smoke show

2 oz Mezcal (Fidencio)
1/4 oz Cynar
1/4 oz Green Chartreuse
1/2 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White

Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon.Two Thursdays ago, I spotted an intriguing recipe on Liquor.com called the Smoke Show. The recipe was crafted by Liz Martinez at the Purple Pig in Chicago; its Green Chartreuse, Cynar, and egg white components reminded me of Two from L.A. except that this was more of a Mezcal Sour than a liqueur-driven number. Once prepared, the Smoke Show summoned a cinnamon, smoke, and vegetal aroma. Next, a creamy lemon sip wafted into smoky mezcal and herbal flavors on the swallow.

mordor coffee

1 1/2 oz Teeling Small Batch Whiskey
1/2 oz Caffé Borghetti
1/2 oz Cynar 70
1/4 oz Gran Classico
1/4 oz Punt e Mes
1 Whole Egg

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a spritz of Angustura (stenciled design).Two Wednedays ago, I stopped into Backbar during their Lord of the Rings Week(s) (it ended up being two weeks), and requested the Mordor Coffee from bartender Latavia Hall. It was described as "It's a bitter evil version of an Irish Coffee Flip" that sort of made me think about how one would expect a Coffee Cocktail to taste if they did not know the ingredients. The end result greeted the senses with a clove and allspice aroma from the bitters Eye of Sauron stencil. Next, a creamy, roast, and caramel sip was ruled by coffee, bitter herbal, and char flavors on the swallow with a bubblegum finish from the Gran Classico.

switchblade

2 oz Blanco Tequila (Cimarron)
3/4 oz Lime Juice
1/2 oz Crème de Cacao (Bols White)
1/4 oz Simple Syrup

Shake with ice, strain into a cocktail coupe, and garnish with a light dusting of cayenne chili powder.Two Tuesdays ago, I spotted a recipe that reminded me of the Red Grasshopper on the Bartender's Choice app called the Switchblade. The Switchblade was created by Riley Perrin at Nashville's Attaboy in 2018, and it fell in line with that bar lineage's fascination with the lesser known classic, the Holland Razor Blade. Since the Red Grasshopper was delicious, I was curious to see how the crème de cacao in place of the honey would fair in this build. Here, the nose was full of vegetal, lime, and chocolate aromas. Next, a lime-driven sip opened up into tequila and chocolate flavors on the swallow that got spicier over time.

flashbang

2 oz Overproof Cognac (Pierre Ferrand 1840)
1/2 oz Branca Menta
1/2 oz Benedictine

Shake with ice and strain into a coupe. I surmise that it is shaken as a nod to the Stinger. Two Mondays ago, I delved into my Food & Wine: Cocktails book collection and came across the Flashbang in the 2016 edition. The recipe was created by Donny Clutterbuck at Cure in Rochester, and I assumed that it was a riff on the Stinger since it was brandy-based, contained an ingredient that was minty, and was shaken even though it lacked citrus or dairy. Therefore, I decided to mix up this one and make a note to whip up a proper Stinger for the blog in the near future. Once prepared, it exploded on the nose with Cognac, herbal, and mint aromas. Next, a caramel sip crashed into Cognac, menthol, and gentian flavors on the swallow with a mint finish.

sin cyn

1 oz Scotch (Cutty Sark Prohibition)
1 oz Sweet Vermouth (Cocchi)
1 oz Cynar

Stir with ice, strain into a rocks glass with ice (coupe), and garnish with an orange twist.Two Sundays ago, I had recently seen an online reference to the Sin Cyn, and I thought that I had made it. Turns out that back in 2007, I made the gin variation of it called the Cin-Cyn (where the Cin part stands for the Cinzano sweet vermouth in the original version). I found the Sin Cyn recipe in Kara Newman's Shake Stir Sip book, and she credited Paul Dellevigne at the Red Owl Tavern in Philadelphia. Once prepared, the Sin Cyn greeted the senses with smoke, caramel, and orange aromas. Next, caramel and grape notes on the sip gave way to Scotch and herbal flavors on the swallow with a smoke-tinged finish.

painted lady

1 oz Gin (Beefeater)
1 oz Aged Apple Brandy (Laird's Bonded)
1/2 oz Benedictine
1/2 oz Cynar
1 dash Peychaud's Bitters

Stir with ice and strain into an absinthe-rinsed (Kübler) rocks glass.Two Saturdays ago, I became inspired by Maks Pazuniak's 100 Year Old Cigar and took the rum-Scotch combination in a gin-applejack direction by way of the Pink Lady. It seemed that Peychaud's Bitters would round out the combination better than Angostura, and I dubbed this one the Painted Lady as perhaps a nod to the Women of the Wild West night I did back with Katie Emmerson at the Blue Room a decade ago last month. The Painted Lady led off with an anise aroma from the absinthe rinse. Next, apple and caramel notes on the sip danced into pine, apple, herbal, and caramel flavors on the swallow with an anise finish. A few folks made it after I posted it on Instagram, and one declared "A fantastic beverage. Made it this evening. The makings of a modern classic."

diamonds & toads

1 1/2 oz Louis Royer Cognac (Pierre Ferrand 1840)
3/4 oz Blanc Vermouth (Dolin)
3/4 oz Suze
5 dash Absinthe (1/2 tsp Kübler)

Stir with ice, strain into a rocks glass with ice, and garnish with a lemon twist.Two Fridays ago, I logged into ShakeStir to peruse their recipe database. There, I was lured in by Diamonds & Toads created by Nick Bennett circa 2013 while he was at Booker & Dax in Manhattan. He named his Cognac riff on a White Negroni after a French fairytale, and the combination of Cognac, Suze, and absinthe reminded me of Gary Regan's La Tour Eiffel. After mixing up this drink, it donated a lemon and herbal aroma to the nose. Next, white wine notes on the sip hopped into Cognac, gentian, and anise spice flavors on the swallow.

pocket square

1 1/2 oz Amaro Ciociaro
1/2 oz Tanqueray Gin (Beefeater)
1/4 oz Campari
1/4 oz St. Germain (St. Elder)
3/4 oz Lemon Juice
1/2 oz Simple Syrup

Shake with ice, strain into a rocks glass with ice, and garnish with a grapefruit twist. Two Thursdays ago, I was scanning the Kindred Cocktails database and came upon a good follow-up to the amaro-heavy Copper Dagger from the night before called the Pocket Square. The recipe was created by Toby Maloney at the Violet Hour in Chicago and published in a 2011 Complex article. Its structure reminded me of an Amaro Ciociaro for Campari version of Toby's Eeyore's Requiem in Sour format. In the glass, the Pocket Square presented a grapefruit aroma from the twist. Next, caramel, orange, and lemon notes on the sip tucked into a bitter orange swallow with hints of grapefruit and pine. Overall, the combination reminded me of a reverse Jasmine of sorts.

copper dagger

1 3/4 oz Averna
1/4 oz Plantation OFTD Overproof Rum
1/4 oz St. Germain (St. Elder)
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 drop Bittercube Blackstrap Bitters
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with 7 drop Bittercube Blackstrap Bitters.Two Wednesdays ago, I opened up the Bartender's Manifesto by Toby Maloney and Emma Janzen and came across the amaro-laden Copper Dagger as a curious egg white Sour. The recipe was crafted by Ira Koplowitz in 2008, and the combination reminded him of all the great flavors in Coca Cola like lavender and citrus. The healthy slug of Averna here reminded me of the Averna Diamond Fizz that I did at Loyal Nine, so I was definitely curious about giving it a try. Once prepared, the Copper Dagger donated a cinnamon and molasses bouquet to the nose. Next, a creamy lemon and caramel sip flowed into caramel, cola, and herbal flavors on the swallow.

sure fire

1 oz Amontillado Sherry (Lustau)
1 oz Punt e Mes
1 oz Amaro Nardini

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Mondays ago for the cocktail hour, I pulled up the Bartender's Choice app and came upon the Sure Fire by Michael McCollum at Attaboy in Nashville. Its combination of sherry and Amaro Nardini made me recall the Blade of Destiny and the Andorra, so I was game to give this a go. In the glass, the Sure Fire conjured up orange, caramel, and herbal aromas. Next, grape and caramel on the sip gave way to nutty, bitter, and herbal flavors on the swallow.

too weird to live, too rare to die

3/4 oz Del Maguey Mezcal Vida (Fidencio)
3/4 oz Branca Menta
3/4 oz Luxardo Maraschino
3/4 oz Lime Juice

Shake with ice and strain into a cocktail coupe.Two Mondays ago, I returned to Seattle Cocktails by Neil Ratliff to make a strange Branca Menta recipe. That drink was the Too Weird to Live, To Rare to Die by Dave Flatman and Kraig Rovensky at The Old Sage that they created due to their shared love of Branca Menta as a riff on the Last Word. The combination first reminded me of the Accidental Hipster with the Fernet ingredient and Maraschino in an equal parts number, and later it made me recall the Alligator Monday with the mezcal and Branca Menta. Here, the cocktail began with mint, smoke, and roasted vegetable aromas. Next, lime, caramel, and a hint of cherry on the sip flowed into smoky agave, mint, and nutty cherry flavors on the swallow.

closing argument

2 oz Bourbon (Wild Turkey 101°) (*)
1/2 oz Amaro Nardini
2 dash Chocolate Bitters (Bitter Truth)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.
(*) This would prosper with a softer Bourbon or a barspoon of Demerara syrup.Two Sundays ago, I opened up the Bartender's Choice app and came upon the Closing Argument that reminded me of a Monte Carlo with Amaro Nardini and chocolate bitters instead of Benedictine and Angostura. This Old Fashioned variation was created by Matty Clark in 2017 at Attaboy in Manhattan. Once built, it came through to the nose with an orange, caramel, and herbal gentian aroma. Next, caramel on the sip gave way to Bourbon, gentian bitterness, herbal, and chocolate flavors on the swallow.

devil makes work

1 1/2 oz White Rum (Privateer Silver)
1/2 oz Rhum Agricole (Rhum JM Blanc 100°)
1/2 oz Falernum (Velvet)
1/4 oz Fernet Branca
1/4 oz Curaçao (Pierre Ferrand Dry)
2 dash Angostura Bitters

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Saturdays ago I became inspired after discussing online how the Don't Give Up the Ship was originally the Napoleon in the Savoy Cocktail Book but Crosby Gaige's renaming of it made the combination successful. I decided to mashup that classic with the Corn'n'Oil akin to my A Six for A Nine that combined the Creole with the Corn'n'Oil. I originally tried aged Barbados rum as the base, but it needed a lighter spirit and some funk. For a name, I opted for a saying common on Barbados of the Devil Makes Work with leaving out the "for idle hands to do" part. Prepared with the agricole, it donated an orange, grassy, and menthol aroma to the nose. Next, a sip with light citrus peel notes sailed into grassy rum, lime, bitter herbal, orange, and spice flavors on the swallow.

kensington

2 oz Bourbon (Evan Williams Bonded)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Dry Vermouth (Noilly Prat)
1 bsp Orange Marmalade (Trader Joe's Seville Orange)
2 dash Peychaud's Bitters

Stir with ice, double strain into a cocktail coupe, and garnish with an orange twist.Two Fridays ago, Al Sotack posted a link to his new Epicurious article which had a recipe that he created at the Franklin Mortgage & Investment Co. years ago called the Kensington. Al named his Manhattan riff after a Philadelphia neighborhood, and he included marmalade in the mix which I found unique since it was a stirred cocktail. In the glass, the Kensington showcased an orange oil bouquet over Bourbon and more orange aromas. Next, grape with a citrussy accent on the sip flowed into Bourbon, candied orange peel, and anise flavors on the swallow.

kingslayer

2 oz Eagle Rare Bourbon (Evan Williams Bonded)
1 oz Dolin Blanc Vermouth
1/2 oz Amaro Ciociaro
1 bsp Pastis (1/8 oz Pastis d'Autrefois)

Stir with ice, strain into a rocks glass, and garnish with a lemon twist.Two Thursdays prior, I reached for my copy of Seattle Cocktails by Neil Ratliff and came upon the Kingslayer. The recipe was crafted by Jesse Cyr at the Fairmont Olymic Hotel as a mashup of a Sazerac and a Manhattan. Once stirred and strained, the Kingslayer attacked the senses with a lemon, licorice, caramel, and orange aroma. Next, caramel on the sip from the amaro led into Bourbon, orange, licorice, and anise flavors on the swallow.

the great silence

1 1/2 oz High West Double Rye (Rittenhouse)
3/4 oz Aperol
1/4 oz Maraschino (Luxardo)
1/2 oz Lime Juice
3 dash Absinthe (1/2 tsp Kübler)

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Wednesdays ago, I was perusing the Kindred Cocktails database when I spotted the Great Silence by Ciaran Wiese at 47 Salt in Tucson, Arizona. The recipe came by way of the High West brand site, but it did not provide a date; I estimate to be around 2009-11 before Ciaran moved up to Portland, Oregon, in 2012. Since the concept seemed like a Prospect Park mashed up with a Division Bell, I was game to give it a go. In the glass, it proffered lemon, anise, and nutty cherry aromas. Next, orange notes on the sip led to whiskey and cherry flavors on the swallow followed by a lime and anise finish. Overall, I was surprised at first how the rye whiskey worked better than expected with the lime juice, but as the drink warmed up over time, the two clashed a bit on the palate.

crutch cocktail

3/4 oz Pierre Ferrand 1840 Cognac (*)
3/4 oz St. Germain
3/4 oz Dubonnet Rouge
3/4 oz Lemon Juice

Shake with ice and strain into a cocktail coupe.
(*) The book has Picou Spirits Brandy Sainte Louise, but this was changed to mirror the event sponsors.For my second cocktail off of the eight drink menu for the book launch party for Neal Bodenheimer's Cure: New Orleans Drinks and How to Mix 'Em at Chickadee, I selected the Crutch Cocktail. The book attributed the recipe to Ricky Gomez at Cure and compared it to an absinthe-free Corpse Reviver #2. I could tell from the name and ingredients that it was a modern update of the Crux that replaced St. Germain for Cointreau akin to how Sam Ross' Sunflower did a similar flowery swap for the Lillet in the Corpse Reviver #2. Here, the Crutch met the nose with grape and lemon aromas. Next, lemon and grapefruit notes on the sip hobbled into grape and Cognac flavors on the swallow.

4905

1 oz Berta Sweet Vermouth
1 oz Kina l'Aero d'Or
1/2 oz Gran Classico
1/2 oz Pierre Ferrand 1840 Cognac (*)
Stir with ice, strain into a double old fashioned glass with ice, and garnish with a lemon twist.
(*) the book cites it as Park VSOP but it was changed due to the event's sponsors.At the book launch party with author Neal Bodenheimer for Cure: New Orleans Drinks and How to Mix 'Em, there was an eight drink menu at the Chickadee bar. The one that I selected first was the 4905 created by Cure bartender Ryan Gannon as his "Negroni ode to Cure." His inverted brandy Boulevardier of sorts was a reference to the address of Cure at 4905 Freret Street, and the name reminded me of the 3185 that Jeff Grdinich created at Drink as a tribute to the Gunshop Fizz and named after a New Orleans police code. On the nose, the 4905 showcased a lemon and pear bouquet. Next, red fruit and orchard fruit notes mingled on the sip, and the swallow came through with Cognac and bitter bubble gum flavors.

gunshop fizz

2 oz Peychaud's Bitters
3 swath Grapefruit Peel
3 swath Orange Peel
2 Strawberries, Hulled
3 slice Cucumber
1 oz Lemon Juice
1 oz Simple Syrup

Muddle the cucumber slices, citrus peels, and strawberries in the Peychaud's Bitters. Let steep for 2 minutes before adding in the lemon juice and simple syrup. Shake with ice, strain into a Collins glass with fresh ice, top with Sanbitter soda, and garnish with a fresh cucumber slice.

Two Mondays ago, I attended the book launch party for Neal Bodenheimer's Cure: New Orleans Drinks and How to Mix 'Em at Chickadee. After checking in, I was greeted with a welcome punch of the Gunshop Fizz. It is a recipe that I have had in my possession since July 2009 when I bought the Rogue Cocktails book, but I never made it for Sanbitter became rather hard to find in Boston and the hefty slug of Peychaud's threatened to kick the 4 ounce bottle of bitters rather quickly. The new book attributed the recipe to Kirl Estopinal and Maks Pazunkiak, and it described how it was the impetus for the Rogue Cocktails concept. It came about when the duo uncovered the Angostura Fizz in Charles H. Baker Jr.'s 1939 Gentleman's Companion, and it led them to riff on the Pimm's Cup with Peychaud's. The 2009 recipe source attributed the name to the current store occupying Antoine Amadee Peychaud's apothecary location in New Orleans, and it declared that this cocktail is "an example of what is possible when you throw out the rule book."This Gunshop Fizz met the nose with cucumber and anise aromas. Next, a carbonated cherry sip flowed into cherry, cucumber, and anise flavors on the swallow. Overall, it was one of the most surreal Pimm's Cup riffs I have ever tried. A close second is No. 9 Park's Park Street Cup that took a similar bitters-heavy approach.

boulevard des reves

1 1/2 oz George T. Stagg Bourbon (Old Grand-Dad 114°)
1 oz Sweet Vermouth (Cocchi)
1 oz Campari

Stir with ice, strain into a coupe glass, float 1/4 oz Smith & Cross rum, and garnish wtih a lemon twist.Two Sundays ago, I spotted an intriguing mashup on Kindred Cocktails called the Boulevard des Rêves that was sourced from the Looka Blog. The recipe began in 2011 when Chris Day then of Honeycut in Los Angeles and blogger Chuck Taggart were chatting online, and they schemed up a Boulevardier and Kingston Negroni cross that utilized overproof spirits. It ended up being named with the modifier "des Rêves" meaning "of dreams" since this cocktail would surely lead to naptime. Not willing to sacrifice any of my precious Stagg on this recipe, I took the suggestion on Kindred Cocktails of Old Grand-Dad 114°. Here, the drink greeted the senses with a lemon, caramel, and rum funk aroma. Next, a grape-driven sip was followed by Bourbon and bitter orange flavors on the swallow with hints of rum funk on the finish.

archbishop

1 1/2 oz Smith & Cross Rum
1 oz Campari
1/2 oz Green Chartreuse

Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Saturdays ago, I fired up the Bartender's Choice app and spotted the Archbishop. This "big, bold, and bitter" drink was crafted by Brandon Bramhall at Nashville's Attaboy in 2017, but it did not share the rum-wine Daiquiri combination of the classic Bishop recipe as the name first made me think about. Instead, the ingredients reminded me of a funky rum End of the Road, so I was intrigued to give it a try. In the glass, the Archbishop blessed the nose with an orange, caramel, and rum funk bouquet. Next, caramel and orange notes on the sip transitioned to funky rum, bitter orange, and herbal flavors on the swallow with a quinine and green herbal finish.

without borders

3/4 oz Apple Brandy (Laird's Bonded)
3/4 oz Benedictine
3/4 oz Maraschino (Luxardo)
3/4 oz Lime Juice
1 dash Saline Solution (1 pinch Salt)

Shake with ice, strain into a sugar-rimmed coupe glass (omit rim), and garnish with a lemon twist.For a cocktail two Thursdays ago, I turned to a recipe that I had bookmarked from the January 2020 issue of Imbibe Magazine called Without Borders. The drink was created by Caleb James at Covina in Manhattan, and its spirit and citrus modified by Maraschino and Benedictine structure reminded me of Ted Kilgore's Revival. Once prepared, the Without Borders crossed over to the nose with lemon, apple, and nutty cherry aromas. Next, lime and apple notes on the sip gave way to apple, cherry, and herbal flavors on the swallow. Overall, the combination was delightful, but I am glad that I omitted the sugar rim for the balance was a touch sweet as expected.

duke of suffolk

1 1/4 oz Ford's Gin
6 oz Hot Sweetened Black Tea Blend (*)

Build in a preheated 8 oz mug and float 3/4 oz whipped cream on top. Recipe for the sweetened tea aspect is from Thrillist; Daiquiris & Daisies uses a cold process black tea base for a syrup.
(*) 3 parts of a 50:50 mix of English Breakfast & Earl Grey Teas to 1 part simple syrup.After helping to host a Westward Whiskey-USBG Boston event in the Financial District, I made my way over to Daiquiris & Daisies. There, bartender and co-owner Daren Swisher pointed out the special "Let It Snow" menu with a few bonus offerings. The Duke of Suffolk caught my eye for I was reminded of it recently as I had just listened to a Cocktail College podcast where host Tim McKirdy was talking to Erick Castro. Towards the end of the show, the topic came upon hot drinks, and Erick mentioned that he really loved the Duke of Suffolk that was created by Giuseppe Gonzalez at Suffolk Arms. Erick described how, "It's essentially the same build more or less as Irish whiskey except Earl Grey instead of coffee. Then gin instead of Irish Whiskey, but everything else was essentially the same. It's just an absolutely lovely drink... and I wish it was more popular." Given the weather outside, I was excited about the idea of a warm beverage. Here, the cream layer seemed to stifle aromas from escaping, but that layer added a glorious richness to the sip that was punctuated by piny juniper notes. Next, the swallow was all about the orange-y bergamot and black tea flavors.

the guadalajara

2 oz Reposado Tequila (Cimarron)
1/2 oz Fernet Branca
1/2 oz Agave Syrup 1:1
2 dash Bittermens Mole Bitters (Bitter Truth)

Stir with ice, strain into a cocktail coupe, and garnish with orange oil from a twist. I did locate another source (James Teitelbaum's Destination Cocktails) that called for a grapefruit twist, but I opted for the garnish in Liquor.com.Two Wednesdays ago, I spotted a Misty Kalkofen recipe on Kindred Cocktails that I had not tried before called the Guadalajara. I was able to read the defunct February 2011 Liquor.com article written by Wayne Curtis via the internet archives, and I decided to make this tequila Toronto of sorts that I estimate was invented circa 2009-10 at Drink. Once prepared, the Guadalajara greeted the nose with an orange, vegetal, and minty bouquet. Next, a caramel sip flowed into agave and bitter herbal flavors on the swallow with a chocolate and minty finish. Overall, it came across softer than a classic Toronto perhaps due to the agave nectar.

pirate's alley

1 oz Scotch (Cutty Sark Prohibition)
1 oz Cognac (Pierre Ferrand 1840)
1/2 oz Walnut Liqueur (Russo Nocino)
1/2 oz Benedictine
3 dash Peychaud's Bitters

Stir with ice, strain into an absinthe-rinsed (Kübler) double old fashioned glass, and garnish with lemon oil from a twist.Two Tuesdays ago was Mardi Gras, and I was inspired to make up a Sazerac riff to celebrate. I latched onto the walnut liqueur-Cynar duo that I recently had in the Level Up and was first introduced to in the My Triumphs, My Mistakes. However, in a Scotch-Cognac Sazerac format, the pair was not as lovely as I expected. Therefore, I took a page from Damon Boelte's Storm King and swapped out the Cynar for Benedictine (which also fit the New Orleans theme quite nicely). The result was much improved, and for a name, I dubbed this one after a block that intrigued me on my first trip to New Orleans in 2009 called Pirate's Alley. This second version possessed a lemon, anise, and herbal aroma. Next, a light caramel sip plundered into a smoky Scotch, rich Cognac, walnut, and herbal swallow with an anise and smoke finish.

blue collar

2 oz Rye Whiskey (Michter's)
1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Amaro Ciociaro or Amer Picon (Ciociaro)
1/4 oz Maraschino Liqueur (Luxardo)
2 dash Angostura Bitters
2 dash Orange Bitters (Angostura Orange)

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

After making the White Collar, I was driven to make the companion piece that inspired it, namely the Blue Collar. For that one, Michael Madrusan accidentally mixed up the recipes for a Brooklyn and a Liberal at Milk & Honey back in 2008, and he liked the result. Madrusan in his A Spot at the Bar book lists the Blue Collar as Amer Picon, and the Bartender's Choice app calls for the similar in flavor Amaro Ciociaro. Overall, the combination is very similar to the original recipe for the Brooklyn (before it morphed into the dry vermouth recipe in a later books like the 1927 Barflies & Cocktails) in the 1908 Jack's Manual of 50% rye whiskey, 50% regular (sweet) vermouth, 1 dash Maraschino, and 1 dash Amer Picon.The Blue Collar greeted the nose with a lemon, grape, and cherry bouquet. Next, grape and caramel on the sip gave way to rye with bitter orange melding into nutty cherry flavors on the swallow with a clove and cherry finish. Overall, I rather enjoyed this version, and found it perhaps better than the classic Brooklyn akin to why I love the Creole Cocktail so much.

lost & found

1 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)
3/4 oz Averna
3/4 oz Campari
1/2 oz Lemon Juice

Shake with ice and strain into a cocktail coupe.

Two Sundays ago, I landed upon an intriguing recipe from the Dandelion Cocktail Bar in Florianópolis, Brazil, called the Lost & Found via Kindred Cocktails. The recipe came across like a riff on the Paper Plane, and the combination of Averna and Campari reminded me of the Twelve Gauge that utilized orange instead of lemon juice. Moreover, the Cutter with Ciociaro and Campari was still fresh in my head. I was able to track down a post about the drink on the bar's Instagram, and translated from Portuguese, they described, "Inspired by the human saga of re-signifying the past, in dusty museums, in articles and artifacts. In thrift stores, antique shops, and the countless times we need to get lost in order to find ourselves."The Lost & Found uncovered a caramel and bitter orange aroma. Next, lemon, caramel, and orange notes on the sip welcomed in Bourbon and a rounded bitter herbal flavor on the swallow.

something bitter this way comes

1 1/2 oz Rye Whiskey (Rittenhouse)
1 oz Amaro Ciociaro
1/2 oz Cocchi Sweet Vermouth
1/4 oz Fernet Branca
2 dash Bittermens Mole Bitters (Bitter Truth)
1 pinch Salt

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.Two Saturdays ago, I spotted a drink sourced from Chuck Taggart's Looka blog on Kindred Cocktails called Something Bitter This Way Comes. Chuck was inspired by a drink at The Varnish where the guest bartender utilized two amari akin to Tiki bartenders using more than one rum. Chuck tinkered a few days later, and he named this 2011 creation after one of his friend's suggestions that was a variation on a Ray Bradbury book title. Here, the combination of Amaro Ciociaro and a hint of Fernet reminded me of Backbar's Scarecrow that called for Amaro Montenegro embittered by Fernet. Once prepared, the Something Bitter This Way Comes presented orange, caramel, and menthol aromas. Next, grape and caramel notes on the sip slid into rye, bitter orange, and minty-menthol flavors on the swallow.

little italy

2 oz Rittenhouse Rye
3/4 oz Martini & Rossi Sweet Vermouth (Cocchi)
1/2 oz Cynar

Stir with ice, strain into a coupe, and garnish with a cherry.While typing up the In Cold Blood, I made a note that I ought to finally write up the Little Italy here on the blog. The recipe appears here most notably in a post where the bartenders at Drink in 2009 had hollow Kold Draft ice cubes that they filled with Cynar and entrapped it by freezing it in with water on top, and I suggested a Manhattan that turned into a Little Italy with the ice melting over time. I had my first Little Italy prior to my blogging here when Kevin Martin poured us a round of Little Italys at Eastern Standard in 2007 (as documented in a note on this post), and it was time to enter it into the records. Therefore, I reached for Robert Simonson's Modern Classic Cocktails for the recipe. Robert cites 2005 as the year that Audrey Saunders created this neo-classic at the Pegu Club, and he included a bit of history with Audrey's quote of, "We were drinking Manhattans right then [over dinner at Raoul's in NYC], and I wondered what one would be like if I substituted Cynar for the Angostura Bitters. Rittenhouse tied it together." I was unaware that Rittenhouse was the specific call for the Little Italy, and I frequently made them in the past with Old Overholt to highlight the Cynar more. While I did not have Martini & Rossi sweet vermouth on hand, I came as close as I could to Audrey's specifications with Cocchi. Here, it came across with a rye and vegetal bouquet. Next, grape and caramel notes on the sip transitioned into rye and caramel-herbal flavors on the swallow.

freudian flip

1 oz Cognac (Pierre Ferrand 1840)
1 oz Calvados (Morin Selection)
1/2 oz Benedictine
1/4 tsp Absinthe (Kübler)
2 dash Angostura Bitters
1 Whole Egg

Shake one round without ice and one round with ice, strain into a glass (single old fashioned), and garnish with freshly grated nutmeg.Two Thursdays ago, I was scanning the Kindred Cocktails database when I came across an egg drink that sounded like a lovely way to end the evening. The name Freudian Flip reminded me of my All of Freud's Beautiful Women, but this one was created at the Cave in Naples, Florida. Urban Dictionary defines the term as "Like a Freudian slip, but instead flipping someone off. When your hand just happens to have the middle finger up" (such as scratching your shoulder with your middle finger in response to a disrespectful comment). Once prepared, the Freudian Flip showcased nutmeg, apple, and anise aromas to the nose. Next, a creamy and caramel sip gave way to apple, Cognac, and minty-anise herbal flavors on the swallow.

midnight marauder no. 2

1 oz Rittenhouse Rye
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Coffee Liqueur (Galliano Ristretto)
1/4 oz Mezcal (Fidencio)
1 bsp Curaçao (1/8 oz Pierre Ferrand)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Wednesdays ago, I received the March/April issue of Imbibe Magazine, and I opened it up to find the evening's libation. There, I was lured in by the Midnight Marauder No. 2 by Kaley Brodeur at the Starling in Wilmington, North Carolina. The name reminded me of Joaquin Simo's Midnight Marauder but the only overlap was mezcal and something vermouth-like. Regardless, in the glass, it snuck in with lemon, roast, and vegetal aromas. Next, grape and roast notes on the sip led into rye, coffee, and orange flavors on the swallow with a vegetal, smoke, and orange finish.

bumble-bee cocktail

2 oz Medium Dark Rum (Appleton Signature)
2 tsp or so Lime Juice (1/2 oz)
1 1/2 - 2 tsp Honey (1/2 oz Honey Syrup)
2 tsp Egg White (1 Egg White)

Shake one round without ice and one round with ice, strain into a cocktail glass, and garnish with 3-4 drop Angostura Bitters.Two Tuesdays ago, I spotted a reference for the Bumble-Bee, so I pulled out one of my copies of Charles H. Baker Jr.'s South American Gentleman's Companion. Baker was served this drink in Georgetown, Guyana, and the egg white in this rum Bee's Knees variation reminded me of the Honey Bee at Yvonne's (the regular Honey Bee is served without) and of course my cachaça-pisco riff at Drink called the South American Honey Bee. In the glass, the Bumble-Bee donated an orange, allspice, and cinnamon aroma to the nose. Next, a creamy honey, caramel, and lime medley on the sip buzzed into rum and lime flavors on the swallow.

the cutter

1 1/4 oz St. George B&E American Whiskey (Old Overholt 86°)
3/4 oz Campari
1/2 oz Amaro Ciociaro
3/4 oz Lemon Juice
1/4 oz Cane Syrup 2:1 (Sirop JM)

Shake with ice and strain into a coupe.Two Mondays ago, I was in search of a lemon juice drink to use up more of the lemons that I had peeled for garnishes, and I uncovered the Cutter on Punch Drink. The recipe was crafted by Alec Bales of the Ticonderoga Club in Atlanta as a riff on the Paper Plane. Since the combination of Campari and Amer Picon (or similar liqueurs like China China and Ciociaro) worked well in the Poison Arrow, I was game to try this one out. The Cutter began with an orange and lemon bouquet. Next, caramel, lemon, and orange notes on the sip sailed into whiskey and a rounder bitter orange than I expected from Campari in the mix on the swallow.

amoxicillin

2 oz Zacapa 23 Rum (Zaya 12)
3/4 oz Lemon Juice
3/4 oz Honey-Ginger Syrup

Shake with ice, strain into an old fashioned glass with a large ice cube, and float 1/4 oz Laphroaig 10 Year Scotch.Two Sundays ago, I peered into the Hawthorne bar bible and came across the Amoxicillin as a rum riff on the Penicillin crafted by Meaghan Dorman at the Raines Law Room. The concept reminded me of John Gertsen's Panacea that called for a white rum with a Batavia Arrack float instead of a dark rum with a Scotch float. Moreover, the build reminded me of Meaghan's Wildest Redhead that I enjoyed making for guests asking for something akin to a Blood & Sand at Drink. The Amoxicillin greeted the nose with a peat smoke aroma. Next, lemon and honey on the sip shuffled into dark rum and ginger flavors on the swallow.

copper canyon

1 1/2 oz Reposado Tequila (Cimarron)
1/2 oz Mezcal (Fidencio)
1/4 oz Crème de Cacao (Bols)
1/4 oz Allspice Dram (Hamilton's)
2 dash Orange Bitters (Angostura Orange)

Build in an old fashioned glass, add ice, and stir to mix and chill. Garnish with a lemon twist.Two Saturdays ago, I delved into the Bartender's Choice app and landed upon the Copper Canyon that was different from Will Thompson's drink with the same name. This one was crafted by Hunter Orahood at Manhattan's Attaboy in 2019 and was an agave spin on the Base Camp; it also reminded me of the Sherpa as well. This Old Fashioned riff donated a lemon, vegetal, and smoke aroma. Next, a sip with a decent body to it flowed into smoky agave, chocolate, and allspice flavors on the swallow.

oxblood

1 1/4 oz Rye Whiskey (Old Overholt 86°)
3/4 oz Sweet Vermouth (Cocchi)
1/2 oz Campari
1/2 oz Cardamaro
2 dash Crude Pooter "Smoke & Salt" Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).Another recipe that I had noted on Kindred Cocktails was the Oxblood by Nashville drink maker Rick Wright circa 2020. This variation of a 1794 included Cardamaro in the mix which had worked well with Campari in the Deck Hand and other recipes. Once assembled, the Oxblood proffered an orange and rye aroma. Next, grape and orange notes on the sip gave way to rye and bitter orange flavors on the swallow. Overall, the Cardamaro, proportions, and perhaps the salt-laden bitters led this drink to be softer, less aggressively bitter, and more complex than a 1794 or Boulevardier.

luxury

3/10 Milshire Dry Gin (1 1/4 oz Beefeater)
1/5 Pimm's No. 1 (3/4 oz)
1/6 Bols Banana Liqueur (1/2 oz Tempus Fugit)
1/6 Sweet Vermouth (1/2 oz Cocchi)
1/6 Rose's Lime (1/2 oz Lime Juice)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.Two Tuesdays ago, I listened to the Cocktail College podcast where the guest was USBG executive director Aaron Gregory Smith who discussed the Pimm's Cup with host Tim McKirdy. Aaron made a connection between the Pimm's Cup and the USBG by pointing out an obscure recipe in the 1953 UKBG Guide for Drinks called the Luxury that utilized Pimm's. The cocktail was created by bartender and early USBG member W.S. Simpson in 1951 shortly after the USBG formed from the UKBG 75 years ago. The combination of Pimm's and crème de banana was one that I had tried once before in the Banana Cup, so I was curious to see how it would turn out here. With a little modification, I was able to make a modern craft version of the Luxury which greeted me with a banana, lime, and pine aroma. Next, red fruit and lime notes on the sip opened up into gin, tropical, and clove spice flavors on the swallow.

a bouquet of parentheses

3/4 oz Tanqueray Gin (Beefeater)
3/4 oz Bols Barrel-Aged Genever
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Yellow Chartreuse
1/2 oz Suze
1 dash Pernod (12 drop Pernod Absinthe)

Stir with ice, strain into an old fashioned glass with a large ice cube (coupe, no ice), and garnish with a lemon twist.Two Wednesdays ago, I spotted another recipe on Kindred Cocktails that utilized the Yellow Chartreuse-Suze combination I recently enjoyed with the Revenge called A Bouquet of Parentheses. This recipe created by user Bartender Kyle circa 2012 made reference to a J.D. Salinger quote, "I privately say to you, old friend... please accept from me this unpretentious bouquet of early-blooming parentheses: (((())))." I felt more in the mood to drink something up, so I eschewed the rocks glass with ice for the coupe. Here, I was greeted with an unpretentious bouquet of lemon, malty, and herbal aromas. Next, malt and honey notes on the sip flowed into malty, herbal, and licorice notes on the swallow.

clandestino old fashioned

1 1/2 oz Old Weller Antique 107° Bourbon (Evan Williams Bonded)
1/2 oz Rittenhouse Rye
1 tsp Campari
1 tsp Cinnamon Syrup
1 tsp Vanilla Syrup
1 dash Fee's Whiskey Barrel-Aged Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Tuesdays ago, I was searching the Kindred Cocktails database when I came across the Clandestino Old Fashioned created by Jason Littrell at the original Death & Co. in Manhattan. Jason crafted this sometime during his tenure there from late 2009 to early 2012, and it was published in a Tasting Table article. Since I enjoyed his North Garden Old Fashioned variation, I was excited to give this one a go. In the glass, it conjured up orange and cinnamon aromas. Next, a hint of caramel and orange notes on the sip gave way to whiskey, cinnamon, vanilla, and bitter orange flavors on the swallow with a cinnamon finish. My cinnamon syrup was a bit robust so it dominated the other modifiers here, so I wished that I had toned down that element.

white collar

2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Blanc Vermouth (Dolin)
1/2 oz Amaro Ciociaro
1 bsp Maraschino (1/8 oz Luxardo)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Mondays ago, I opened up the Bartender's Choice app for the evening's libation. There, I uncovered the White Collar crafted by Zachary Gelnaw-Rubin at Dutch Kills in 2014 that appeared like a sweeter Brooklyn. The name itself reminded me of Michael Madrusan's Blue Collar that he accidentally created when mixing up the recipe for a Brooklyn and a Liberal. After stirring and straining, the White Collar showcased a lemon and nutty cherry aroma. Next, caramel and cherry notes on the sip led into rye and bitter orange-cherry flavors on the swallow.

in cold blood

1 oz Rye Whiskey (Rittenhouse)
1 oz Cynar
1 oz Sweet Vermouth (Cocchi)

Build in a double old fashioned glass, add a large ice cube, and stir to mix and chill. Cut a lemon coin with a bit of pulp, express the oil and some drops of juice into the drink, and insert the peel. Finally, garnish with a pinch of salt on the ice cube.Two Sundays ago, I decided to make a recipe that I had previously spotted in the Northern Hospitality book called In Cold Blood. What I assume is a Truman Capote tribute was created for an event at the Portland Museum of Art before it eventually ended up on the Hunt & Alpine Club's menu. I was drawn in for it reminded me of a Little Italy given the rye, Cynar, and vermouth, and the Bitter Giuseppe given the Cynar, vermouth, lemon, and salt (although the salt only appears in the companion pieces: the Little Giuseppe and the Search for Delicious. Once prepared, the In Cold Blood donated a lemon, grape, and herbal aroma. Next, grape and caramel notes on the sip uncovered rye and vegetal herbal flavors on the swallow. Over time, the drink grew less bitter and more Manhattan-like as the salt integrated into the liquid below.

the listening room

1 1/2 oz Laird's Bonded Apple Brandy
1/2 oz Cardamaro
1/2 oz Punt e Mes
1/2 oz Amontillado Sherry (Lustau)
1/4 oz Apricot Liqueur (Rothman & Winter)

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

Two Saturdays ago, I came across Ran Duan's Father's Advice, and I became inspired to riff on it. Instead of a tropical angle, I took it in an apple-apricot direction akin the Saucy Sue and Tulip. For a name, the apple component reminded me of the art work of Rene Magritte, but since Matt Schrage had already used the name Son of Man, I went with the Listening Room.The Listening Room opened up with an apple, orange, herbal, cherry, and grape bouquet. Next, a grape-driven sip from the trio of wine-based ingredients progressed into apple, herbal, and lightly bitter apricot flavors on the swallow.

aunt eleanor

2 oz Gin (Beefeater)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Cocchi Americano
1 bsp Yellow Chartreuse (1/8 oz)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Fridays ago, I sought out the evening's cocktail on the Bartender's Choice app. There, I was lured in by Zac Pease's Aunt Eleanor that he crafted at My Friend Duke in Manhattan circa 2018 as a variation on a Perfect Martini. Once prepared, the Aunt Eleanor proffered a lemon, pine, and grape aroma. Next, grape and orchard fruit on the sip flowed into gin, fruity, and herbal flavors on the swallow.

king kong

3/4 Booth's Dry Gin (1 1/2 oz Beefeater)
1/8 Benedictine (1/2 oz)
1/8 Noyaux (1/2 oz Tempus Fugit)
1 dash Lemon Juice (1/2 oz)

Shake with ice, strain into a cocktail glass, and garnish with a cherry (omit) and orange twist.In early December, Al Sotack, bartender and co-owner of Jupiter Disco, wrote me to see if I could track down the King Kong recipe that was not the Sam Ross one from Attaboy but the gin Sour one with crème de noyaux. Since the movie came out in 1933, that limited things down to a handful of books that came out in the few years after that. I soon found it in the 1934 1700 Drinks for the Man Behind the Bar and sent him that page. Curiousity got the hold of me one night when I spotted the dusty bottle of noyaux on my top shelf and I made the drink, but I soon agreed not to write it up until Al's article on it got published. When I made the drink, it donated an orange and fruity-nutty bouquet to the nose. Next, lemon with caramel notes on the sip climbed to gin and marzipan-herbal flavors on the swallow.

revenge

1 oz Blanco Tequila (Avion)
1/2 oz Mezcal (Fidencio)
1/2 oz Yellow Chartruese
1/2 oz Suze
1/2 oz Lime Juice

Shake with ice and strain into a cocktail coupe.Two Thursdays ago, I was perusing the Kindred Cocktails database when I spotted the Revenge by cocktail enthusiast William Fortenberry in 2019. Its combination of Yellow Chartreuse and gentian liqueur was one that I had enjoyed before in the Lion's Tooth, You Is or You Ain't, and Cesare, so I was curious to try this one. Here, the Revenege began with a smoke, vegetal, and herbal aroma. Next, lime and honey notes on the sip lashed out at smoky agave and herbal flavors on the swallow with a lime and smoke finish.

abcdef

1 1/2 oz Beefeater Gin
3/4 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Encanto Pisco (1/4 oz Encanto + 1/4 oz Macchu Pisco) (*)
1/2 oz Aperol
1/4 oz Campari

Stir with ice and strain into a coupe glass pre-rinsed with Fernet Branca.
(*) It was the last of my Encanto which has been discontinued. Two Wednesdays ago, I decided to make a recipe that reminded me of Eeyore's Requium called the ABCDEF. The cocktail was created by Jeff Bell at PDT circa 2010 and published in Gaz Reagan's 101 Best Cocktails of 2014 along side my Chutes & Ladders recipe. I was reminded of this drink when I spotted it on Kindred Cocktails, and I figured that it was a good way to say goodbye to my lingering bottle of Encanto Pisco which had been discontinued a few years ago. While my substitution of Noilly Prat for Dolin still contained a 'D' for dry vermouth, without Encanto, it would be hard to get it symbolically correct. Regardless, in the glass, the drink spoke to the nose with menthol and gentian aromas. Next, white grape and orange notes on the sip progressed into gin and bitter orange on the swallow with a lingering bitter finish. While the recipe seemed like it would be softer than Eeyore's Requium, the lower sugar content made the balance seem more bitter on the finish.

level up

1 oz Laird's Bonded Apple Brandy (*)
1 oz Islay Scotch (Laphroaig 10 Year) (*)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Nocino (Russo)
1/4 oz Cynar
2 dash Chocolate Bitters (Angostura Cocoa)

Stir with ice, strain into a coupe, and garnish with an orange twist.
(*) With a more aggressive Scotch such as Laphroaig, perhaps shifting the ratio to 1 1/2 oz apple brandy to 1/2 oz Scotch would keep the spirits in better harmony.Two Tuesdays ago, I spied an interesting looking recipe on Kindred Cocktails called the Level Up. St. Paul cocktail enthusiast Craig Eliason created this for Reddit's walnut and cocoa competition for February 2023, and it was the walnut and Cynar combination that lured me in. That duo has been notable since I first had it in Sam Gabrielli's My Triumphs, My Mistakes at Russell House Tavern, and I soon after utilized it the Shadows and Tall Trees after I joined that program. Once assembled, the Level Up showcased an orange oil, apple, and peat smoke aroma. Next, a grape-driven sip rose to smoky whisky, apple, walnut, and herbal flavors on the swallow. When Craig asked my thoughts about the drink on my Instagram, I commented how the Laphroaig took over the apple brandy, and he agreed that the ratio of the two spirits needed to be adjusted by Scotch choice (see my recipe note above).

by any other name

1 1/2 oz Nolet's Dry Gin
1/2 oz Fino Sherry (Tio Pepe)
1/4 oz St. Germain (St. Elder)
1 dash Orange Bitters (Angostura Orange)
6 drop St. George Absinthe

Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oil from a twist.Two Mondays ago, I was perusing the Hawthorne's bar book when I spotted the By Any Other Name by bartender Peter Morales. The name and floral Martini stylings reminded me of the Any Other Name made with blanc vermouth and crème de rose instead of Fino sherry and elderflower by Hawthorne alum Dan Lynch for the Area Four South End menu. Here, the drink generated a grapefruit and pine bouquet. Next, a crisp sip gave way to gin, orange, and grapefruit flavors on the swallow with a floral and anise finish.

hey baby, que paso?

2 oz Plantation Pineapple Rum
1/2 oz Raspberry Syrup
1/2 oz Lime Juice
1/4 oz Amaro Sfumato

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.Two Sundays ago, I spotted a curious recipe called Hey Baby, Que Paso? on Facebook's Tiki Recipes for it was not exactly Tiki but certainly in my wheelhouse given the amaro. I hunted down the original recipe on Punch Drinks and learned that it was created by Houston Eaves at The Esquire Tavern in San Antonio. Once prepared, it welcomed the nose with roasty, smoky, and berry aromas. Next, lime, red berry, and roast notes on the sip sailed into pineapple rum and bitter raspberry flavors on the swallow.

pay day

2 oz Applejack (Laird's Bonded)
3/4 oz Amaro Nardini
1/4 oz Honey Syrup

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Saturdays ago, I returned to the Bartender's Choice app and spied the Pay Day. Bartender Brandon Bramhall at Nashville's Attaboy crafted this Toronto riff that he based off of the Pay Cut (Bourbon, Amargo Vallet, honey) created at the Manhattan Attaboy. Here, the Pay Day cashed in an orange, apple, and minty-herbal aroma. Next, honey and caramel notes on the sip churned out apple, bitter herbal, and minty flavors on the swallow.