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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 Banane
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.

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.

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.

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.

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.

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.

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.

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.

broadway

40 mL Michter's US1 Rye Whiskey (1 1/2 oz)
10 mL Bonal Gentiane-Quina (2 tsp or 1/3 oz)
5 mL Maraschino Liqueur (1 tsp Luxardo)
2.5 mL Maple Syrup (1/2 tsp)
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass with ice, and garnish with a cherry (omit).Two Sundays ago, I delved back into The Claridge Cocktail Book and spotted the Broadway created by Nathan McCarley-O'Neill at the Claridge's bar in London. Overall, it reminded me of a Fancy Free with hints of maple and Bonal quinquina to round out the balance. In the glass, the Broadway showcased a rye and nutty cherry bouquet to the nose. Next, grape and maple notes on the sip gave way to rye, maple, cherry, and clove flavors on the swallow.

sable

2 oz Reposado Tequila (Cimarron)
1/4 oz Maple Syrup
1/4 oz Coffee Liqueur (Galliano Ristretto)
2 dash Bittermens Mole Bitters (Angostura Cocoa)

Build in a rocks glass, add a big ice cube, stir to mix and chill, and garnish with an orange twist.Two Saturdays ago, I opened up Kara Newman's Nightcap book for that reason -- a way to wrap up my evening as well as my bartending work week. The drink that spoke to me was the Sable by Vincent Chirico at Raine's Law Room in New York City, since a tequila Old Fashioned sweetened with coffee liqueur and maple syrup seemed delightful. While I have had tequila and mezcal drinks partnered with each of those sweeteners, I have not had them both in the sample glass regardless of the liquor base. Once combined, the Sable welcomed the nose with an orange, maple, and roast aroma. Next, maple's richness on the sip flowed into vegetal tequila, earthy maple, and roasty coffee flavors on the swallow with a maple and chocolate finish.

the coley

15 mL Smith & Cross (1/2 oz)
7.5 mL Havana Club 3 Year Rum (1/4 oz Privateer Tres Aromatique Overproof White Rum)
20 mL Campari (3/4 oz)
15 mL Sweet Vermouth (1/2 oz Lacuesta Rojo)
7.5 mL Averna (1/4 oz)
2 dash Chocolate Bitters (Angostura Cocoa)

Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.Two Fridays ago, my copy of The Claridge Cocktail Book that was recommended by Camper English of Alcademics arrived, and I wanted to make my post-shift drink from its pages. The one that called out to me was the Coley which appealed to me for two reasons: first, it came across like a Right Hand and Kingston Negroni, and second, my calico cat is named Coley (after the Hanky Panky creator Ada Coleman). The recipe was attributed to Ivan Villegas at Davies & Brook in London, and Ivan commented on Instagram that one of his coworkers collaborated on it (but used only his Instagram handle that was not attached to a real name). In the glass, the Coley brought forth an orange, caramel, and funky rum aroma. Next, grape and caramel notes on the sip slid into rum funk, chocolate, and orange flavors on the swallow.

birds & bees

1 1/2 oz Gin (Bombay Dry)
1/2 oz Sweet Vermouth (Lacuesta Rojo)
1/2 oz Honey Syrup 1:1
1/2 oz Lemon Juice
1/4 oz Fernet Branca

Shake with ice and strain into a cocktail coupe.Two Thursdays ago, I wondered what two gin classics would be mashed up -- the Hanky Panky and the Bee's Knees. Both recipes are often traced back to the 1920s, although the first publication of the Bee's Knees was in 1948 via David Embury. For a name, I originally was going to call this None of Your Business as a nod to Sasha Petraske's The Business (a Bee's Knees with lime instead of lemon juice), but Birds & Bees won out given the connotations of Hanky Panky. In the glass, the Birds & Bees showcased a floral, lemon, and menthol aroma. Next, lemon, grape, and honey notes on the sip buzzed into gin, honey, and minty-menthol flavors on the swallow.

alternative ulster

1 1/2 oz Irish Whiskey (Teeling Small Batch)
3/4 oz Amaro Montenegro
3/4 oz Dry Vermouth (Noilly Prat)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, garnish with a lemon twist (orange twist).I was scanning the Kindred Cocktails database two Wednesdays ago to uncover a post-bar shift nightcap, and I stumbled upon the Alternative Ulster. I was lured in by the name which reminded me of a 1978 song by the Irish punk band Stiff Little Fingers (which appears on my Spotify punk mix), and the recipe crafted by Josh Perez at Middle Branch in Manhattan was submitted to the site by its creator in 2014. Overall, it reminded me of an Amaro Montenegro for Benedictine take on the Brainstorm from the Savoy Cocktail Book. In the glass, the Alternative Ulster gave forth an orange, clementine, and whiskey aroma. Next, hints of citrus and caramel on the sip flowed into whiskey, orange, nectarine, and cinnamon flavors on the swallow.

the monkey's uncle

1 oz El Dorado 12 Year Rum
1 oz Santa Teresa 1796 Rum (Diplomatico Riserva Exclusiva)
1/2 oz Amaro Sibilla
1/2 oz Giffard Banane du Bresil (Tempus Fugit)
2 dash Bittermens Tiki Bitters (Bittercube Jamaica #2)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist (orange twist).Two Tuesdays ago, I selected Amanda Schuster's New York Cocktails from the book shelf. There, I happened upon the Monkey's Uncle that was created by Timothy Miner at the Long Island Bar when Amanda requested a stirred Tiki drink from him. Overall, the recipe reminded me of a rum for whiskey Banana Toronto of sorts. In the glass, the Monkey's Uncle presented an orange, caramel, and herbal bouquet to the nose. Next, caramel and tropical notes on the sip climbed to a rum, caramel, earthy bitter, and banana swallow.

fernet flip

1 oz Fernet Branca
1 oz Amaro Nonino
1/2 oz Yellow Chartreuse
1/2 oz Simple Syrup
1 Whole Egg

Shake once without ice and once with ice and strain into a cocktail coupe.Two Mondays ago, I returned to the Hawthorne bar bible and fell upon the Fernet Flip crafted by Ryan Lotz during his 2011-2012 tenure at the bar. It came across as an expansion of the Fernet Flip crafted a few years before next door at Eastern Standard by adding Amaro Nonino and Yellow Chartreuse to the mix. Once prepared, this Fernet Flip proffered minty and menthol aromas to the nose. Next, a creamy and caramel sip shared a hint of orange, and the swallow followed through with caramel, minty, and menthol flavors with a very gentle finish. Overall, the additions of the two liqueurs made the Fernet Flip rather elegant.

the accent

1 oz Blended Scotch (Famous Grouse)
1 oz Bonal Gentiane-Quina
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Bols Genever
1 dash Bittermens Mole Bitters (Angostura Cocoa)

Stir with ice and strain into a cocktail coupe.Two Sundays ago, I was searching Facebook for a post, and I came across a 2013 drink of the day at Backbar as a surprise side result. The bartenders at Backbar were inspired by Ran Duan's 2012 Spice Trade at the Baldwin Bar and riffed on it. Here, the Accent presented a grape, malt, and Scotch bouquet to the nose. Next, the grape on the sip flowed into malt, Scotch, nutty grape, and herbal flavors on the swallow with a chocolate finish.