west of east india

1 oz Reposado Tequila (Cimarron)
1 oz Lustau East India Solera Sherry
3/4 oz Amaro Nonino
1/2 oz Lemon Hart 80° Rum
1/4 oz Velvet Falernum
1 dash Bittermens Mole Bitters

Stir with ice and strain into a Nick & Nora glass.In an online set of flashcards, I discovered a curious tequila, sherry, and Amaro Nonino recipe that could have stood on its own as a Negroni riff that first made me recall Death & Co.'s La Viña and the Hawthorne's Under the Volcano (by a Death & Co. alumni). Here, the West of East India was accented with rum, falernum, and chocolate bitters. I was able to track down that it was crafted by Death & Co. alum Phil Ward at Mayahuel circa 2010 through articles in the Village Voice and Difford's Guide. In the glass, the drink showcased a vegetal and raisin aroma. Next, grape and caramel notes on the sip sailed into tequila, rum, dried fruit, and herbal flavors on the swallow.

pikotaro

2 oz Plantation Pineapple Rum
1/4 oz Crème de Banane (Tempus Fugit)
1/4 oz Fernet Branca
1/8 oz Demerara Syrup 1:1

Stir with ice and strain into an absinthe-rinsed (Kübler) old fashioned glass. While flipping through Death & Co.'s Welcome Home book, I spotted the Lost Horizon that made me recall the Banana Toronto at Offsuit. That inspired me to use the Fernet-crème de banane duo, and I fused the idea with two Sazerac variations – namely, Trina's Starlite Lounge's Stigginserac and Death & Co.'s Bananarac. The pineapple part made me think of the "Pen Pineapple Apple Pen" song, so I dubbed this one after its artist Pikotaro. Once assembled, the Pikotaro danced to the senses with anise, tropical, and menthol aromas. Next, a caramel-driven sip flowed into pineapple, banana, and bitter minty flavors on the swallow.

disposable culture

1 oz Rye Whiskey (Rittenhouse)
1 oz Laird's Bonded Apple Brandy
1 oz Lemon Juice
1/2 oz Yellow Chartruese
1/4 oz Cinnamon Syrup
1 tsp Luxardo Maraschino
1 dash Peychaud's Bitters

Shake with ice and strain into a coupe.Two Mondays prior, I returned to the set of online flashcards that I uncovered and was able to identify the Disposable Culture as part of the Franklin Mortgage Investment Co.'s 2011 menu. The combination of Yellow Chartreuse and cinnamon syrup balanced by lemon juice reminded me of the Howling Winds at Russell House Tavern while I was working there. Once prepared, the Disposable Culture greeted the senses with apple, nutty cherry, and cinnamon aromas. Next, a lemon and cherry sip was replaced by rye, apple, cinnamon, and nutty cherry flavors on the swallow.

is that all there is?

3/4 oz Mezcal (Del Maguey Vida)
3/4 oz Rhum Agricole (JM Blanc 100°)
1/2 oz Suze
1/2 oz Aperol
1/2 oz Lime Juice
2 dash Peychaud's Bitters

Shake with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.Two Sundays ago, I became inspired by the Palm Sunday while writing it up on the blog. I extracted its Suze-Aperol combination and took it in a citrus direction akin to the Square Root. For the spirit, I went with the quirky combination of mezcal and rhum agricole that I have utilized before such as in the All of Freud's Beautiful Women. For a name, Sam Ross' Too Soon? made me think of another question – that being Peggy Lee's song Is That All There Is? The result began with grapefruit oil, vegetal, herbal, and smoke aromas. Next, lime and orange notes on the sip fell into grassy, herbal, smoky, earthy, and orange flavors on the swallow with an anise finish.

whiz-bang

2/6 gill Scotch (2 oz Famous Grouse)
1/6 gill French Vermouth (3/4 oz Noilly Prat Dry)
2 dash Grenadine (1/4 oz)
2 dash Orange Bitters (Angostura Orange)
2 dash Absinthe (20 drop St. George)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.Two Saturdays ago, I reached for Robert Vermeire's 1922 Cocktails: How to Mix Them and spotted the Whiz-Bang created by Tommy Burton at the Sports' Club in London in 1920. The drink was named after high velocity light shells fired by the Germans during World War I; the shells were traveling faster than the speed of sound, so soldiers heard the "whiz" noise of the traveling shell before the "bang" of the shell being launched from the gun reached them. The swapping of the order gave Allied soldiers almost no warning of incoming artillery fire. Besides the name, I was lured in by the recipe for it reminded me of a Scotch version of the gin-based Hasty Cocktail (or Piccadilly Cocktail) and the rum-based Milo. Once prepared, the Whiz-Bang launched off with a lemon, Scotch, and anise bouquet. Next, an off-dry malt and berry sip landed on a Scotch, pomegranate, and anise swallow.

lonely holiday

1 oz Laphroaig 10 Year Scotch
1 oz Drambuie
1 oz Punt e Mes
1 tsp Laird's Bonded Apple Brandy
1 dash Angostura Bitters
1 dash Peychaud's Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass (should be rocks glass with a large ice cube), and garnish with an orange twist.

Two Fridays ago, I was perusing that stack of online flashcards, and I was able to identify one of them, the Lonely Holiday, as being part of the Franklin Mortgage & Investment Co.'s 2011 menu. The drink was in their more challenging "I Asked Her For Water She Gave Me Gasoline" section, and it read like a smoky Rusty Nail meets an embittered Rob Roy. After I posted it on Instagram, Al Sotack and Colin Shearn who were bartenders there at the time chimed in. While the recipe that I found had it as an up drink, Al remembered it as one served on a big ice cube in a rocks glass, and I was able to confirm that via a photo on Yelp. Colin did not recall the back history on the drink other than it was named after the Old 97s song, and Al remembers that it was created at the end of 2010 to be launched in early January of 2011 along with the Infernal Architect.Once prepared served up, the Lonely Holiday showcased orange oil over peat smoke and Scotch aromas. Next, a grape-driven sip gave way to smoky whisky, honey, bitter herbal, and allspice flavors on the swallow.

polar bear

1 1/2 oz Mezcal (Del Maguey Vida)
3/4 oz Dolin Blanc Vermouth
1/2 oz Tempus Fugit Crème de Menthe
6 drop Angelica Tincture (2-3 dash Celery Bitters (Bitter Truth) as a recommended sub)

Shake with ice and strain into a cocktail coupe.Two Thursdays ago, I reached for Robert Simonson's Mezcal & Tequila Cocktails book and became curious about the Polar Bear. I had skipped over this recipe before, but after having written up the Stinger, I was interested in seeing what a mezcal twist crafted by the Bon Vivants at Trick Dog in 2013 would be like. The only other time I have had tequila or mezcal with crème de menthe was the Charo's Kick. Here, the Polar Bear swiped at the nose with roasted vegetal, smoke, and herbal aromas. Next, white wine with an herbal note on the sip flowed into smoky mezcal and mint on the swallow and a smoke-tinged finish.

straight up

2 oz Scotch (1 3/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)
1/2 oz Cocchi Americano
1/4 oz Amaro Meletti
1 dash Peychaud's Bitters

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Wednesdays ago, I fired up the Bartender's Choice app and found the Straight Up that was described as "a slightly bitter summery Rob Roy." The recipe was created by Oska Jarvis-White at The Everleigh in Melbourne circa 2017, and it reminded me more of the Hoots Mon than a Rob Roy. Once crafted, the Straight Up showcased peat smoke and floral aromas. Next, caramel and orchard fruit notes on the sip slid into Scotch, smoke, lavender, and herbal flavors on the swallow.

tally

2/3 Gin (2 oz Tanqueray Malacca)
2 dash Sherry (1/2 oz Tio Pepe Fino)
1 dash Sweet Vermouth (1/4 oz Cocchi)
1 dash Dry Vermouth (1/4 oz Noilly Prat)
1 dash Ojen Bitters (20 drop St. George Absinthe)

Stir with ice and strain into a cocktail glass.Two Tuesdays ago, I returned to Pioneers of Mixing at Elite Bars: 1903-1933 to see if I could uncover a recipe that I had somehow overlooked over the past 13 years that I have been making drinks from it. The one that I found was the Tally that reminded me of the Bizarre Love Triangle but with absinthe (technically Ojen) assuming that I utilized a Fino or Manzanilla as the unspecified sherry. Once prepared, the Tally approached the senses with a pine, almond, and anise bouquet. Next, a crisp wine sip added up to a gin, savory, almond, and herbal swallow.

devil's staircase

1 1/2 oz Laird's Bonded Apple Brandy
1/2 oz Mezcal (Del Maguey Vida)
3/4 oz Averna
1/4 oz Pierre Ferrand Dry Curaçao
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice and strain into an old fashioned glass.After writing up the Crooklyn from the Franklin Mortgage & Investment Co. and noting that it was rather similar to Cure's Black & Bluegrass, I decided to put my own spin on the 3:1 Averna to curaçao with Angostura and Peychaud's Bitters Black Manhattan template. Here, I utilized an apple brandy and mezcal split, and I dubbed it the Devil's Staircase after an IPA on tap at Widowmaker Brewing when I went there last October. Once prepared, it donated an apple, caramel, herbal, and smoke aroma to the nose. Next, caramel and a lightly orange sip descended into apple, smoky vegetal, and orange flavors on the swallow with clove, smoke, and anise notes on the finish.

brooklyn folly

2 oz Scotch (Famous Grouse)
3/4 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Cynar
1/4 oz St. Germain (St. Elder)

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Sundays ago, I was perusing the online recipe flashcard set that I uncovered and spotted the curiously named Brooklyn Folly. The recipe looked less like a Brooklyn and more like Stephen Shellenberger's Alto Cucina; I was able to trace the recipe to the Clover Club circa 2012 which tied the drink not only to a Brooklyn-like structure but to a Brooklyn address. In the glass, the Brooklyn Folly presented a lemon, Scotch, and floral aroma. Next, light caramel and malt notes on the sip crossed into Scotch, herbal, bitter, and floral flavors on the swallow.

gin & sin

2 oz Gin (Beefeater)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Apricot Liqueur (Rothman & Winter)
1 dash Absinthe (20 drop St. George)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Saturdays ago, I opened up the Bartender's Choice app and came across Sam Ross' Gin & Sin that he created at Attaboy in 2017. The name had me confused for a second with the Sin-Cyn (and Cin-Cyn), but this was a "a slightly sweet and fruit take on a Martini" instead of a bitter Cynar drink. Here, the Gin & Sin welcomed the nose with lemon and peach aromas. Next, a lightly fruity sip flowed into gin, apricot, and anise flavors on the swallow. Overall, it was delightful to drink and reminded me a little of the Van Zandt from Jack's Manual.

academic review

1 1/2 oz Irish Whiskey (Northcross)
1/2 oz Rye Whiskey (Rittenhouse Bonded)
1/2 oz Applejack (Laird's Bonded)
1/2 oz Amaro Nonino
1/4 oz Demerara Syrup
2 dash Mole Bitters (Savoy Society Chocolate & Chicory)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Fridays ago, I returned to my copy of Mr. Boston Bartenders' Guide: 75th Anniversary Edition from 2012 and stopped at the Academic Review – a three spirit Old Fashioned of sorts created by Hal Wolin in New York City. Through a Good Spirits News blog post, I was able to learn that it was created for a guest shift at Fatty Johnson's in Manhattan in 2011 and inspired by Death & Co's The Conference which he fell in love with in 2007. Once prepped, the Academic Review began with an orange and caramel bouquet. Next, caramel and malt on the sip converted into whiskey, apple, caramel, orange, and herbal flavors on the swallow with a clove finish.

dirty harry

2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Maraschino (Luxardo)

Stir with ice, strain into an absinthe-rinsed (Kübler) coupe, and garnish with a cherry.

Two Thursdays ago, I reached for my copy of Mr. Boston Bartenders' Guide: 75th Anniversary Edition from 2012 and came across the Dirty Harry that appeared like an Improved Manhattan akin to the Improved Whiskey Cocktail given the accents of Maraschino and absinthe. I was able to track down a little history via a 2008 Alcademics post that it was crafted by H. Joseph Ehrmann for the JW Marriot's bar Level III in San Francisco. After posting the drink on Instagram, Ehrmann explained that he created it at Elixir and put it on the menu as the Hollinger Manhattan Project before it appeared on the JW Marriot menu a year later as the Dirty Harry. He explained, "I changed the name to Dirty Harry for JW Marriott and I guess broader consumption as the original name was to honor my friend Jeff Hollinger, long time barman and co-author of The Art of the Bar." He then elaborated that, "Jeff and I were out drinking one night before the start of San Francisco Cocktail Week 2007, and I woke up with this recipe jotted down on a cocktail napkin in my pocket. I thought Jeff had told it to me, and I went to my bar and made it. When I told him I thought the recipe was great, he said 'I have no idea what you're talking about. I've never heard of that cocktail.' Turns out it's like a Jockey Club but in an absinthe-rinsed glass."The Dirty Harry (or the Hollinger Manhattan Project) began with an anise and rye aroma with a hint of cherry. Next, grape and malt notes on the sip were chased by rye, nutty cherry, and anise flavors on the swallow.

sleepy hello

3/4 oz Famous Grouse Scotch
3/4 oz Plymouth Sloe Gin
3/4 oz St. Germain (St. Elder)
3/4 oz Lemon Juice

Shake with ice, strain into a coupe, and garnish with a lemon twist.Two Wednesdays ago, I returned to that online recipe flashcard set that I had uncovered and came across the curiously named Sleepy Hello with the Scotch and sloe gin combination that worked well in the classic Modern Cocktail #2 and newer Post-Modern. I was able to track down the recipe to an older Clover Club menu where it was in their "Bracers & Pick Ups" section along side the Clover Club drink for $10 (the Clover Club drink in comparison is now $16 there). Once prepared, the Sleepy Hello met the nose with a lemon, plum, and floral bouquet. Next, lemon and dark fruit on the sip flowed into Scotch, cranberry, and pink grapefruit flavors on the swallow.

palm sunday

1 1/2 oz Gin (Beefeater)
1/2 oz Suze
1/2 oz Aperol
1/2 oz Dry Vermouth (Noilly Prat)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.Two Tuesdays ago, I began searching the Bartender's Choice app for a drink when I landed upon Palm Sunday created by Brandon Bramhall at Nashville's Attaboy circa 2017. The combination of gin, Suze, and Aperol reminded me of Jesse Vida's Square Root but here with dry vermouth instead of lemon juice, and the straight spirits combination with Suze and Aperol also made me consider Colin Shearn's Bourbon-based Paper Trail. Once prepared, the Palm Sunday blessed the nose with grapefruit melding with gentian aromas. Next, a lightly orange sip processed into gin, earthy bitter, and orange peel notes on the swallow.

precision timepiece

1 1/2 oz Jagermeister
3/4 oz Amaro Montenegro
3/4 oz Aperol
2 dash DeGroff's Pimento Bitters

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Mondays ago, I uncovered a recipe by Sother Teague at Amor y Amargo called the Precision Time Piece that was published in a 2015 Forbes article. The combination seemed like a Jagermeister for gin version of his Waterproof Watch, so I was curious to give it a whirl. Here, the Precision Timepiece met the nose with orange oil over caramel and orange aromas. Next, caramel and citrus notes on the sip progressed into root beer, orange, vanilla, and allspice flavors on the swallow.

union jack rose

1 oz Tanqueray Gin (Beefeater)
1 oz Laird's Bonded Apple Brandy
3/4 oz Lime Juice
3/4 oz Grenadine
14 drop Regan's Orange Bitters (2 dash Angostura Orange)
2 leaf Mint

Shake with ice, double strain into a coupe glass, and garnish with a fresh mint leaf.With my chocolate mint patch having surfaced (the regular mint lags behind by 2-3 weeks), I decided to make the Union Jack Rose that I had bookmarked in Cure: New Orleans Drinks and How to Mix'Em by Neal Bodenheimer and Emily Timberlake. The recipe was Kirk Estopinal's riff at Cure on the Jack Rose perhaps mashed up with a South Side given the gin and mint thrown in the mix. Once prepared, the Union Jack Rose donated a mint, apple, and berry bouquet to the nose. Next, lime and berry notes on the sip led into gin, apple, pomegranate, and mint flavors on the swallow. No great surprises here but the name is crafty given the British gin and the combination of gin, apple brandy, and grenadine is one that has worked well starting perhaps with the Pink Lady.

morning-glory cocktail

2 liqueur glasses Bourbon (2 oz Evan Williams Bonded)
1 liqueur glass French Brandy (1 oz Pierre Ferrand 1840 Cognac)
1 dash Maraschino (1/8 oz Luxardo)
(3/8 oz Simple Syrup for balance)
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a dash of absinthe (12 drop St. George).Two Saturdays ago, I delved into Louis' Mixed Drinks from 1906 and came upon the Morning-Glory Cocktail that was different from the Morning Glory from the 1937 Café Royal Cocktail Book as well as the late 19th century Morning Glory Fizz. This one was more like the Improved Whiskey Cocktail but with a split base of Bourbon and French brandy; moreover, instead of a rinse or being included in the build, the absinthe was floated as a garnish. Once prepared, this Morning-Glory Cocktail proffered anise and herbal aromas. Next, an off-dry sip led into a Bourbon, Cognac, and cherry swallow with clove, anise, and orange notes on the finish.

the velvet smoking jacket

1 1/2 oz Mezcal (Del Maguey Vida)
1/2 oz Falernum (Velvet)
1/2 oz Laphroaig 10 Year Scotch
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Fridays ago, I was listening to the Bartender at Large podcast bonus Q&A session with guest Jacob Mentel of Wormwood in San Diego, and he mentioned that they did a Laphroaig-falernum Old Fashioned (2 to 1/2 oz ratio). I began perusing the web for the recipe and instead came across on Kindred Cocktails database The Velvet Smoking Jacket created at the Gander in Manhattan as published in a 2016 Travel & Leisure article. This recipe did have Laphroaig but it was a minor component to mezcal, and I decided to give it ago especially since it reminded me of the Better & Better which utilized a funky rum instead of the whisky. Once prepared, The Velvet Smoking Jacket proffered a lemon, vegetal, and smoke aroma. Next, malt and lime notes on the sip fled into mezcal, wood smoke, lime, and clove flavors on the swallow.

crooklyn

1 1/2 oz Rye Whiskey (Templeton)
3/4 oz Averna
1/2 oz Cognac (Pierre Ferrand 1840)
1/4 oz Grand Marnier (Pierre Ferrand Dry Curaçao)
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice and strain into a Nick & Nora glass.Another recipe that I spotted in the online flashcard set was the Crooklyn that I was able to identify as a Colin Shearn creation at the Franklin Mortgage & Investment Co. since Acacia in Pittsburgh had put it on their menu and attributed the recipe to him. The combination of rye, Averna, orange liqueur, and bitters reminded me of Maks Pazuniak's Black & Bluegrass except this one utilized Cognac instead of Aperol. Here, the Crooklyn gave forth an orange and caramel aroma. Next, the caramel continued into the sip where it was chased by rye, Cognac, orange, and herbal flavors on the swallow with a spice-driven finish.

the brigantine

2 oz Rye Whiskey (Michter's)
3/4 oz Cocchi Americano
1/2 oz Amaro Nonino
2 dash Peychaud's Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.Two Wednesdays ago, I turned to the Bartender's Choice app for the evening's libation. There, I came across the Manhattan riff called The Brigantine that was invented as a group effort by Hunter Orahood, Michael Muldoon, Vince Esposito, and Mark Keller at The Crow's Nest in Montauk circa 2013. In the glass, the Brigantine sailed to the nose with grapefruit oils over rye aromas. Next, caramel and orchard fruit on the sip flowed into rye, herbal, orange, and cherry-anise flavors on the swallow.

whiskey a go-go

2 oz Bourbon (Evan Williams Bonded)
1/2 oz Lemon Juice
3/4 oz Amaro Meletti
1/4 oz Cinnamon Syrup
1 tsp Demerara Syrup (1:1)
1/2 tsp Fernet Branca

Shake with ice and strain into a coupe.Another recipe that I spotted in the online flashcard set that I recently uncovered was the Whiskey A Go-Go that reminded me of the drink that Scott Holliday created under that name. Instead of a Barracuda riff with sparkling wine, this one was an amaro-cinnamon Sour crafted at Lolinda in San Francisco circa 2014. Once prepared, this Whiskey A Go-Go donated a cinnamon and herbal aroma. Next, lemon and caramel notes on the sip flowed into Bourbon, floral, herbal, menthol, and cinnamon flavors on the swallow.

lulu's eyelash

1/2 Gordon's Gin (1 1/2 oz Beefeater)
1/4 Jamaican Rum (3/4 oz Coruba)
1/8 Rose's Lime Cordial (1/2 oz Fresh Lime Juice)
1/8 Grenadine (1/2 oz)
1 dash Absinthe (12 drop St. George)

Shake with ice and strain into a cocktail glass.Two Mondays ago, I returned to my digital copy of the 1934 1700 Drinks From the Man Behind the Bar and landed upon the curiously named Lulu's Eyelash. Overall, the recipe seemed like lesser known classics like the Kingston, Small Dinger, and Daiquiri Special with some absinthe thrown in the mix, so I was intrigued. In the glass, Lulu's Eyelash proffered lime, caramel, and anise aromas. Next, caramel and berry notes on the sip led into gin, funky rum, and herbal flavors on the swallow with a tart berry finish.

rough & tumble

2 oz Buffalo Trace Bourbon (Evan Williams Bonded)
3/4 oz Amaro Ramazzotti
1/4 oz Green Chartreuse
3 dash Angostura Bitters

Stir with ice and strain into a Nick & Nora glass.Another recipe that I found in the online set of flashcards that corresponded to the 2010 Franklin Mortgage & Investment Co. menu was the Rough & Tumble. Like the Harry Rag, this one was also from the more challenging "I Asked Her For Water She Gave Me Gasoline" section of the menu and followed a similar but less smoky structure of whiskey, Amaro, a small amount of Green Chartreuse, and bitters. Moreover, the combination of Ramazzotti and Chartreuse reminded me of The Barrymore that I had a week prior. Here, the Rough & Tumble began with Bourbon, herbal, and clove aromas. Next, a caramel-driven sip flowed into Bourbon, root beer, herbal, and allspice flavors on the swallow.

harry rag

1 1/2 oz Famous Grouse Blended Scotch
3/4 oz Amaro Nonino
1/2 oz Caol Ila 10 Year Scotch
1/4 oz Green Chartreuse
7 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a Nick & Nora glass.Two Saturdays ago, Al Sotack posted up the 2010 Franklin Mortgage & Investment Co.'s menu, and a few drinks stood out. I, therefore, searched the web for recipes, and I found a set of online cocktail flashcards which contained the drink spec for the Harry Rag that had caught my eye. Since most of the menu was musical references, perhaps it was named after The Kink's song that is also British slang for a cigarette; the cocktail was on their more adventurous part of the menu entitled "I Asked Her For Water She Gave Me Gasoline" that also contained the Six Inch Gold Blade. Once prepared, the Harry Rag greeted the nose with a smoke, orange, and herbal aroma. Next, orange, malt, and caramel notes on the sip wafted into smoky Scotch, caramel orange, and herbal flavors on the swallow.

a.m.

1 1/2 oz Beefeater Gin
1/2 oz Amaretto (Disaronno)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice

Shake with ice and strain into a coupe glass.Two Fridays ago, I was checking up on something in the Drinks of Drink notebook when I spotted the A.M. The A.M. is something that I have known from the bar's recipe collection since I gained a copy in 2015, but I have yet to spot it elsewhere in the literature so perhaps it was a house invention circa 2008-2011 (given the history of my copy's source). Once prepared, the A.M. greeted the senses with an almond-apricot and floral aroma. Next, a lemon-driven sip converted into gin, nutty, and apricot flavors on the swallow. Overall, the apricot liqueur did a surprising job here of toning down the amaretto.

the gold baron

1 1/2 oz Eagle Rare Bourbon (Evan Williams Bonded)
1/2 oz Laird's Applejack (Laird's Bonded)
1/2 tsp Grenadine
1/2 tsp Cane Syrup (JM Sirup de Canne)
1 bsp (1/8 oz) Bittermens Burlesque Bitters

Build in an old fashioned glass, add ice, and stir to mix and chill.Two Thursdays ago, I spotted a bitters-forward recipe on Kindred Cocktails submitted by Avery Glasser then of Bittermens Bitters. The drink was the Gold Baron crafted by Thomas Waugh at Death & Co. in 2010, and it utilized the Bittermens Burlesque Bitters that were officially launched on Valentine's Day 2011 in an Old Fashioned format. Once prepared, the Gold Baron donated a Bourbon aroma with a fruity-floral element. Next, a vague fruity note on the sip slid into Bourbon, apple, and floral-spice bitterness on the swallow. Perhaps the recipe needed a little bit more sugar (such as increasing the grenadine to 1/4 oz) to balance it to my preferred taste. but it did become more gentle with ice melt.

half past midnight

2 oz Cognac (Pierre Ferrand 1840)
1/2 oz Fernet Branca
1/2 oz Crème de Menthe (Tempus Fugit)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.Two Wednesdays ago, I opened up the Bartender's Choice app and came across the Half Past Midnight. Despite it sounding like a Chris Hannah drink name, the recipe was crafted by Sam Ross at Attaboy in 2015, and it came across like a more approachable Corpse Reviver No. 3. In the glass, the Half Past Midnight offered up a lemon, caramel, and mint aroma. Next, the caramel continued into the sip where it was chased by Cognac, mint, and menthol flavors on the swallow.

future days

1 oz Ransom Old Tom Gin
1 oz Del Maguey Mezcal Vida
1 oz Luxardo Amaro Abano
1 bsp Demerara Syrup (1/8 oz 1:1)
6 dash Absinthe (1/8 oz Kübler)
1 dash Grapefruit Bitters (Bittercube Jamaican #2)

Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.Two Tuesdays ago, I listened to The Cocktail College podcast where host Tim McKirdy had on William Elliot from Maison Premiere in Manhattan. During the episode, William mentioned a drink called the Future Days, and I was able to source the recipe on Kindred Cocktails via a Daily Meal article. Since mezcal and Amaro Abano pair elegantly in the Speaking in Tongues, In Absentia and The Clyde, I was curious to see how it would work here in combination with an Old Tom Gin. Once prepared, the Future Days showcased a grapefruit, floral, and anise aroma. Next, a caramel-driven sip slid into vegetal, juniper, root beer, and black pepper flavors on the swallow with a smoke and anise finish.

don't go near the water

1/2 Brandy (1 1/2 oz Pierre Ferrand 1840 Cognac)
1/6 Curaçao (1/2 oz Pierre Ferrand Dry)
1/6 Maraschino (1/2 oz Luxardo)
1/6 Lemon Juice (1/2 oz)

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

Two Mondays ago, I selected Crosby Gaige's 1945 Cocktail Guide and Ladies' Companion from my bookshelf and spotted the Don't Go Near the Water as perhaps an interesting Sidecar riff that reminded me of the gin-based Snowdrop. In that book, Gaige has a habit of renaming recipes to fit his chapter's themes, and I recalled that Trader Vic has the combination as the Classic Cocktail as perhaps a nod to the Brandy Crusta (albeit without the bitters and sugar rim).The Don't Go Near the Water began with lemon oil over a brandy, orange, and nutty cherry aroma. Next, lemon and orange notes on the sip flowed into Cognac and nutty cherry on the swallow with an orange finish.