Saturday, June 25, 2022

spicy dead lady

3/4 oz Mezcal (Peleton de la Muerte)
3/4 oz Aperol
3/4 oz Falernum (Velvet)
3/4 oz Lime Juice
1 dash Scrappy's Hellfire Bitters (3 thick drops Sriracha)

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).
Two Saturdays ago, I came across the recipe for the Spicy Dead Lady in Imbibe Magazine again that piqued my interest this time due to all the folks who request spicy mezcal drinks at work. The drink was created by Grant Wheeler at the Garret in New York City, and it showcased the sweetener pairing of Aperol and falernum that I have had in the Power, Corruption, & Lies, Exhibition Swizzle, and Hanging Curve. Once prepared, the Spicy Dead Lady showcased a smoky, vegetal, and orange aroma. Next, lime and orange notes mingled on the sip, and the swallow lurched through with smoke, agave, pepper heat, and clove flavors.

Friday, June 24, 2022

yellow parrot

1/6 gill Absinthe (3/4 oz Butterfly)
1/6 gill Yellow Chartreuse (3/4 oz)
1/6 gill Apricot Brandy (3/4 oz Rothman & Winter)

Shake (stir) with ice and strain into a cocktail glass. Note that 1 gill is 4 oz, so 1/6 gill is 2/3 oz and I rounded up slightly.
At Drink, I have a few clusters of absinthe cocktail-drinking regulars, and I am always on the lookout for new recipes as well as adapting ones to swap in the absinthe (such as the Absinthe Painkiller with 1 oz each absinthe, Plantation Barbados or Xaymaca rum, coconut cream, pineapple, and orange juice with a nutmeg garnish). One of the classics that has gotten mentioned recently is the Yellow Parrot, and I made it for them with great success; therefore, I decided to mix one up for myself at home. I was able to trace it back to Robert Vermeire's 1922 Cocktails: How to Mix Them, and my reprint copy referred to it as a Boston cocktail. When I inquired on Twitter and tagged David Wondrich, he had no further information as to where and when this was created (especially since 1922 was during Prohibition and after absinthe was banned). On Instagram, the Butterfly Absinthe account replied back that "some 19th century French drinkers described drinking absinthe as 'strangling the parrot'" which gave some idea as to the name. With that absinthe choice, I was greeted with black licorice, apricot, and anise aromas on the nose. Next, a semi-fruity and honey sip flapped into black licorice, herbal, and orchard fruit flavors on the swallow.

Thursday, June 23, 2022

the rum diary

2 oz Brugal 1888 Rum (DonQ Gran Añejo)
1/2 oz Amaro Nonino
1/2 oz Aperol
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Thursdays ago, I selected Nico Martini's Texas Cocktails book from the drink book library shelves. There, I landed upon the Rum Diary crafted at Dallas' Atwater Alley, and it utilized the Amaro Nonino-Aperol combination made famous in the Paper Plane. However, without the citrus, it was closer to the Negroni variation the Marchessa and perhaps the Manhattan-like Linden Square. Here, the Rum Diary welcomed the senses with a lemon, rum, caramel, and orange bouquet. Next, caramel and orange on the sip converted into rum and bitter orange flavors on the swallow with a clove finish.

Wednesday, June 22, 2022

klaus kinski

3/4 oz Rittenhouse Rye
3/4 oz Appleton Estate V/X Rum (Appleton Selection)
3/4 oz Amaro Nardini
3/4 oz Campari

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.
Two Wednesdays ago, I was perusing the Kindred Cocktails database when I came across NYC bartender Rafa Garcia Febles' 2014 tribute to actor Klaus Kinski. The structure reminded me of the Barefoot in the Dark, and Campari and Amaro Nardini have co-starred together in a few recipes including the Six Inch Gold Blade, Gianopulos, and Host Body. Once prepared, the Klaus Kinski showcased an orange and caramel aroma. Next, the caramel continued into the sip where it mingled with a toffee note, and the swallow rose with rye, rum, toffee, and bitter orange flavors.

Tuesday, June 21, 2022

speaking in tongues

1 oz Mezcal (Peloton de la Muerte)
1 oz Luxardo Amaro Abano
3/4 oz Lemon Juice
3/4 oz Simple Syrup 1:1
2 dash Angostura Bitters
2 dash Peychaud's Bitters
1 Strawberry

Muddle the strawberry, add the rest of the ingredients, and shake with ice. Double strain into a cocktail coupe and garnish with a half strawberry.
Two Tuesdays ago, the strawberries in the refrigerator inspired me to search Kindred Cocktails for a use. There, I landed upon Speaking in Tongues by Mike Ryan at Sable in Chicago via a 2010 Imbibe Magazine article. I did enjoy a light riff on the drink at Brick & Mortar back in 2013 where they utilized a Tequila Por Mi Amante-like strawberry infusion of crema de mezcal instead of a muddled strawberry as well as reduced the simple and citrus. Once prepared, the Speaking in Tongues showcased a strawberry, vegetal, and hit of smoke aroma. Next, caramel, lemon, and berry notes on the sip translated into mezcal, berry, herbal, and spice flavors on the swallow.

Monday, June 20, 2022

diamondback colada

3/4 oz Rittenhouse Rye Whiskey
3/4 oz Laird's Bonded Apple Brandy
3/4 oz Green Chartreuse
3/4 oz Coconut Cream
3/4 oz Pineapple Juice
3/4 oz Lemon Juice

Shake briefly with crushed ice, pour into a Tiki mug such as a coconut one, and add a straw.
After attending the USBG Boston meeting featuring Conniption Gin at the Bostonia Public House two Mondays ago, I decided to head over to nearby Daiquiris & Daisies for a drink. There, I was greeted by bartender and co-proprietor Joe Cammarata who made me the Diamondback Colada that I requested from the menu. For this mashup, they went with the Green Chartreuse variation of the Diamondback as the spirit in a Piña Colada. The combination presented a herbal aroma with hints of apricot and rye to the nose. Next, pineapple and coconut notes on the sip slithered into apple, rye, and herbaceous flavors on the swallow.

Sunday, June 19, 2022

jose marti especial

40 mL Havana Club 3 Year White Rum (1 1/2 oz Tommy Bahama White)
15 mL Lustau Fino Sherry (1/2 oz Tio Pepe)
20 mL Lime Juice (1/2 oz)
15 mL Simple Syrup (1/2 oz)
5 mL Pernod Absinthe (1 tsp)
4 Cloves

Shake with ice and double strain into a cocktail coupe.
Two Sundays ago, I reached for the Claridge's Cocktail Book and spotted the José Martí Especial that reminded me a little of the Death & Sundries given the Daiquiri with Fino sherry structure. The recipe was crafted at Satan's Whiskers in London by Andy Loudon, and it went in an absinthe and clove direction opposed to the chocolate and mint one in the Cane & Table drink. Here, the José Martí Especial proffered an anise and licorice aroma from the Pernod Absinthe. Next, a semi-dry lime sip flowed into rum and herbal flavors on the swallow with a clove finish.

Saturday, June 18, 2022

gilded paloma

2 oz Arette Blanco Tequila
1 oz Grapefruit Juice
1 oz Pineapple Juice
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice

Shake with ice, strain into a Collins glass with ice and ~2 oz soda water, and garnish with a grapefruit twist.
One of the drinks that I serve to guests at Drink called the Gilda has become popular enough that other bartenders picked up on it and began offering it too. The Gilda was created at Death & Co. in New York and is a great combination of blanco tequila, pineapple, lime, and cinnamon, and when someone requested a drink something like a Paloma on night, I decided to mash up that classic with that delightful combination. Soon the name "Gilda Paloma" morphed into "Gilded Paloma," and I finally got around to posting it here.

Friday, June 17, 2022

pirate radio

1 1/2 oz Pineapple Rum (Plantation)
1 oz Cocchi Americano
1/2 oz Green Chartreuse
1/2 oz Suze Gentian Liqueur

Stir with ice, strain into a cocktail coupe, and garnish with an orchid or tulip leaf (omit).
Two Fridays ago, I had spotted a drink called Pirate Radio in my Instagram feed, and I was able to track it back to @nycmixology a/k/a Jason Walsh. The structure reminded me of Sother Teague's version of the Disco Ball, and the combination of Green Chartreuse and gentian liqueur was one that worked rather well in the Maroon Beret. Here, things began with an earthy, floral, and herbal bouquet. Next, light orchard fruit notes on the sip tuned into pineapple, herbal, and herbaceous flavors on the swallow.

Thursday, June 16, 2022

leapfrog

2 oz Plymouth Gin (Darnley's View)
3/4 oz Lemon Juice
1/2 oz Rothman & Winter Orchard Apricot
1/4 oz Simple Syrup
2 dash Orange Bitters (Angostura Orange)
6 leaf Mint

Shake with ice and double strain into a cocktail coupe.
Two Thursdays ago, I opened up the PDT Cocktail Book and spotted Jim Meehan's 2007 Leapfrog. His recipe was a riff on Tom Bullock's Leaping Frog in The Ideal Bartender; to the classic of apricot brandy (most likely unsweetened eau de vie) and lime juice, Jim added gin, mint, and bitters besides utilizing a sweetened apricot liqueur. In the glass, the Leapfrog showcased an apricot and mint aroma. Next, lemon and orchard fruit notes on the sip swam towards gin, apricot, and mint flavors on the swallow.

Wednesday, June 15, 2022

enzoni

1 oz Gin (Martin Miller Westbourne)
1 oz Campari
3/4 oz Lemon Juice
3/4 oz Simple Syrup
4 Grapes (*)

Muddle the grapes, add the rest of the ingredients, and shake with ice. Double strain into a double old fashioned glass with ice (coupe without ice) and garnish with a grape and orange slice (grape only).
(*) Other recipes online have specified for green grapes, but I had red ones with white flesh on hand.
After my bar shift two Wednesdays ago, I opened the fridge when I got home and spotted grapes. This made me think of the Negroni variation the Enzoni despite that one generally calling for green grapes and these were red. The recipe in A Spot at the Bar did not specify though, and I set off to make this 2003 Milk & Honey creation by Vincenzo "Enzo" Errico. In the glass, the Enzoni showcased a grape and bitter orange aroma. Next, lemon and white grape notes on the sip flowed into gin and bitter orange flavors on the swallow with a fresh grape softness on the finish.

Tuesday, June 14, 2022

black powder

1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
1 oz Tariquet VS Armagnac (Marie Duffau Napoleon Armagnac)
1 tsp Maple Syrup
1/2 tsp St. Elizabeth Allspice Dram (Hamilton's)
1 dash Orange Bitters (Angostura Orange)
1 dash Angostura Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).
Two Tuesdays ago, I turned to the third Death & Co. book, Welcome Home, and found another recipe that would utilize Armagnac. That one was the Black Powder by Scott Teague in 2013 that reminded me of the 3am on Saint Mark's Place given the split spirit Old Fashioned style containing mezcal and maple. Here, the Black Powder lit things off with orange, grape, vegetal, and smoke aromas. Next, grape and maple notes on the sip fired into brandy, smoky mezcal, maple, and allspice flavors on the swallow.

Monday, June 13, 2022

carpenter's hand

2 oz Armagnac (Marie Duffau Bas Armagnac Napoleon)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Drambuie

Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.
Two Mondays ago, I stopped into Ball Square Fine Wines and spotted the delicious Armagnac, Marie Duffau Napoleon, that I was introduced to in the Smoking Section at Coquette. I had run through my last bottle of Armagnac a few months ago, and the price was too good to pass up. That evening, I set off to find a recipe that would highlight the spirit and uncovered the Carpenter's Hand by Chris Lane at San Francisco's Lolinda which was published in Imbibe Magazine in 2013 via Kindred Cocktails. Once mixed, it offered an orange oil over raisin and prune aroma. Next, grape notes on the sip flowed into brandy, honey, and dried fruit flavors on the swallow.

Sunday, June 12, 2022

cantinflas mustache

3/4 oz Reposado Tequila (Cimarron)
3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Amaro Meletti
3/4 oz Bonal Gentiane-Quina
2 dash Mole Bitters (Angostura Cocoa)

Stir with ice, strain into a cocktail coupe (or rocks glass), and garnish with an orange twist.
Two Sundays ago, I spotted my bottle of Amaro Meletti and was reminded of the Sharpie Mustache. I decided to take Chris Elford's recipe and swap out the rye and gin for reposado tequila and mezcal to take it in a Mexican direction; in addition, I felt that some chocolate mole bitters would be a benefit here. For a name, I dubbed this one the Cantinflas Mustache after the style made popular by Mexican actors. In the glass, the drink proffered an orange, smoke, caramel, and floral bouquet to the nose. Next, grape and caramel notes on the sip cut into smoky, vegetal, and violet floral flavors on the swallow with a chocolate and smoke finish.

Saturday, June 11, 2022

trouble with find me

1 1/2 oz Bourbon (Old Grand-Dad Bonded)
1/2 oz Smith & Cross Rum
1/4 oz Amaro Nonino
1 tsp Demerara Syrup (1/4 oz 1:1)

Stir with ice and strain into a double old fashioned glass with a large ice cube.
After my bar shift two Saturdays ago, I was desiring something strong and simple to make at home to end my work week. The recipe that I opted for was Trouble Will Find Me by New York City bartender Rafa Garcia Febles in 2014 that he posted on Kindred Cocktails. The concept of a 3:1 Bourbon to Smith & Cross Rum Old Fashioned sounded about right, and it reminded me of Sam Ross' King Kong with Amaro Nonino and Demerara syrup in place of that one's banana liqueur and bitters. In the glass, the Trouble Will Find Me donated a rum funk and caramel nose that led into a caramel sip. Next, Bourbon, funky rum, and orange flavors rounded out the swallow. Overall, it was delightful but I feel that the flavor profile might benefit with a doubling of the Amaro Nonino.

Friday, June 10, 2022

pickwick club

2 oz Plantation Pineapple Rum
1/4 oz Plantation OFTD Overproof Rum
1/4 oz Passion Fruit Syrup
1/4 oz Vanilla Syrup
1/4 oz Allspice Dram (St. Elizabeth at work, Hamilton's at home)
2 dash Angostura Bitters
2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)
1 dash Absinthe (10 drop Kübler at work, 10 drop St. George at home)

Build in a double old fashioned glass, add a big ice cube, stir to mix and chill, and garnish with orange oil from a twist.
Two Fridays ago, a guest at Drink wanted an Old Fashioned but fruity, and I decided to take things in a tropical bend instead of going an apple brandy and grenadine direction. To a base of Plantation's pineapple rum, I sweetened things with Don's Spices #2 (vanilla syrup and allspice dram) and passion fruit syrup and used a bitters trinity of Angostura, mole, and absinthe. Since the volume was a quarter ounce shy of 3 ounces, I supplemented it with a splash of Plantation OFTD Rum to round out the mix. That guest and the two guests that I made it for later that evening enjoyed it so much that I made it for myself once I got home. That one yielded an orange, caramel, and vanilla aroma. Next, caramel and cooked pineapple notes on the sip sailed into rum, pineapple, passion fruit, vanilla, allspice, and clove flavors on the swallow. For a name, I dubbed it the Pickwick Club after the social venue in the Charles Dicken's novel that inspired the rum's creation in the first place.

Thursday, June 9, 2022

in bloom

1 1/2 oz Mezcal (Peloton de la Muerte)
3/4 oz Sweet Vermouth (Lacuesta Rojo)
1/2 oz Elderflower Liqueur (St. Elder)
1/2 oz Campari

Stir with ice, strain into a cocktail coupe pre-rinsed with rose water, and garnish with orange oil from a flamed twist (unflamed).
Two Thursdays ago, I spotted a recipe called In Bloom on Kindred Cocktails that reminded me a little of the Sideways in Reverse given the Campari-elderflower combination. This recipe by Paul Calvert at Pura Vida in Atlanta circa 2012 took the duo in a citrus-free mezcal direction. Here, the drink gave forth orange oil, rose, bitter orange, and elderflower aromas. Next, a white grape sip launched into smoky vegetal, floral, and bitter orange flavors on the swallow.

Wednesday, June 8, 2022

rive droite

1 oz Hayman's Royal Dock Gin (Alchemy Dry)
3/4 oz Ford's Sloe Gin (Plymouth)
3/4 oz Dolin Blanc Vermouth
1/2 oz Lemon Juice

Shake with ice and strain into a cocktail glass.
Two Wednesdays ago, I was excited to try a recipe that David Wondrich posted in his Twitter called the Rive Droite. This tribute to the River Seine in Paris is a riff on the Parisian (gin, dry vermouth, crème de cassis) from The Savoy Cocktail Book and takes things in a sloe plum instead of currant direction. Once prepared, the Rive Droite proffered a plum and lemon bouquet to the nose. Next, lemon and red oxidized fruit on the sip flowed into gin, plum, and herbal flavors on the swallow.

Tuesday, June 7, 2022

great fitzgerald

40 mL Blended Whisky (1 1/2 oz Famous Grouse)
10 mL Lustau Oloroso Sherry (2 tsp)
5 mL Amer Picon (1 tsp Torani Amer)
15 mL Lemon Juice (1/2 oz)
15 mL Simple Syrup (1/2 oz)
1 dash Pernod Absinthe (12 drop)

Shake with ice, strain into a cocktail coupe, and garnish with orange oil from a twist.
Two Tuesdays ago, I kept with the London theme and selected the Claridge's Cocktail Book for the evening's recipe. There, I was lured in by the Great Fitzgerald that was adapted by Nathan McCarley-O'Neill at the Claridge's Bar for it had a Barbara West vibe to it and was similar to Sam Treadway's take on that classic, namely The Old (Barbara) West. The Great Fitzgerald welcomed the senses with an orange, lemon, and nutty grape bouquet. Next, lemon, grape, and caramel notes on the sip flowed into Scotch, nutty grape, and dark orange flavors on the swallow with an anise finish.

Monday, June 6, 2022

mind maps

1 3/4 oz Blended Scotch (Cutty Sark Prohibition)
2 tsp Amontillado Sherry (Lustau)
1 1/2 tsp Pear Liqueur (Rothman & Winter)
1 tsp White Crème de Cacao (Bols)
1 tsp Cointreau
1/2 tsp Rich Simple Syrup
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Mondays ago, I reached for Felipe Schrieberg's London Cocktails and landed upon the Mind Maps. The cocktail was created by Will Meredith at Lyaness based off the pear and chocolate notes he found in certain blended Scotches. Here, the Mind Maps proffered lemon, nutty grape, pear, and smoke aromas. Next, a semi-sweet grape sip led into Scotch, orange, and chocolate flavors on the swallow with a pear and clove finish.

Sunday, June 5, 2022

the man from nowhere

1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Suze Gentian Liqueur
1/2 oz Benedictine
1/2 oz Lime Juice
2 dash Mole Bitters (Angostura Cocoa)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
I decided on Sunday night two weeks ago to continue tinkering with the Suze-Benedictine combination and took it in the direction of a mezcal citrus drink. For a name, I dubbed the creation The Man from Nowhere after the 1969 Spaghetti Western film. In the glass, it shared a vegetal, lime, and smoke aroma. Next, lime and caramel on the sip shot into smoky vegetal, herbal, and clove flavors on the swallow.

Saturday, June 4, 2022

devil's highway

1 1/2 oz Tequila (Arette Blanco at work, Cimarron Reposado at home)
1/2 oz Islay Scotch (Laphroaig 10 Year)
1/2 oz Suze Gentian Liqueur
1/4 oz Benedictine
1/4 oz Honey Syrup 1:1
2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)

Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with a lemon twist (lemon oil only at work, twist at home).
Two Saturdays ago, a guest at Drink requested a tequila and Scotch cocktail. I was a little thrown by that since folks that want agave and smoke usually just opt for mezcal, but I set off to craft something on the fly in an Old Fashioned direction. I was still thinking of the Vaquero's Suze-Benedictine combination, and I supplemented some of the sweetness with honey syrup. For a name, I later dubbed this the Devil's Highway after the Luis Alberto Urrea book. When I got home, I remade the drink for myself, and the Devil's Highway proffered a lemon, vegetal, and peat smoke aroma. Next, a honey-tinged sip drove into vegetal and herbal flavors on the swallow with a smoke and chocolate finish.

Friday, June 3, 2022

en cuatro

3/4 oz Pisco (Encanto)
3/4 oz Dry Gin (Tanqueray Malacca)
3/4 oz Dry Vermouth (Noilly Prat)
3/4 oz Sweet Vermouth (Lacuesta Rojo)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
After work two Fridays ago, I returned to Kara Newman's Shake Stir Sip book and landed upon the En Cuatro created by Ivy Mix at Leyenda. The combination was a pisco-gin Perfect Martini reminiscent of her 50-25-25 pisco-gin Dry Martini. The drink whose name translates to "in fourths" or "in quarters" began with a lemon and red grape bouquet. Next, a crisp sip with hints of red fruit gave way to earthy pisco, juniper, and herbal flavors on the swallow.

Thursday, June 2, 2022

golden pineapple

1 1/2 oz Bourbon (Evan Williams Bonded at work, Old Grand-Dad Bonded at home)
1/2 oz Plantation Pineapple Rum
1/2 oz Honey Syrup 1:1
1/2 oz Lemon Juice
1/8 oz Demerara Syrup
2 dash Mole Bitters (Bittermens at work, Angostura Cocoa at home)

Shake with ice and strain into a cocktail coupe.
Two Thursdays at Drink, I came up with Gold Rush variation for a guest by subbing out part of the Bourbon for pineapple rum and chocolate bitters. When I got home, I wanted to sink into the drink more than the straw taste that I had at work and made one for myself. I ended up dubbing it the Golden Pineapple since the Pickwick Papers as a tribute to the Dicken's novel that mentioned pineapple rum did not seem as appealing of a name. Here, the Golden Pineapple welcomed the senses with honey, lemon, tropical, and Bourbon aromas. Next, lemon and honey on the sip turned into Bourbon and pineapple flavors on the swallow.

Wednesday, June 1, 2022

cruel to be kind

1 1/2 oz Tanqueray Gin (Tanqueray Malacca)
1/2 oz Bonal Gentiane-Quina
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz 2:1 Honey Syrup (3/4 oz 1:1)
1 dash Dale DeGroff's Pimento Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel (omit).
After my bar shift two Wednesdays ago, I ventured into Death & Co.'s Welcome Home book and was lured in by Al Sotack's 2014 Cruel to Be Kind. In the glass, it offered up grapefruit and pine aromas. Next, honey, grapefruit, lime, and grape notes on the sip led to gin, honey, and herbal flavors on the swallow with an allspice finish.

Tuesday, May 31, 2022

mildred pierce

3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Aperol
3/4 oz Grapefruit Liqueur (St. Elder)
3/4 oz Lemon Juice

Shake with ice, strain into a Nick & Nora glass, and garnish with a lemon twist.
Two Tuesdays ago, I reached for Kara Newman's Shake Stir Sip book and spotted the Mildred Pierce named after the 1945 movie or perhaps the 1991 Sonic Youth tribute song. This lighter and citrussy equal parts number was crafted by Abigail Gullo at Compere Lapin in New Orleans, and it began with a lemon, grapefruit, and smoke aroma. Next, orange, lemon, and grapefruit notes on the sip fell into grapefruit and vegetal flavors on the swallow with an orange and smoke finish.

Monday, May 30, 2022

the glass man

1 oz Cognac (Du Peyrat Selection)
1/2 oz Light Jamaican Rum (Appleton Selection)
1/2 oz Gold Barbados Rum (R.L. Seale 10 Year)
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/2 oz Orgeat
1/4 oz Velvet Falernum

Shake with ice, strain into a rocks glass (Tiki mug) with crushed ice, and garnish with a mint sprig.
After I got from the Daiquiri Dossiers, I was in the mood for some more rum; therefore, I found the screen capture on my phone of the Glass Man by Eli Sanchez at the Inferno Room in 2015. The recipe was published in the Minimalist Tiki book but in an edition later than the one that I have, and the structure reminded me of my Hariken that was a mashup of a Japanese Cocktail with a Hurricane. Here, the Glass Man donated a mint over almond and passion fruit aroma. Next, a creamy lemon sip with passion fruit's tartness broke into Cognac, rum, earthy, and passion fruit flavors on the swallow.

daiquiri variation (daren swisher)

2 oz Bacardi Ocho Rum
3/4 oz Lime Juice
1/2 oz Panela Syrup (*)
3 dash Coffee Cordial
10 drop Angostura Bitters

Shake with ice and strain into a cocktail coupe.
(*) Panela is a raw sugar derived from evaporated cane juice (boiled but not centrifuged) popular in Latin America.
Two Mondays ago, I attended the Daiquiri Dossier event at Shore Leave in Boston hosted by the Rum Reader. The site's Ben Schaffer acted as moderator to a panel of Kyisha Davenport of the BarNoirBoston hospitality collective, Ryan Lotz of Shore Leave and other spots in the Traveler Street Hospitality group, Nika Orlovsky of the Baldwin Bar, and Daren Swisher of Daiquiris & Daisies. The panel discussed what an ideal Daiquiri meant to them, what were the ranges of acceptable variations to still feel like a Daiquiri, and what was the ideal balance for each of them. There was also a mention of Boston's tie in with the Daiquiri including the Daiquiri Time Out (I did chime in with observations mentioned in that link where I interviewed DTO founder Andrew Dietz). Over the course of the discussion, seven different Daiquiris were served as composed by the panelists using the sponsors' rums. Three of these seven were rather classic combinations of rum, lime, and sugar of some sort, but the other four had other sweeteners, juices, or accents like bitters. My favorite of the bunch was the one crafted by Daren Swisher as a riff of the Captain's Blood; I was able to track the Captain's Blood back to the 1947 Trader Vic's Bartender's Guide as 1 1/2 oz Jamaican rum, 1/2 oz lime juice, 1 tsp Angostura Bitters. Here, Daren besides using Angostura Bitters utilized a darker sugar as well as touches of coffee cordial. This Daiquiri variation yielded caramel and coffee aromas. Next, caramel and lime notes on the sip sailed into rum, coffee, and allspice flavors on the swallow.

Sunday, May 29, 2022

raging bull

1 oz Tequila (Cimarron Reposado)
1 oz Aquavit (Linie)
1 oz Averna
2 dash Mole Bitters (Angostura Cocoa) (*)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.
(*) Mole bitters were not in the original but recommended in the comments.
Another recipe that I had spotted recently on Kindred Cocktails was the Raging Bull by Sandy De Almeida at Toronto's Gladstone Hotel in 2011. As a tequila-aquavit Black Manhattan, I was intrigued especially with how well tequila and aquavit recently worked in the Eleventh Hour. My hunch paid off for the Raging Bull was rather enjoyable and began with orange aromas over roasted vegetal fusing into caraway notes. Next, a caramel sip charged at caramelized vegetal flavors with caraway spice and chocolate on the swallow.

Saturday, May 28, 2022

purgatory

2 1/2 oz Rittenhouse Rye (2 oz)
3/4 oz Benedictine (1/2 oz)
3/4 oz Green Chartreuse (1/2 oz)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Saturdays ago, I was in the mood for a nightcap to round off my work week. Therefore, I turned to a recipe that I had spotted on the Kindred Cocktails database called the Purgatory created by Ted Kilgore at Taste in St. Louis in or before 2011 when he posted it. Overall, it was at first reminiscent of the Diamondback, and later I recalled the Louis Special with its equal parts of Chartreuse and Benedictine. Here, the Purgatory opened up with lemon and herbal aromas. Next, caramel notes on the sip lowered into rye, herbal, and herbaceous flavors on the swallow.

Friday, May 27, 2022

vaquero

1 1/2 oz Rye Whiskey (Rittenhouse)
1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Benedictine
1/2 oz Suze Gentian Liqueur
2 dash Chocolate Bitters (Angostura Cocoa)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Fridays ago after my bar shift, I began thinking about the gentian cocktails that I have recently made. Gentian liqueur pairs well both with mezcal in recipes like the Spring Blossom and with Benedictine in the Enigma of Desire, Mums the Word, and other drinks. The 3:1 rye whiskey to mezcal base spirit is one that I have grown to appreciate through the years especially in Death & Co. recipes. Assembling all the components, I dubbed this one the Vaquero meaning cowboy. In the glass, the Vaquero greeted the senses with lemon, caramel, and smoke aromas. Next, a caramel sip rode into rye, smoky vegetal, and herbal flavors on the swallow with a chocolate finish. Overall, the swallow came across a bit sweeter than the sip; perhaps the Benedictine can be decreased by 1/8 to 1/4 oz to adjust for that balance.

Thursday, May 26, 2022

the san francisco treat

1 1/2 oz White Rum (Privateer Tres Aromatique)
3/4 oz Crème de Banane (Tempus Fugit)
1/4 oz Fernet Branca
1/2 oz Lime Juice
1 bsp Simple Syrup (Omit)
3 dash Chocolate Bitters (Angostura Cocoa)

Shake with ice, strain into a Nick & Nora glass (coupe), and garnish with a lime wheel and cherry (omit).
Two Thursdays ago, I ventured into Trevor Felch's San Francisco Cocktails book and spotted the San Francisco Treat that was different from the one in Brad Parson's book save for the Fernet Branca element. This one crafted at the Fisher Loft at the Palihotel San Francisco had the Fernet-banana combination that I loved in the Banana Toronto but here in a Daiquiri form akin to my Tropical Depression. In the glass, the San Francisco Treat delivered caramel, cooked banana, and menthol aromas to the nose. Next, lime and caramel on the sip crossed into rum, banana, and menthol flavors on the swallow.

Wednesday, May 25, 2022

fitzgerald

1 1/2 oz Gin (Alchemy Dry)
3/4 oz Lemon Juice
3/4 oz Simple Syrup
4 dash Angostura Bitters

Shake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a lemon wheel (lemon twist).
After my bar shift two Wednesdays ago, I got home and needed a nightcap. I selected Dale DeGroff's The New Craft of the Cocktail book and spotted the Fitzgerald that I had been meaning to make for myself. I had previously made it for a pair of guests at Drink who claimed it was one of their parents' house cocktail. In the book, Dale described how he came up with this combination at the Rainbow Room on the fly for a guest looking to move past the Gin & Tonic as their summer cocktail. With a structure that reminded me of a Pegu Club and a Fine & Dandy, I was game to give this one a go. In the glass, the Fitzgerald showcased a lemon, juniper, and clove aroma. Next, lemon with a darker note on the sip led into gin, clove, and allspice flavors on the swallow.

Tuesday, May 24, 2022

smoking section

1 3/4 oz Marie Duffau Napoleon Armagnac
3/4 oz Punt e Mes
1/4 oz Nux Alpina Walnut Liqueur
1/4 oz Tempus Fugit Crème de Cacao
1/8 oz Gomme Demerara Syrup
2 dash Orange Bitters
1 pinch Salt

Stir with ice, strain into a cocktail coupe pre-rinsed with Ardbeg Wee Beastie 5 Year Scotch, and garnish with a cherry.
After a round at Offsuit, I headed over to Coquette in the Seaport to catch Jonathan Buonomo in his last bar shift there. The drink that I requested was the Smoking Section which had a similar vibe to the other Smoking Section that I had. This one was created by bar manager Brian Callahan before he departed to his next project, and I acquired the original recipe from him via text message. The current one is batched minus the barspoon of gomme syrup (which does not appear in Brian's original recipe but I merged it in above as a slight hybrid). The Smoking Section that Jonathan mixed up welcomed the senses with a smoke, cherry, and walnut bouquet. Next, a rich grape sip entered into brandy, nutty, chocolate, and leather flavors on the swallow. Definitely, the aged Armagnac donated an elegance to the balance here.

cure for immortality

3/4 - 1 oz Fernet Branca from a Mini Bottle(*)
1 oz Pineapple Juice
1/2 oz Ginger Syrup
1/2 oz Lime Juice
1/4 oz Demerara Syrup

Mix and pour into a double old fashioned glass. Fill with pellet ice, garnish with a mint sprig, add a straw, and insert the rest of the Fernet Branca mini (1/2 - 3/4 oz) into the ice opening down.
(*) If lacking a mini-bottle of Fernet, perhaps add the full 1 1/2 oz of Fernet Branca into the mix.
Two Tuesdays ago, I made my way over to Offsuit right as they opened up at 5pm and took one of the two bar seats. For a drink, I requested the Cure of Immortality that was found in the "Crushed: Small ice, big dreams" section with the subtitle "buyer beware." I assumed that I had nothing to fear since I love Fernet Branca, and the combination came across like a Fernet Fix crossed with a Fernet Buck. Once prepared, the Cure for Immortality proffered mint over caramel and menthol aromas. Next, pineapple, caramel, and lime notes on the sip flowed into ginger and menthol flavors on the swallow.

Monday, May 23, 2022

the real deal

1 1/2 oz Sombra Mezcal (Peloton de la Muerte)
3/4 oz Punt e Mes
3/4 oz Carpano Antica Sweet Vermouth (Lacuesta Rojo)
1 tsp Fernet Branca

Stir with ice and strain into a cocktail coupe.
Two Mondays ago, I reached for Robert Simonson's Mezcal & Tequila Cocktails book and spotted the Real Deal. The drink was created by Eryn Reece at Mayahuel sometime during her 2010-14 tenure there, and Robert surmised that she was perhaps thinking simultaneously of the Manhattan and Toronto (although the Hanky Panky would encapsulate both in one). Once prepared, the Real Deal gave forth a smoke, vegetal, and hint of grape and camphor aroma. Next, grape and a touch of caramel on the sip ventured into smoky vegetal and bitter herbal flavors on the swallow with a minty-menthol finish.

Sunday, May 22, 2022

clown car

1 oz Fernet Branca
1 oz Campari
1/2 oz Passion Fruit Syrup
1/2 oz Honey Syrup 1:1
1/2 oz Lemon Juice

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

For my second drink two Sundays ago, I decided to create a drink based off of my luck with the honey, Amaro Montenegro, and lemon combination in the Golden Ticket and the much weirder All of Freud's Beautiful Women. Like the latter's inspiration, I had just come back from an art expedition with this one being at Fruitlands. There was a statue there called Clown by sculpture Joseph Wheelwright, and that got me thinking of the term clown car. Somehow I landed upon the split base of Fernet Branca and Campari known as a Ferrari shot, and that is perhaps how the name stuck given the vehicular theme with a lot of flavor packed into it. Instead of a liqueur component to stretch out the Gold Rush/Bee's Knees structure, I opted for passion fruit syrup which worked great with honey in the Don's Special Daiquiri. Moreover, passion fruit complemented Campari in cocktails like the Novara and Fernet in the Sea Beast. Without realizing it until later, I had previously put the trio together in the Cornerman.
The Clown Car unpacked a lemon, passion fruit, and orange aroma. Next, lime, honey, and caramel notes climbed out of the sip, and the swallow performed with earthy bitter, orange, gentian, and menthol flavors and with a passion fruit and minty finish.

Saturday, May 21, 2022

belcaro

1 oz Jameson Black Barrel Irish Whiskey (Teeling Small Batch)
1 oz Dupont Calvados (Morin Selection)
3/4 oz Sweet Vermouth (Lacuesta Rojo)
1 tsp Benedictine
1 tsp Tempus Fugit Crème de Banane
2 dash Peychaud's Bitters
2 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)

Stir with ice, strain into a single old fashioned glass with a large ice cube, and garnish with a lemon twist.
I decided to celebrate the first last day of our barback at work (he is a student going home for the summer) on Saturday night instead of coming home to make a cocktail; therefore, I made two drinks on Sunday. The first was the Belcaro as Jon Feuersanger's 2018 Vieux Carré riff in Death & Co.'s Welcome Home book; Jon swapped the rye and Cognac for Irish whiskey and apple brandy and added in banana liqueur to the mix. In the glass, the Belcaro began with a lemon, caramel, and banana aroma. Next, grape and caramel notes on the sip flowed into whiskey, apple, and herbal flavors on the swallow with a banana, apple, clove, and anise finish.

Friday, May 20, 2022

the oldest living confederate widow

2 oz Gin (Bombay Dry)
1 1/4 oz Honey Syrup 1:1 (3/4 oz)
1 oz Lemon Juice (3/4 oz)
2 dash Absinthe (20 drop St. George)
2 dash Orange Bitters (Angostura Orange)

Shake with ice and strain into a cocktail coupe.
Two Fridays ago, I was scanning the Kindred Cocktails database when I landed on the curiously named the Oldest Living Confederate Widow that came across like a Bee's Knees meets a Corpse Reviver #2. Perhaps Toby Maloney dubbed his creation at the Violet Hour in Chicago after the 1989 novel by Allan Gurganus. In the glass, the drink proffered a juniper, floral, lemon, and anise bouquet to the nose. Next, lemon and honey mingled on the sip, and the swallow showcased gin, earthy, and floral flavors with an anise and orange finish.

Thursday, May 19, 2022

the dog that bit me

30 mL Aquavit (1 oz Linie)
15 mL Mezcal (1/2 oz Peloton de la Muerte)
1.5 mL Campari (1/8 oz)
25 mL Lime Juice (3/4 oz)
20 mL Sugar Syrup (3/4 oz)

Shake with ice, strain into a cocktail glass, and garnish with grapefruit oil from a twist.
Two Thursdays ago, I had a bar guest at Drink who requested an aquavit drink. When I discovered that he was from Copenhagen, I mentioned that I had found a great site called the Cocktails of Copenhagen and made the Hazard (has a link to that blog) and other drinks from it. He got excited since two of his friends run that page. Therefore, when I got home, I returned to it and found the Dog that Bit Me for the evening's libation. The text seemed to suggest that it was Thomas Klem Anderson's recipe inspired by the Feels Like Berlin at the Barking Dog in Copenhagen with aquavit in place of the tequila. Thomas commented that "aquavit seems to have a weird affinity with grapefruit" and how the combination in this drink comes across like a funky toasted grapefruit. In the glass, the Dog that Bit Me lurched at the nose with grapefruit, smoke, and caraway aromas. Next, a semi-sweet citrus sip barked at a grapefruit and caraway swallow with a smoke finish.

Wednesday, May 18, 2022

brigadoon

50 mL Johnnoe Walker Black (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig)
20 mL Apricot Liqueur (3/4 oz Rothman & Winter)
20 mL Lemon Juice (3/4 oz)
5 mL Orgeat (1/4 oz)

Shake with ice and strain into a cocktail coupe.
Two Wednesdays ago, I returned to my new purchase of the Claridge's Cocktail Book where I landed on Adam McGurk's Brigadoon that he crafted at the Player in London. Its combination of apricot liqueur and orgeat is one that I have traced back to 1937 with the Yellow Mist and has been utilized to grand effect in Tiki drinks like the Conquistador's Downfall and Beachbum. Here, the Brigadoon donated a smoke, almond, and apricot aroma to the nose. Next, a creamy lemon sip marched towards a smoky Scotch, apricot, and nutty swallow.

Tuesday, May 17, 2022

salacious crumble

2 oz Teeling Single Grain Irish Whiskey
3/4 oz Lemon Juice
1/2 oz Aperol
1/2 oz Grenadine
1 heaping bsp Raspberry Jam
1 dash Regan's Orange Bitters
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.

After completing the monthly inventory at Drink two Tuesdays ago, I decided to treat myself to a cocktail as a reward. Therefore, I took the new Green Line extension stop to Union Square and visited Backbar for their Star Wars week centered around May the 4th. Folks came out for this in droves, but luckily, there was a single open seat at the bar, and it was in front of Backbar alumni and current Teeling Whiskey brand ambassador Matt Conner. That day's menu (it seemed that they had a new one for each day of that week) had the Salacious Crumble which seemed to match my desire for something flavorful yet easy going. The menu explained, "The little rat alien thing next to Jabba is named 'Salacious Crumb' but we made a delicious berry crumble-inspired cocktail." My research revealed that the more accurate description is "Kowakian monkey-lizard" according to Wookieepedia, and I certainly remembered him despite not having seen the movies in quite a while.
The Salacious Crumble that Matt made me laughed at the senses with lemon, berry, and orange aromas. Next, a creamy lemon and orange sip mocked the whiskey and berry flavors on the swallow.

Monday, May 16, 2022

firmin's folly

1 1/2 oz Mezcal (Peloton de la Muerte)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 oz Tempus Fugit Crème de Cacao
2 dash Chocolate Bitters (Angostura Cocoa)

Stir with ice and strain into a cocktail coupe.

Two Mondays ago, I opened up Robert Simonson's Mezcal & Tequila Cocktail Book and landed upon Firmin's Folly. The recipe was created by Dylan O'Brien at Prizefighter in Emeryville, California, in 2019, and he named it after the protagonist of Malcolm Lowry's 1947 Under the Volcano. Since I have enjoyed two other tributes, the Under the Volcano from the Rogue Cocktail Book and the Hawthorne's Under the Volcano, I decided to make this homage to Geoffrey Firmin, the dipsomaniac British diplomat in Mexico. Dylan described how his creation "struck me as the kind of thing a British alcoholic might have drunk in the '40s while whiling away the day."
Firmin's Folly opened up with smoke, caramel, and tropical aromas on the nose. Next, a caramel-driven sip flowed into smoky, vegetal, cooked banana, and spice flavors on the swallow.

Sunday, May 15, 2022

fistful of dollars

1 1/2 oz Old Grand-Dad Bonded Bourbon
1/4 oz Cointreau
1/4 oz Campari
1 oz Don's Mix (2/3 oz grapefruit juice + 1/3 oz cinnamon syrup)
3/4 oz Lemon Juice
1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Decanter)

Shake with ice, strain into a cocktail coupe, and garnish with an orange twist.
Two Sundays ago, I opened up Death & Co.'s latest book Welcome Home and landed upon the Fistful of Dollars which was Tyson Buhler's 2015 tribute to the 1964 Western movie. Overall, it reminded me of a Bourbon for gin Jasmine made more complex with Don's Mix of grapefruit and cinnamon. In the glass, the Fistful of Dollars proffered an orange, cinnamon, and grapefruit aroma. Next, a citrussy grapefruit and lemon sip flowed into Bourbon, orange, and cinnamon flavors on the swallow.

Saturday, May 14, 2022

diki-diki

2/3 Calvados (2 oz Morin Selection)
1/6 Swedish Punsch (1/2 oz Kronan)
1/6 Grapefruit Juice (1/2 oz)

Shake with ice and strain into a cocktail glass; I added a grapefruit twist.
I had recently spotted a reference to the Diki-Diki, and I was surprised to discover that I had neither made one nor posted about it on the blog. To rectify that two Saturdays ago, I opened up my copy of the 1930 Savoy Cocktail Book and made the recipe. I later traced the drink back to Robert Vermiere's 1922 Cocktails: How to Mix Them book where the ratio was a bit more Swedish punsch and grapefruit heavy (2:1:1 ratio instead of 4:1:1 in the Savoy). Vermiere described how he introduced this drink at the Embassy Club in London shortly before the publication of his book, and that "Diki-Diki is the chief monarch of the Island Ubian (Southern Philippines), who is now 37 years old, weighs 23 lb., and his height is 32 in." The Diki-Diki from the Savoy yielded a grapefruit, caramel, and rum aroma. Next, a semi-dry grapefruit and caramel sip transitioned into apple and tea flavors on the swallow. Overall, I felt that the flavor could be improved here, and perhaps Vermiere's ratio would fix that. Other recipe variations decrease the grapefruit and add simple syrup to balance the drink better and others add touches of dark rum and lemon juice into the mix.

Friday, May 13, 2022

disco ball (sother teague)

1 oz Mezcal (Peloton de la Muerte)
1 oz Blanc Vermouth (Dolin)
1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
2 dash Chamomile Bitters (Bittermens Burlesque)

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

Two Fridays ago, I returned to Sother Teague's I'm Just Here for the Drinks to uncover any glossed over gems. There, I spotted the Disco Ball that reminded me of the H-Bomb given the split of Green and Yellow Chartreuse. Sother based this drink on a shot of equal parts mezcal, Green Chartreuse, and Yellow Chartreuse of the same name, and he modified it to be more cocktail-like similar to his alterations on the C.I.A.. The original can be traced back to Kara Newman's 2016 Shake. Stir. Sip. book where she sourced the recipe from Ford Roberts at Grain and Grape Exchange in Jacksonville, Florida, where the shot is on tap. Robert Simonson in the New York Times commented on the shot as, "If there are any booze bullies that can back mezcal into a corner, it's the tag team of Green and Yellow Chartreuse. They dominate here, creating a liquid riot of herbs in a glass, with a background smokiness the only hint that the mezcal's still hiding in there."
Sother's alteration was to reduce the Chartreuse's effect by doubling the mezcal and adding in blanc vermouth to make the shot original more cocktail-worthy. Sother Teague's Disco Ball illuminated the senses with lemon, smoke, and herbal aromas. Next, a semi-sweet white grape sip spun into smoky, vegetal, and herbaceous notes on the swallow.

Thursday, May 12, 2022

savoir faire

1 1/2 oz Gin (Bombay Dry)
3/4 oz Dry Vermouth (Noilly Prat)
1/2 oz Yellow Chartreuse
1/4 oz Benedictine
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist (include the twist).
Two Thursdays ago, I was scanning the Kindred Cocktails database for the evening's drink. There, I spotted Rafa Garcia Febles' 2013 Savoir Faire that came across like a Poet's Dream crossed with a Puritan. The combination of Benedictine and Yellow Chartreuse has proven to be a wonderful combination that was first published with the Widow's Kiss in 1895 via George Kappeler's Modern American Drinks. The Savoir Faire in the glass donated an orange and herbal bouquet to the nose. Next, a semi-sweet sip with a hint of caramel elegantly danced into a gin, herbal, and orange swallow.

Wednesday, May 11, 2022

terms of treaty

1 oz Buffalo Trace Bourbon (Old Grand-Dad Bonded)
1 oz Pierre Ferrand 1840 Cognac (Du Peyrat Selection)
1/2 oz Zurbaran Cream Sherry (Lustau East India Solera)
1/2 oz Giffard Crème de Banane (Tempus Fugit)
1 tsp Demerara Syrup
1 dash Bitter Truth Jerry Thomas Decanter Bitters

Stir with ice and strain into a Nick & Nora glass.
Two Wednesdays ago after my bar shift, I reached for Death & Co.'s Welcome Home book and landed upon Eryn Reece's 2014 Terms of Treaty. The combination of Cognac, sherry, and banana liqueur reminded me of the Baldwin Bar's French Connection and also The Zemurray with Bourbon instead of brandy. Once prepared, the Terms of Treaty welcomed the senses with a caramel and raisiny grape aroma. Next, caramel and raisin notes continued on into the sip, and the swallow proffered up Bourbon, chocolate, and banana flavors with a spiced finish.

Tuesday, May 10, 2022

golden ticket

1 1/2 oz Bourbon (Old Grand-Dad Bonded)
1/2 oz Amaro Montenegro
1/2 oz Honey Syrup 1:1
1/2 oz Lemon Juice

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.
While bartending at Drink, I have had good luck with the Gold Rush variation the Rose Gold, but I wanted something for guests who did not enjoy as much bitterness in their cocktails. Therefore, to keep the orange notes, I subbed in Amaro Montenegro for the Campari and have had good luck with it in both the Bourbon and Bee's Knee's riff gin versions. I mentioned this a few weeks prior in my mezcal-rhum agricole All of Freud's Beautiful Women post which stemmed from these more accessible riffs. With this Gold Rush-like drink, soon guests wanted a name, so I decided to make this at home. After weighing the various "gold" names, I settled on the Golden Ticket. Once prepared, it donated a floral, lemon, and clementine aroma. Next, lemon, honey, and orange notes on the sip stepped aside for Bourbon, floral, tangerine, and cinnamon flavors on the swallow.

Monday, May 9, 2022

witch doctor

3/4 oz Cognac (Du Peyrat Selection)
3/4 oz Mezcal (Peloton de la Muerte)
1/2 oz Sweet Vermouth (Lacuesta Rojo)
1/4 oz Cynar
1/4 oz Maraschino Liqueur (Luxardo)
2 dash Grapefruit Bitters (Bittercube Jamaican #2)

Stir with ice, strain into a rocks glass pre-smoked with a sage leaf, add a large ice cube, and garnish with grapefruit oil from a twist.
Two Mondays ago, I reached for Trevor Felch's San Francisco Cocktails and spied the Witch Doctor created at the Linden Room. The combination of Cognac, mezcal, and Maraschino reminded me of the 1910 Cocktail, and the duo of Maraschino and Cynar made me think of the Bensonhurst. Luckily, my sage shrub had come back for the season so that I could finally make this drink properly. On the nose, I was greeted by grapefruit, smoke from both the mezcal and burned sage, and a hint of nutty cherry aromas. Next, grape and caramel on the sip flowed into Cognac, vegetal, and nutty cherry flavors on the swallow with a smoke and earthy finish.