas Eve of Destruction, and they attributed the recipe to Brad Smith of Beachbum Berry's Latitude 29. I was able to find another recipe for the drink that had one ounce of each of the ingredients and one dash of bitters; however, that one was attributed to Cocktail Kingdom General Manager Joann Spiegel. In the Atomic Grog article, Berry stated that all of the drinks this year were created by Brad and himself, so perhaps the equal parts recipe was an older version (although it could be the correct one as well or misattributed). Regardless, I felt that the drink name allusion to Barry McGuire's "Eve of Destruction" was quite apt given the military activity in the Middle East that weekend.
The Christmas Eve of Destruction welcomed the nose with lime, clove, and nutmeg notes. Next, lime and caramel mingled on the sip, and the swallow launched in with rum, nutmeg, and clove flavors.

Friday, January 17, 2020

nautilus

2 oz Appleton Estate Reserve Rum (Appleton Signature)
2 oz Barbancourt Pango Rum (Plantation Pineapple)
1 oz Crème de Peche (Mathilde)
3 oz POG Juice (1 oz each Passion Fruit Nectar, Orange Juice, and Guava Juice)
1 oz Falernum (Velvet)
1 oz Agave Nectar
1 oz Lime Juice
1 oz Lemon Juice
5 dash Angostura Bitters

Shake with crushed ice, pour into a Nautilus submarine Tiki mug (Tiki bowl), and fill with crushed ice. Garnish with flowers, pineapple leaves, and cherries (ignited Plantation OFTD Rum).
Two Fridays ago, I decided to make a recipe that I had spotted on Reddit that seemed perfect for the Tiki the Snow Away event on Instagram, namely the Nautilus. The Nautilus is a drink for two created at Trader Sam's Grog Grotto Room, and I was able to confirm the recipe elsewhere on the web. Besides my swapping one Appleton Rum for another, I decided to substitute the Barbancourt pineapple-mango "Pango" spiced rum for Plantation Stiggins' Fancy Pineapple Rum; otherwise, I was able to execute the drink the same save for the vessel and garnish. Once prepared, the Nautilus rose to the surface with a guava, passion fruit, and peach aroma. Next, it cruised along with an orange, lime, and caramel sip that turned into rum, peach, guava, and passion fruit on the swallow.

Thursday, January 16, 2020

piranha punch

2 oz Lemon Hart 1804 Rum (El Dorado 5 Year)
3/4 oz Lemon Juice
2 oz Guava Juice
1/2 oz Falernum (Velvet)
1/4 oz Campari

Whip shake with 5 oz crushed ice, pour into a Tiki mug, top with crushed ice, and float 1/4 oz grenadine.
Two Thursdays ago for January's Tiki the Snow Away, I decided to make a recipe that Tiki Lindy crafted for her October SpookTiki (subtitled Happy Hulaween and Mahaloween) event on Instagram. That drink was the Piranha Punch that sent me searching in my local Brazilian supermarket for guava juice to make this libation. Once built, the Piranha Punch offered berry and guava aromas to the nose. Next, a tropical and lemon sip bit into rum, guava, and bitter orange flavors on the swallow. Once the grenadine sank into the drink, the pomegranate's berry flavors began to complement the guava and Campari notes.

Wednesday, January 15, 2020

shipwrecked

1 oz Dark Rum (Plantation Original Dark)
1/2 oz Funky Jamaican Rum (Smith & Cross)
1 1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Zucca or Sfumato Rabarbaro (Sfumato)
1/2 oz Honey Syrup 1:1
2 dash Angostura Bitters
1 dash Absinthe (Butterfly)

Whip shake, pour into a Tiki mug, fill with crushed ice, and garnish with Tiki intent (citrus twists).

After writing up the Uzi Tenenbaum on the blog, I re-familiarized myself with Frank Cisnero's rye-based companion piece, the Margot Tenenbaum. From that, I extracted the rabarbaro, honey, and citrus trio and decided to construct a Tiki drink out of it two Wednesdays ago for the Instagram Tiki the Snow Away event. For a structure, I looked to the Jungle Bird and Test Pilot and also extracted their pineapple, bitters, and absinthe elements. The dark smokiness of Sfumato made me think of wreckage, and the name Shipwrecked popped into my head and stuck.
The Shipwrecked began with citrus oil over dark smoky aromas. Next, lime and honey crashed together on the sip, and the swallow drifted in with funky rum melding into smoky herbal flavors with a honey and spice finish.

Tuesday, January 14, 2020

falinum

2 oz Column Still Aged Rum (Flor de Caña Añejo Oro)
1/2 oz Velvet Falernum
1 oz Coconut Cream (Goya)
1 oz Lemon Juice
1 dash Orange Bitters (Regan's)
1 oz Seltzer

Combine in a drink mixer tin with 12 oz crushed ice, flash blend, and pour into a Tiki mug or double old fashioned glass (shake all but the seltzer with crushed ice, pour into a Mai Tai glass with the seltzer, and top with crushed ice).

After getting home from my New Year's Eve bar shift, it was well after midnight, so that meant that it was now January -- the beginning of the third annual Instagram Tiki the Snow Away event! To kick things off, I reached for The Smuggler's Cove book and found the perfect drink to utilize my new Bartender Secret Santa Gift of a pair of Rumba's Mai Tai glasses. That recipe was the Falinum which Martin Cate created for his friend Falin Minoru who is a Tiki mug artist and proprietor of Tiki Kaimuku Fine Boozing Vessels.
The Falinum floated up to the nose with a lemon and coconut bouquet. Next, a creamy lemon sip entered into a rum, coconut, ginger, and clove swallow.

Monday, January 13, 2020

regency

5/10 Canadian Club Whisky (1 1/2 oz Alberta Premium Canadian Rye)
2/10 Drambuie (1/2 oz)
2/10 Bols Crème de Banane (1/2 oz Giffard)
1/10 Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass.
After working my third shift out of six in a row for New Year's week two Mondays ago, I was much in the need of a drink. Therefore, I turned to the 1937 Café Royal Cocktail Book and spotted the Regency created by UK Bartenders Guild member W.H. Taylor. While the crème de banane craze of recent seems to be unique at first, it was present in the cocktail literature in British drink books during the '30s. We purchased our first bottle of Giffard's Banane du Bresil back in 2010 to make the Metropine from the same book, and we have found many uses over the past decade including my creation of the Banana Dance in 2012. Once prepared, the Regency welcomed the nose with honey, banana, and light whiskey aromas. Next, lemon and honey notes on the sip switched places with whisky and banana flavors on the swallow.

Sunday, January 12, 2020

player piano

3/4 oz Neisson Rhum Agricole (Clement Premiere Canne)
3/4 oz Aperol
3/4 oz St. Germain (St. Elder)
3/4 oz Lime Juice
(2 dash Bittermens Tiki Bitters) (*)

Shake with ice and strain into a cocktail glass.
(*) Not listed in the 2011 article, but the drink creator thought that it might have had it (albeit 8+ years after the fact).

Two Sundays ago, I saw a reference to Colin Shearn's Transatlantic Giant, and besides putting an asterisk next to its entry in my current bartending moleskin, I decided to seek out another recipe of Colin's that I had not tried before. My web search led me to a 2011 Philadelphia Magazine article that offered up his Player Piano recipe that he crafted at the Franklin Mortgage & Investment Co. After I tagged Colin in my Instagram post, he replied that he was "pretty sure it also had some Bittermens Tiki Bitters. But not 100% -- it was a long time ago." Either way, I was curious to try this recipe especially since Aperol-elderflower drinks like the Dunniette and the Waltz of the Flowers have been rather tasty.
Without the bitters, the Player Piano unfurled a grapefruit, floral, and grassy aroma. Next, lime and orange mingled on the sip, and the swallow continued on with grassy funk, floral, and grapefruit notes.

Saturday, January 11, 2020

argyle

1 1/2 oz Linie Aquavit (Aalborg)
3/4 oz Noilly Prat Dry Vermouth
1/2 oz Amaro Meletti
1 tsp Luxardo Maraschino
1 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
After my work shift two Saturdays ago, I reached for the NoMad Cocktail Book for a nightcap. There, I was intrigued by Jessica Gonzalez's Argyle that came across like an aquavit Brooklyn rift. Once prepared, the Argyle knitted a lemon and caraway aroma. Next, caramel and cherry notes on the sip wove into caraway, nutty cherry, herbal, and floral flavors on the swallow. Overall, I was impressed at how well the aquavit and Maraschino interacted in the glass.

Friday, January 10, 2020

negroni futurista

1 oz Sloe Gin (Averell Damson Gin)
1 oz Fino Sherry (Lustau)
1 oz Campari

Build in a double old fashioned glass, add ice, and stir to mix and chill (stir with ice and strain into a rocks glass with a large ice cube). Garnish with a lemon twist.
My cocktail thirst two Friday nights ago led me to Gary Regan's The Negroni book. There, I came upon the two page spread of recipes from the Negroni Club in Munich, and I latched onto Mauro Mahjoub's Negroni Futurista with its sloe gin to work with the Campari. It was very similar to the Sharon with the Fino/Manzanilla sherry and Campari, but the Sharon opted for the more traditional sweet vermouth component instead of sloe gin. The Negroni Futurista proffered a bright lemon oil over darker notes from the Damson plum to the nose. Next, berry with a crisp white grape sip sprung forward into plum melding into bitter orange flavors on the swallow with a savory finish.

Thursday, January 9, 2020

uzi tenenbaum

1 1/2 oz London Dry Gin (Beefeater)
1/2 oz 2:1 Ginger Syrup (1/2 oz 1:1 Ginger Syrup + 1 tsp 1:1 Simple Syrup)
1/2 oz Zucca (Sfumato)
3/4 oz Lemon Juice

Shake with ice, strain into a Collins glass with soda water (2 oz), top with ice, and garnish with candied ginger (lemon twist).

Two Thursdays ago, I picked up Matt Teacher's The Spirit of Gin book that I read in early 2018 to see if there was a glossed over recipe. The one that called out to me was in the chapter on New York City's now defunct Gin Palace, and it was called the Uzi Tenenbaum. I surmised this one was from Frank Cisneros for it seemed like it was a companion piece to his rye-based Margot Tenenbaum published in Amanda Schuster's New York Cocktails. My research uncovered a Wall Street Journal article that put the creation of this gin-based drink tribute for a character in Wes Anderson's The Royal Tenenbaums movie to around 2012.
The Uzi Tenenbaum greeted the senses with a lemon, dark herbal, and juniper aroma. Next, a carbonated lemon and toasty char sip switched over to a gin swallow with Sfumato's smoky bitter herbal notes blending into ginger's zingy flavors (which continued on into the finish).

Tuesday, January 7, 2020

bamboo flip

1 1/4 oz Fino Sherry (Lustau)
1 1/4 oz Dry Vermouth (Noilly Prat)
1/2 oz Simple Syrup
1 dash Angostura Bitters
1 dash Orange Bitters (Regan's)
1 Whole Egg

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.
After reading about a Fino Flip, I was tempted to make that style of Sherry Flip (I have had ones with other sherry types). Instead, my mind drifted to the Bamboo Cocktail, and I wondered what a Bamboo Flip would be like? Once assembled, it met the nose with nutmeg and a savory wine note from the Fino and perhaps the vermouth. Next, a creamy and clean sip was followed by a sake-like swallow with a hint of orange, spice, and herbal accents. The rice wine flavor seemed to tie back into the 1890s Japanese origins of the Bamboo Cocktail at the Grand Hotel in Yokohama.

Monday, January 6, 2020

coquito

56 oz Sweetened Condensed Milk (4 1/2 oz Goya)
48 oz Evaporated Milk (3 3/4 oz Stop & Shop)
24 oz Cream of Coconut (2 oz Goya)
4 tsp Vanilla Extract (3/10 tsp)
4 tsp Ground Cinnamon (3/10 tsp Freshly Grated)
1 tsp Ground Nutmeg (1/10 tsp Freshly Grated)
750 mL White, Añejo, or Spiced Rum (2 oz Don Q Extra Añejo)

Mix all but the rum in a pot, bring to a simmer while stirring, and then let cool. Stir in the rum and refrigerate. Serve over ice in a rocks glass and garnish with a cinnamon stick.
After I mentioned the buzz about Coquito, the Puerto Rican version of Egg Nog, Andrea was curious and went out shopping for the ingredients to mix up a batch. For a recipe, I wanted a more authentic voice (I believe that some of the web chatter was about Martha Stewart declaring that Coquito was "a take on a coffee drink made in Puerto Rico"), so I found one by Giuseppe Gonzalez, a well-respected bartender who grew up in Puerto Rico and has graced the posts on this blog several times. I scaled down his recipe that I sourced from Liquor.Com to make around a single serving. Once in the glass, this Egg Nog without eggs offered up luscious coconut, cinnamon, and caramelized milk aromas. Next, a thick and creamy sip led into a rum, coconut, cinnamon, and vanilla swallow. The coconut and dairy here provided plenty of sweetness and richness to make the eggs and sugar of the classic unnecessary.

Sunday, January 5, 2020

old ironsides

1 1/2 oz Scarlet Ibis Rum (Privateer Navy Yard)
1/2 oz Cruzan Black Strap Rum
1 oz Dolin Rouge Vermouth (Martini Grand Lusso)
1 tsp Lazzaroni Amaretto (Disaronno)
1 dash Fee's Whiskey Barrel-Aged Bitters

Stir with ice and strain into a cocktail coupe.
Two Sundays ago, I was flipping through the Death & Co. Cocktail Book and spotted the Old Ironsides. It was not the Old Ironsides crafted by Sean Kenyon but one designed by Brian Miller in 2009. I probably skipped over this recipe numerous times either out of waiting until I purchased Scarlet Ibis Rum or due to my skepticism of amaretto-containing cocktails; I got over the first part by subbing in Privateer's Navy Yard, and I am still not sure how I got past the second aspect (most likely a curiosity of how Brian Miller's wizardry would handle it). Once prepared, the Old Ironsides donated a nutty and grape bouquet to the nose. Next, grape and caramel on the sip sailed into rum, molasses, nutty, and cinnamon flavors on the swallow that came across much like maple syrup. The drink itself is named after the USS Constitution that is docked in Charlestown, MA, and I had the privilege of seeing it fire off its guns while on a rum-sponsored harbor cruise this past summer.