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.

triborough

2 oz Wild Turkey Rye (Rittenhouse)
1/2 oz Clear Creek Kirschwasser (Trimbach)
1/2 oz Punt e Mes
1/2 oz Amaro Ciociaro
1 dash Angostura Bitters

Stir with ice, strain into a rocks glass, and garnish with an orange twist.Two Fridays ago, I began flipping through the PDT Cocktail Book for a drink recipes that I had glossed over. The one that caught my eye was the Triborough as Nate Dumas' 2009 twist on the Remember the Maine. Moreover, the rye, eau de vie, and Punt e Mes components in a Manhattan variation format reminded me of the West End that I semi-recently had at The Danforth. Here, the Triborough donated bright orange oils over dark caramel orange aromas. Next, a grape and caramel sip gave way to rye, cherry, and bitter orange flavors on the swallow.

kissy-face

1 1/2 oz Tequila (Avion Blanco)
1/2 oz Lemon Juice
1/2 oz Crème de Cacao (Bols White)
1/2 oz Apricot Liqueur (Rothman & Winter)

Shake with ice and strain into a half salted-rimmed cocktail coupe.Two Thurdays ago, I opened up the Bartender's Choice app and landed upon the Kissy-Face. This 2018 creation by Zachary Gelnaw-Rubin at Lion Lion had the spirit, citrus, crème de cacao, and apricot of the Vava Voom, and it sort of reminded me of the 21st Century and the 17th Century as well. The Kissy-Face greeted the nose with an agave spirit-driven aroma. Next, lemon with a hint of orchard fruit on the sip flowed into tequila and apricot flavors on the swallow with a chocolate finish. When drinking out of the salted side of the rim, the balance was intriguingly more fruity and less vegetal.

kilted flower

2 oz Scotch (Cutty Sark Prohibition)
3/8 oz Amaro Ciociaro
3/8 oz Amaro Sfumato
1/8 oz Demerara Syrup
2 dash Chocolate Bitters (Angostura Cocoa)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. After having the African Flower and the Maravilla, I decided to make a hybrid of them. I combined the amaro from each of them and dropped the crème de cacao, and for a spirit, I figured that somewhere between Bourbon and mezcal was Scotch. Scotch was also on my mind for it was Bobby Burns night besides it working rather well with Amaro Sfumato, and for a name, the Kilted Flower came to mind. Once prepared, it offered an orange oil, smoky, and roasty aroma. Next, caramel and roast notes on the sip blossomed into Scotch, earthy bitter, and orange flavors on the swallow with a smoke and chocolate finish.

suffragette

2 oz Gin (Beefeater)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 oz Benedictine
1/4 oz Cynar

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Tuesdays ago, I was scanning the Kindred Cocktails database when I came across the Suffragette by New York City bartender Rafa Garcia Febles circa 2015. The recipe reminded me of one of my favorite Martini variations, the Poet's Dream. Here, it had Cynar instead of orange bitters, and the combination of Cynar and Benedictine has prospered in drinks like the Filthy Rich and 100 Year Old Cigar; moreover, I have used the duo in recipes such as the Death on the Installment Plan and Chachita. In the glass, the Suffragette gave forth lemon, pine, and mint aromas. Next, a semi-dry caramel-tinged sip voted in a gin and herbal swallow with some darker notes. Overall, the combination reminded me of a darker Puritan.

rockwood

1 oz Gin (Beefeater)
1 oz Amaro Sfumato
1 oz Amontillado Sherry (Lustau)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Mondays ago, I opened up the Bartender's Choice app and came across a Negroni riff of sorts called the Rockwood. This recipe crafted by Parker Marvin at Attaboy in Manhattan circa 2018 reminded me of the Veneto Negroni which was the last time I paired gin and Sfumato together. With sherry in the mix instead of vermouth, it proffered an orange, roasty, and herbal aroma to the nose. Next, grape and roasted notes on the sip switched things up for gin, nutty, and bitter herbal flavors on the swallow with a smoky finish.

goldilocks

1 1/2 oz Hamilton's Jamaican Pot Still Gold Rum (1/4 oz Smith & Cross + 1 1/4 oz Appleton Signature)
1/2 oz Glen Grant 10 Year Scotch (16 Year)
1/4 oz Amaro Ciociaro
1/4 oz Giffard Crème de Banane (Tempus Fugit)
1/2 tsp Cane Sugar Syrup
1 dash Bitter Cube Jamaican Black Strap Bitters

Stir with ice, strain into a double old fashioned glass with a big ice cube, and garnish with an orange twist.Two Sundays ago, I reached for Death & Co.'s Welcome Home book and came across the Goldilocks by Jillian Vose circa 2014. The drink lured me in with the combination of Scotch and Jamaican rum that I last enjoyed in the New York in the Seventies, and I was finally able to make this recipe since I recently acquired a bottle of Amaro Ciociaro. Once prepared, it paraded an orange and rum funk aroma to the nose. Next, caramel and tropical notes on the sip flowed into funky rum, Scotch, and dark herbal flavors on the swallow with a caramelized banana finish.

cowboy killer

1 1/2 oz Blended Scotch (Famous Grouse)
1/2 oz Islay Scotch (Laphroaig 10 Year)
3/4 oz Punt e Mes
1/4 oz Luxardo Maraschino
2 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist.Two Saturdays ago, bartender and bar owner Al Sotack posted a recipe for the Cowboy Killer that he just published in Epicurious. The drink was crafted by Colin Shearn in 2010 when Colin and Al were both working at the Franklin Mortgage and Investment Co. in Philadelphia. Colin crossed the Rob Roy with the Red Hook, and added Peychaud's Bitters to the mix. Al described how it was dubbed, "The Cowboy Killer's name is inspired; it tasted to its inventor like a Marlboro Red." On the nose, the Cowboy Killer shot forth with lemon oil, peat smoke, and cherry aromas. Next, a grape sip galloped into smoky whisky, bitter herbal, and cherry flavors on the swallow with a smoke and anise finish.

social animal

2 oz Bourbon (Evan Williams Bonded)
1/2 oz Tempus Fugit Crème de Banane
1 bsp Walnut Liqueur (Russo Nocino)
2 dash Angostura Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.Two Fridays ago, I spotted a drink published in Imbibe Magazine in 2020 on Kindred Cocktails called the Social Animal. The recipe was crafted by Tony Roehr at Raised by Wolves in San Diego, and I passed over the drink when it first came out for I had yet to add a walnut liqueur to my liquor shelves. This dessert-inspired Old Fashioned began with a lemon and banana bread bouquet. Next, a caramel-like sip ushered in Bourbon, walnut, banana, and clove flavors on the swallow.

african flower

2 oz Bourbon (Evan Williams Bonded>
3/8 oz Amaro Ciociaro
3/8 oz Crème de Cacao (Bols)
2 dash Orange Bitters (Angostura Orange)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Thursdays ago, I was reminded that I needed to make the African Flower after having enjoyed a drink inspired by it, namely the Maravilla, two days prior. Therefore, I sought out the recipe for this creation by Becky McFalls at Little Branch circa 2008 in the Bartender's Choice app. Once prepared, it proffered an orange and caramel aroma to the nose. Next, caramel on the sip blossomed into Bourbon, bitter, chocolate, and orange flavors on the swallow.

body shop

1 oz Fernet Branca
1 oz Campari
1/2 oz Honey-Ginger Syrup (*)
1/2 oz Lemon Juice

Shake with ice, strain into a rocks glass with fresh ice, and float 1/8 oz Laphroaig Scotch.
(*) I made this by muddling 2 small coins of ginger in 1:1 honey syrup.On my second bar shift in Oaxaca, we had a trio of local bartenders sit at our bar who had attended our masterclasses two days prior. When one of the bartenders indicated that they preferred more bitter drinks, I began getting creative given the limited liqueur and syrup bottles. For one of the drinks, I ended up making a ginger for passion fruit riff on the Clown Car (using lime juice since we lacked lemon) that reminded me of a Ferrari crossed with a Penicillin. A few days after returning home, I recreated this flavor profile using the lemon juice that I lacked and ended up floating a smoky Scotch on top as an accent. Since the two drinks that it reminded me of were named after a car and a fix-it, I dubbed this the Body Shop. Here, it gave forth smoke, ginger, and menthol aromas to the nose. Next, the Body Shop presented lemon, honey, and caramel notes on the sip that were transformed into orange, menthol, and ginger flavors on the swallow.