sargasso

2 oz Aged Rhum Agricole (JM Gold)
3/4 oz Lustau East India Solera Sherry
1/2 oz Aperol
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.Two Wednesdays ago, I came across the recipe for the Sargasso that I had made just before I had started writing for the blog here in June of 2008, so it never got entered on my LiveJournal; therefore, I decided to give it another spin 14 years later and finally post it. The drink was created by Don Lee at PDT in Manhattan, and it placed second in the 3rd annual Rhum Clement's Cocktail Challenge in 2008. The combination was very similar to the rye-based Dewey D that Daniel Eun of PDT made for us at his guest shift at Eastern Standard in September 2008. Perhaps the Lustau East India Solera Sherry-Aperol duo was a popular motif at that bar back then. In my revisit, the Sargasso put forth an orange and grassy aroma. Next, grape and orange notes on the sip floated by grassy, funky rhum, berry, and orange flavors on the swallow.

thou shall not be named

1 1/2 oz Reposado Tequila (Cimarron)
1/2 oz Mezcal (Fidencio)
1/2 oz Amaro Sfumato
1/2 oz Cocchi Americano
1/2 oz Cocchi Vermouth di Torino

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with a lemon twist.Two Tuesdays ago, I spied an interesting recipe on Punch Drinks called Thou Shall Not Be Named. The drink was crafted by bartender Alicia Perry in San Diego and was inspired by the Boulevardier. Since it reminded me of the Rodeo Ghost, I was game to try it out. Once prepared, it offered up a lemon, roasty, vegetal, and smoke bouquet to the nose. Next, grape and roast notes on the sip flowed into vegetal, smoke, and bitter flavors on the swallow in a sharp earthy way.

the upstart

1 oz Diplomatico Reserva Exclusiva Rum
3/4 oz Woodford Reserve Rye (Rittenhouse)
3/4 oz Lustau East India Solera Sherry
3/4 oz Cynar
1 dash Bittermens Mole Bitters (Angostura Cocoa)

Stir with ice and strain into a coupe glass.Two Mondays ago, I returned back to Kindred Cocktails where I spotted The Upstart that had been published in InsideHook. The recipe was crafted by Jim Betz at Eleven Madison Park in Manhattan that he named after the 2015 Derby hopeful. The combination reminded me of the Blossom Bar's Palm Viper and NoMad's Fortune Teller, so I figured that it would be a winner. Here, The Upstart raced to the nose with caramel and vegetal aromas. Next, the sherry's grape mingled with that caramel note on the sip, and swallow came through with rum, rye spice, dark vegetal, and dry fruit flavors.

reef break

1 3/4 oz Suntory Hoku Vodka (Vesica)
1 oz Lustau Fino Sherry (Tio Pepe)
1/4 oz El Dorado 3 Year White Rum (Privateer Tres Aromatique)
1 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)
1 tsp Cinnamon Syrup

Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.Two Sundays ago, I came across and intriguing vodka drink in Death & Co.'s Welcome Home book called the Reef Break. This vodka Martini of sorts by Tyson Buhler in 2019 took things in a tropical direction, so I was definitely interested in giving it a try. Once prepared, the Reef Break proffered a grapefruit, passion fruit, and cinnamon aroma. Next, a semi-sweet sip flowed into passion fruit and cinnamon notes on the swallow. The sherry and rum did add a bit of complexity, but here, the modifiers directed the flavor profile.

la avenida

1 oz Mezcal (Fidencio)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Dry Vermouth (Noilly Prat)
1 oz Aperol

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Saturdays ago, I was perusing the Kindred Cocktails database when I came across La Avenida created as a perfect mezcal Negroni riff at Teocalli Cocina in Lafayette, Colorado, circa 2019. The recipe that was sourced from a Reddit thread reminded me of mezcal versions of the Perfect Pal from The Independent and a perfect Contessa from No. 9 Park. Once prepared, La Avenida showcased an orange oil and smoke aroma. Next, orange, grape, and berry notes on the sip marched into orange, vegetal, smoke, and herbal flavors on the swallow.

dark entries

1 oz Mezcal (Fidencio)
1 oz Rhum Agricole (JM Blanc 100°)
1/2 oz Amaro Sfumato Rabarbaro
1/2 oz Aperol

Stir with ice and strain into a cocktail coupe. Garnish with a Bauhaus song medley or nothing at all.Two Fridays ago, I continued on my rabarbaro recipe quest and decided to riff on the Knife to a Gun Fight. I took the Sfumato-Aperol combination and placed it as support to the mezcal-agricole split base that I have used a bit since the Miracles Take Longer and Up Jumped the Devil. After I posted my second pass at the drink on Instagram, Jake Parrott of Haus Alpenz (distributor of Sfumato) chimed in with "50:50 rabarbaro and red bitter is a classic café drink in the Veneto – one of many drinks in Italy to get the moniker 'mezzo-mezzo'." For a name, the roast and smoke notes pushed me towards Dark Entries after the 1980 single by Bauhaus. Here, the Dark Entries proffered roast and smoke notes to the nose. Next, caramel, orange, and rhubarb notes on the sip spun into grassy vegetal, smoke, and orange flavors on the swallow.

campo viejo

1 1/2 oz Rittenhouse Rye
1/2 oz Mezcal (Fidencio)
1/2 oz Fernet Branca
1/2 oz Benedictine
1 dash Mole Bitters (Angostura Cocoa)
1 dash Angostura Bitters

Build in an old fashioned glass, add a large ice cube, and stir to mix and chill.Two Thursdays ago, I got home from Drink where I made a guest an Oldfield. I was inspired to take that combination of rye, Fernet, Benedictine, and Angostura in the direction of the Last American Hero (another drink that I made that night) by splitting the base 3:1 with the minor part mezcal and adding chocolate bitters. For a name, I riffed on the Oldfield and dubbed it the Campo Viejo (translation of "old field" in Spanish). The Campo Viejo ploughed through with a vegetal and smoke aroma. Next, caramel from the liqueurs provided a mellow sip, and the swallow changed things up with rye, smoky mezcal, herbal, and minty-menthol flavors.

manhattan project

1 oz Old Overholt Rye
1 oz Zucca Rabarbaro (Sfumato)
1 oz Sweet Vermouth (Cocchi)
4 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Wednesdays ago, I was scanning the Kindred Cocktail database for rabarbaro recipes to make use of my newly opened replacement bottle of Sfumato. There, I uncovered an old recipe from Carlo Caroscio that he created at Volt in Frederick, Maryland, in 2013; I met Carlo in 2016 when he joined the team at Backbar where he rose to bar manager, and he recently left Backbar for Portland, Maine, to help run the Death & Co. project The Danforth. The Manhattan Project reminded me of one of the recipes at La Brasa when I first joined in 2019 called the Law of Octaves (2 oz Old Overholt Rye, 1 oz Zucca, 1 dash Prohibition Aromatic Bitters; coupe with flamed orange twist) but this one added sweet vermouth and orange notes to the mix. Once prepared, the Manhattan Project led off with an orange, herbal, and roast aroma. Next, grape and roast notes on the sip gave way to rye, bitter herbal, and orange flavors on the swallow.

cipher

1 1/2 oz Navazos Palazzi Overseas Malt Whiskey (Kavalan Classic)
1/2 oz Avua Amburana Cachaça (Salinas Umburana)
1/4 oz Galliano Ristretto
1/4 oz Yellow Chartreuse
1 dash Miracle Mile Red Eye Bitters (Bitter Cube Corazon)
1 dash Absinthe (15 drop Copper & Kings)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Tuesdays ago, I returned to Death & Co.'s Welcome Home where the Cipher appeared like a great nightcap. This Old Fashioned of sorts was crafted by Sam Johnson in 2019, and like the Long Story Short two nights before, it utilized a 3:1 whiskey to sugar cane spirit split. In the glass, the Cipher generated an orange, coffee, floral, and wood aroma. Next, the coffee liqueur's roast notes flowed through the sip, and the swallow conjured whisky, woody, grassy, coffee, chocolate, and anise flavors.

the ecstasy of gold

1 1/2 oz Armagnac (Marie Duffau Napoleon Armagnac)
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Benedictine
1/2 oz Lemon Juice (*)
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail coupe.
(*) Perhaps 3/4 oz lemon juice would balance the sweetness better.Two Mondays ago, I was looking through the Kindred Cocktails database when I spied the Ecstasy of Gold by Chicago-based user named Applejack in 2019. The combination of crème de banane, Benedictine, and lemon was alluring for it reminded me of Sahil Mehta's Bird of Passage. Once prepared, this Armagnac drink delivered a lemon and banana bouquet to the nose. Next, a creamy, lemon, and tropical sip led into brandy, herbal, and banana flavors on the swallow. Overall, the balance was a touch sweet for me, so see my note above about upping the lemon juice slightly.

long story short

1 1/2 oz Old Forester Signature Bourbon (Evan Williams Bonded)
1/2 oz Smith & Cross Rum
1/2 tsp Cinnamon Syrup
1/2 tsp Demerara Syrup
1/2 tsp Giffard Passion Fruit Liqueur (Passion Fruit Syrup)
1 dash Bitter Truth's Jerry Thomas Decanter Bitters

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.Two Sundays ago, I began perusing the Death & Co. Welcome Home book and spotted Jeremy Oertel's Long Story Short. This 2017 recipe reminded me of the African Queen that I had two weeks prior given the Old Fashioned structure accented by passion fruit liqueur (and where I utilized passion fruit syrup instead). Once prepared, the Long Story Short gave forth an orange, tropical funk, and cinnamon aroma. Next, caramel and a hint of fruit on the sip flowed into Bourbon, funky rum, and cinnamon flavors on the swallow with a tropical finish.

kingston watusi

1 1/2 oz Smith & Cross Rum
1/2 oz Campari
1/2 oz Fernet Branca
1/2 oz Crème de Banane (Tempus Fugit)

Build in an old fashioned glass, add a large ice cube, and stir to mix and chill. No garnish.Two Saturdays ago, I finished my bartending work week and needed a nightcap. I was too tired to peruse cocktail books for a recipe, so I began to think about a few flavor combinations including Smith & Cross Rum-Campari in the Kingston Negroni, Campari-banana liqueur in the Banana Boulevardier, Fernet-banana in the Banana Toronto, and Campari-Fernet in the Eeyore's Requiem and more recently in the Trash Polka. As the dance of ingredients came together, I dubbed it the Kingston Watusi, and it led off with an overripe pineapple, banana, and petrol funk aroma. Next, caramel on the sip cavorted into funky and tropical bitter flavors on the swallow.

bird on a wire

2 oz Buffalo Trace Bourbon (Evan Williams Bonded)
3/4 oz Lemon Juice
3/4 oz Rothman & Winter Pear Liqueur
1/2 oz Cinnamon Syrup
9 drop Fee's Old Fashioned Aromatic Bitters (Fee's Whiskey Barrel-Aged)

Shake with ice, strain into a coupe, and garnish with a coiled lemon twist.Two Fridays ago after getting home from closing the bar, I reached for The Bartender's Manifesto and selected Robby Hayne's 2011 Bird on a Wire. I actually made a drink called A Drunk in a Midnight Choir inspired (in name only) by Robby's drink recipe that Andrea had spotted online (but somehow we never made). Well it was time to try out this Violet Hour number, and it yielded a lemon, caramel, pear, and cinnamon bouquet. Next, lemon, caramel, and orchard fruit on the sip landed upon Bourbon, pear, and cinnamon flavors on the swallow.

lower mills

2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Cynar
1/4 oz Benedictine (1/2 oz) (*)

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist (lemon twist).
(*) The drink is better balanced with 1/2 oz Benedictine to my taste instead of sticking to the David Embury ratio.Two weeks ago, my co-worker Kevin Morrison wanted me to try his riff on the house cocktail, the Fort Point, that he created and dubbed the Lower Mills after the neighborhood he grew up in (but different from the Lower Mills created by Ted Gallagher). Here, he subbed out the Punt e Mes for Cynar while still keeping the David Embury-inspired 8:2:1 ratio. I gave it a whirl and found that it needed a bit more Benedictine to make up for the sweetness balance between Cynar and Punt e Mes. That equal parts recipe got the Cynar-Benedictine ratio similar to the Filthy Rich, Interrobang‽, and 100 Year Old Cigar. Here, the Lower Mills proffered lemon and herbal aromas to the nose. Next, caramel and malt on the sip flowed into rye and herbal flavors on the swallow with a hint of vegetal funky notes.

rubber soul

2 oz Añejo Rum (RL Seale 10 Year)
1/2 oz Coffee Liqueur (Kahlua)
1 bsp Campari (1/8 oz)
1 dash Bittermens Mole Bitters (2 dash Angostura Cocoa)

Stir with ice and strain into an old fashioned glass with a large cube (build in an old fashioned glass, add a large cube, and stir). Garnish with an orange twist.Two Tuesdays ago, I turned to the Kindred Cocktails database and landed upon NYC bartender Rafa Garcia Febles' Rubber Soul. He described his 2013 creation named after a Beatles album as an "Aged rum version of the Revolver with chocolate bitters and a bit of Campari." In the glass, the Rubber Soul proffered orange, coffee, and chocolate aromas to the nose. Next, caramel and roast notes on the sip bounced into rum, coffee, bitter orange, and roast flavors on the swallow.

merit badge

1 1/2 oz Fernet Branca
1/2 oz Reposado Tequila (Cimarron)
1 oz Cocchi Vermouth di Torino
1/2 oz Tempus Fugit Crème de Cacao
1 dash Chocolate Bitters (Angostura Cocoa)
1 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a mint sprig.Two Mondays ago, I turned to The Bartender's Manifesto and spied the Merit Badge by Aneka Saxon. This 2018 creation at the Violet Hour in Chicago reminded me of the Thin Mint Julep that Ryan Lotz made for us at Lineage in 2011. Here, things kicked off with a mint and menthol aroma. Next, caramel and grape on the sip helped to garner minty, menthol, vegetal, and chocolate flavors on the swallow.

havana lady

1 1/2 oz Gin (Beefeater)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Swedish Punsch (Kronan)
1/2 oz Lemon Juice
1/8+ oz Simple Syrup
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail coupe.Two Saturdays ago, I pondered the egg white Lady series of drinks that includes the more famous White and Pink Ladies and wondered if I could take it in the direction of the Havana. The original Havana Cocktail was apricot eau de vie, Swedish punsch, gin, and lemon juice, and it was updated in the 2009 Big Bartender's Book to utilize the more common apricot liqueur instead of eau de vie along with a change in proportions. When adapted to the Lady structure, the Havana Lady sashayed in with pine, floral, and apricot aromas. Next, a creamy caramel and lemon sip flowed into gin, spice, tea, and apricot flavors on the swallow.

old number one

1 oz Aged Apple Brandy (Laird's Bonded)
1 oz Blended Scotch (Cutty Sark Prohibition)
1 oz Sweet Vermouth (Cocchi)
2 dash Angostura Bitters

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

Two Saturdays ago, I was working on my cocktail article on apple drinks for the Fall 2022 issue of Edible Boston and Edible Worcester, and I need to test out a recipe. I wanted to riff on the Marconi Wireless – a cocktail "I love so much that I named one of my cats Marconi." I later wrote, "One of the earliest recipes that I fell in love with was the Marconi Wireless as an apple Manhattan of sorts. Here, I riffed on that classic by adding a Scotch element to the mix [and swapping the bitters from orange to Angostura] to generate the Old Number One named after the world's first telephone at Charles William Jr.'s house on Arlington Street in Somerville, MA." That location is under a mile from my home, so it has been part of our city's tapestry of pride along with Marshmallow Fluff.The Old Number One began with smoke, apple, and grape aromas. Next, grape notes on the sip transmitted smoky Scotch, apple, herbal, and clove flavors on the swallow with a smoke and allspice finish.

cub room

1 oz Gin (Beefeater)
1 oz Lemon Juice
1/2 oz Grapefruit Liqueur (St. Elder)
1/2 oz Aperol
1/2 oz Honey Syrup 1:1

Shake with ice, strain into a rocks glass with ice (coupe without ice), and garnish with a rosemary sprig (omit).Two Fridays ago, a recipe on Punch Drinks called the Cub Room caught my attention. This recipe by bartender Anthony Rouhana at the Cub Room in Rochester, New York, reminded me of the Earthbound given the combination of honey and Aperol. Here, the Cub Room shared an orange, pine, and grapefruit aroma. Next, lemon and orange notes on the sip clawed into pine, grapefruit, orange, and honey flavors on the swallow.

barracuda

1 oz Santa Teresa 1796 Rum
1 oz La Gitana Manzanilla Sherry
3/4 oz Lime Juice
3/4 oz Simple Syrup
2 dash Orange Bitters

Shake with ice and strain into a cocktail coupe.For a second libation at Backbar, Andrea requested a Barracuda from bartender Anthony Brocatto. The name reminded me of the Barracuda that is a Daiquiri with Galliano, pineapple, and a champagne top that influenced Scott Holliday in the Whiskey-A-Go-Go, but the combination was more similar to Cane & Table's Death & Sundries. Once served up, this Barracuda presented a floral grape aroma that became more sherry driven as the drink warmed. Next, lime and caramel on the sip swam into rum and lime flavors on the swallow with a savory sherry finish.

voodoo carre

3/4 oz Hamilton's Zombie Blend Rum (*)
1 1/4 oz Hine VSOP Cognac
3/4 oz Carpano Antica Sweet Vermouth
1/4 oz Benedictine
1/4 oz Hamilton's Allspice Dram
1 dash Angostura Bitters

Stir with ice, strain into a double old fashioned glass with ice, and garnish with lime oil from a twist.
(*) Perhaps Plantation OFTD Rum would substitute in a pinch albeit at a hotter 138° instead of 118°.For my second cocktail at Backbar on the "Heatwave Menu," I asked bartender Anthony Brocatto for the Voodoo Carré which came across like a Tiki-influenced Vieux Carré. Anthony explained that former bar manager Carlo Caroscio introduced the recipe to the bar, but he was not sure if it was an adaptation of an existent recipe; Carlo recently left Backbar after a six year run to help open the Danforth in Portland, Maine. Here, the Voodoo Carré conjured up a lime, allspice, and rum bouquet to the nose. Next, grape and caramel notes on the sip envoked rum, Cognac, herbal, and caramel flavors along with some boozy heat on the swallow. Overall, in feel rather than flavor, this combination reminded me of the Vieux Ananas that I wrote about around a month ago.

concrete jungle bird

1/2 oz Los Vecinos Mezcal
1/2 oz Avua Prata Cachaça
1/2 oz Plantation Smoked Pineapple Rum
1/2 oz Italicus
1/2 oz Martini & Rossi Fiero Aperitivo
1 oz Pink Pineapple Juice
1/2 oz Lime Juice
2 dash Crude Tropi-500 Toasted Coconut-Pineapple-Allspice Bitters

Shake with ice, strain into a bird glass, garnish with a mint sprig, and add a straw.For Andrea's first pick off of Backbar's "Heatwave Menu," she selected the Concrete Jungle Bird that might have been a glimpse into the upcoming bird-themed menu or might have just gotten the bird glasses some inaugural usage before they are filled with a different recipe. Bartender Anthony Brocatto described this as a group effort where everyone added an ingredient or two to the mix. Here, the mint garnish dominated the aroma near the straw. Next, lime, fruity, and caramel notes on the sip cawed into bitter, vegetal, smoky, and bergamot flavors on the swallow.

negroni flowers

1 1/2 oz Ford's Gin
1/2 oz Campari
1/2 oz Lustau Fino Sherry
1/2 oz St. Germain

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.Two Tuesdays ago, Andrea and I ventured over to Backbar at open. There, we found a seat in front of Anthony Brocatto and were handed the rather appropriate "Heatwave Menu" that was preceding their bird-themed one. My first pick was the Negroni Flowers that we surmised was "Sherry Sam" Treadway's creation. As expected from the name, the libation began with a floral nose that was accented by the lemon oil from the garnish. Next, grapefruit and melon notes on the sip bloomed into gin, bitter nectarine, and melon flavors on the finish. Overall, the combination put an unusual twist on Campari's standard bitter orange dominance in a flavor balance.

cirque swizzle

1 1/2 oz Junipero Gin (Beefeater)
1/2 oz Yellow Chartreuse
1 tsp Crème Yvette
3/4 oz Lemon Juice
1/2 oz Vanilla Syrup
1/4 oz Simple Syrup

Build in a Pilsner glass, fill with crushed ice, and swizzle to mix and chill. Top with a thin layer of Crème Yvette (2 tsp) and add a straw.Two Mondays ago, I returned to the first Death & Co. Cocktail Book and uncovered the Cirque Swizzle. This recipe crafted by Jessica Gonzalez in 2011 was named after the drink's "pretty pink color... a cotton candy-like appearance." Here, the Crème Yvette floated on top donated a violet and hint of berry aroma. Next, lemon and berry notes on the sip sailed into gin, herbal, and floral-violet flavors on the swallow with a vanilla finish.

plain sailing

3/4 oz Gin (Beefeater)
3/4 oz Blanc Vermouth (Dolin)
3/4 oz Manzanilla Sherry (Tio Pepe Fino)
1/2 oz Sloe Gin (Plymouth)
1/4 oz Cane Syrup (JM Sirop de Canne)
2 drop (*) Saline Solution (1 pinch Salt)

Stir with ice, strain into a cocktail glass pre-rinsed with absinthe (Butterfly), garnish with a lemon twist.
(*) Punch says 2 dashes but two drops is more standard.A little over two weeks ago, I decided to make a recipe that I found in a search for sloe gin drinks on Kindred Cocktails. That one was called the Plain Sailing by Chicago bartender Paige Walwyn via Punch Drinks. Once prepared, it proffered a lemon and red fruit aroma. Next, the red fruit note continued on into the sip where it was chased by gin, raisin, and berry flavors on the swallow. Moreover, I attribute that raisin aspect on the advanced age of my sloe gin bottle.

the african queen

1 1/2 oz Rittenhouse Rye
1/4 oz Yellow Chartreuse
1/4 oz Averna
1 tsp Chinola Passion Fruit Liqueur (Passion Fruit Syrup)
1 tsp Vanilla Syrup

Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.Two Saturdays ago, I made a recipe called the African Queen created by Jon Mateer of TPC Sawgrass in St. Augusteen that I had spotted earlier in the week on his Instagram (@vodkapaysmybills). The combination seemed like the rye whiskey version of the Pickwick Club that I came up with on the fly at Drink a month before. In the glass, the African Queen conjured up orange, rye, and caramel aromas. Next, honey and caramel notes on the sip danced into rye, passion fruit, vanilla, and herbal flavors on the swallow.

tax the daisy

1 3/4 oz Bombay Gin (Beefeater)
1 oz Ramazzotti Amaro
1/4 oz Apricot Liqueur (Rothman & Winter)
7 drop Angostura Bitters
7 drop Orange Bitters (Angostura Orange)
1 Orange Twist
1 Lemon Twist

Shake with ice, strain into a cocktail coupe, and garnish with 3 drop Angostura Bitters.Two Thursdays ago, I was perusing the Kindred Cocktails database, and I began searching for Violet Hour recipes that never made it into their new book. There, I landed upon the 2009 Tax the Daisy as a curious shaken straight spirits gin drink. In the glass, the Tax the Daisy opened up with orange, clove, and allspice aromas. Next, caramel and orange notes on the sip led into root beer and pine flavors on the swallow.

william wallace

50 mL Chivas Regal 12 Year Blended Scotch (1 1/2 oz + 1 tsp Famous Grouse)
10 mL Sweet Vermouth (2 tsp Cocchi Vermouth di Torino)
10 mL Lustau Pedro Ximenez Sherry (2 tsp Oxford PX)
3 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.Two Wednesday ago, I returned to the Claridge's Cocktail Book and stumbled upon the William Wallace by Joe Schofield at Schofield's Bar in Manchester. He named this Rob Roy of sorts akin to the Ballentine after the late 13th century Scottish knight who fought for his country's independence from England. In the glass, it donated an orange and raisin aroma to the nose. Next, a rich grape sip flowed into Scotch, herbal, and raisin flavors on the swallow with an orange finish.

burrough's reviver

40 mL Beefeater 24 Gin (1 1/2 oz regular Beefeater)
20 mL Aquavit (3/4 oz Linie)
15 mL Orgeat (1/2 oz)
15 mL Lemon Juice (1/2 oz)
2.5 mL Simple Syrup (omit)
2 dash Absinthe (20 drop Copper & Kings)

Shake with ice and strain into a cocktail coupe.Two Tuesdays ago, I delved into the Claridge's Cocktail Book and spotted the Burrough's Reviver created by Nathan McCarley-O'Neill at the Merchant Hotel in Belfast. Nathan later wrote me how "It was a drink I created for the Beefeater 24 Global Final based around James Burrough, the creator of Beefeater," and that this Corpse Reviver #2 riff won said competition. To me, it read like a Corpse Reviver met the Army & Navy Cocktail with a touch of aquavit, so I was sold. Once prepared, it proffered a floral, caraway, and juniper aroma. Next, lemon and almond notes on the sip faded into gin, caraway, nutty, and anise flavors on the swallow.

fortunate son

2 oz Wild Turkey 101 Rye
1/2 oz Cocchi Sweet Vermouth
1/4 oz Crème de Cacao
1 tsp Amargo Vallet

Stir with ice and strain into a cocktail coupe.Two Mondays ago was the USBG Boston-Sipsmith Gin trip to the New England Aquarium that I helped to organize with Steph from Sipsmith. Afterwards, a few of us ventured over to Daiquiris & Daisies as a convenient midway point for our South Shore and Providence members who needed to make it to South Station later for a commuter line train home. Strangely, the drink that I ordered from bartender Joe Cammarata was neither a Daiquiri nor a Daisy (I did have a rhum agricole Daiquiri later though) but a delightful Manhattan variation created by Daren Swisher called the Fortunate Son. The Creedence Clearwater Revival tribute began with rye, chocolate, and herbal aromas. Next, grape, roast, and caramel notes on the sip flowed into rye and chocolate-herbal flavors on the swallow with a bitter finish. Overall, the combination reminded me a little of the Coney Island.