bees for pélé

1 1/2 oz La Favorite Rhum Agricole Blanc (JM 100°)
3/4 oz Yellow Chartreuse
1 oz Lemon Juice
1/2 oz Honey Syrup
21 drop Angostura Bitters

Shake with ice, strain into a cocktail glass, and garnish with 5 drop Angostura Bitters.Two Thursdays ago, I reached for Neal Bodenheimer and Emily Timberlake's Cure: New Orleans Drinks and How to Mix 'Em book to see if I had skipped over any gems. There, I was lured in by Rhiannon Enlil's Bees for Pélé that she crafted at Cure; I had probably skipped over this one to conserve my Yellow Chartreuse bottle at the time. The recipe was a cross between a Daisy de Santiago and a Bee's Knees, and Rhiannon named it after both the volcano on Martinique and one of Rhiannon's favorite teenage albums – Tori Amos' Boys for Pele. In the glass, the Bees for Pélé showcased a honey, clove, allspice, pine, and grassy funky aroma. Next, lemon and honey mingled on the sip, and the swallow offered up funky rum and herbal flavors with a cinnamon and clove spice finish.

maori punch

2 oz Gin (Beefeater)
1/2 oz Passion Fruit Syrup
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a stemmed vessel with a wide mouth like a Martini glass or snifter; no garnish was specified but I opted for a nasturtium.

A few weeks ago, Matt Pietrek on CocktailWonk posted Trader Vic's recipe for Maori Punch that Matt discovered in a 1949 newspaper. The original called for passion fruit juice, and it was uncleared if it was sweetened and to what extent since it was the only element to balance the citrus, spirit, and bitters. Matt took the guess work out by subbing in a lesser volume of passion fruit syrup to balance his adaptation. Overall, the concept reminded me of the Taglin Club that was my passion fruit for orange liqueur Pegu Club fitted to a Scofflaw structure, so I was intrigued. I planned on making this using a nasturtium blossom from my garden as a garnish, until the last one disappeared thanks to Tubby, our yard's groundhog that most notably ravaged my cucumber plants by getting over the three foot garden fence. I solved the problem by booking vacation tickets for Tubby, and a few weeks later, the nasturtiums began to gain foliage and thus flower again.This was also my welcome back to cocktails after Covid hit me for the second time (last time was two years prior in August 2021 during the Delta wave). In the glass, the Maori Punch greeted the nose with passion fruit and pine aromas with a peppery note from the nasturtium garnish. Next, tropical and lime elements on the sip enchanted a gin and bitter tangerine swallow. Overall, the Maori Punch veered from the Pegu Club's grapefruit notes on the swallow into something much softer.

summertime clothes

1 1/2 oz Wathen's Bourbon (Evan Williams Bonded)
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
3/4 oz Cocchi Americano
1/4 oz Cynar
2 dash Peychaud's Bitters
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with both orange and lemon twists.Two Sundays ago, I returned to the online flashcard set for Atlanta's Paper Plane and spotted the Summertime Clothes as an intriguing Manhattan variation. I was able to find a Atlanta Journal-Constitution article that placed the drink's creation circa 2014, and overall, the idea reminded me of the Hoots Mon with a different whiskey type and a touch of Cynar and bitters. Once prepared, the Summertime Clothes shared orange and lemon oils over caramel, herbal, Bourbon, and peach aromas. Next, grape and orchard fruit on the sip dressed up the Bourbon and bitter plum flavors on the swallow.

oh my word!

3/4 oz Old Tom Gin (Hayman's)
3/4 oz Amaro Montenegro
3/4 oz Green Chartreuse
3/4 oz Maraschino (Luxardo)
2 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into a glass.Two Saturdays ago, I reached for Sother Teague's I'm Just Here for the Drinks book and landed on his stirred Last Word Cocktail riff called Oh My Word! Since I had a fresh bottle of Green Chartreuse, I felt like expending a smidge of it to test this one out. I might have also skipped this one in the past for it read like it was going to be rather sweet which strangely was not the reaction I had when I tasted it. Overall, it gave forth an herbaceous, nutty chery, and orange bouquet to the nose. Next, a slightly fruity sip flowed into gin, herbaceous, clementine, nutty cherry, and cinnamon flavors on the swallow.

scorpion kick

2 oz White Rum (Privateer)
1 oz Lime Juice
1/2 oz Crème de Cacao (Bols)
1/4 oz Cane Syrup (Sirop JM)
6-8 leaf Mint

Shake with ice and strain into a coupe glass; no garnish was specified, but I matched the mint leaf in the photo.Two Fridays ago, I got home late from the bar, and I wanted something refreshing. When I opened up the Bartender's Choice app, I spotted the Mulata Daiquiri-Mojito-like Scorpion Kick by Dan Greenbaum at Diamond Reef NYC circa 2017 that would make good use of my mint patch and hit the spot otherwise. In the glass, the Scorpion Kick came at the nose with mint, chocolate, and lime aromas. Next, lime and vegetal notes on the sip ventured over to rum, chocolate, and mint flavors on the swallow.

georgetown tuxedo

2 oz White Rum (Privateer)
3/4 oz Dry Vermouth (Noilly Prat)
1/4 oz Falernum (Velvet)
1/8 oz Maraschino (Luxardo)
1 dash Absinthe (12 drop Copper & Kings)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.

Two Thursdays ago at work, I had a guest request a Martinez, and I commented that it was one of my favorite Martini variations although I do like the Tuxedo No. 2 a lot. As she gained trust in me, she gave it a go and later declared that it was her new favorite gin drink. After work, I thought about what else could get the Tuxedo No. 2's "Improved treatment" of Maraschino and absinthe, and I wanted to keep the dry vermouth element. I then honed in on the rum-based Georgetown Club from Charles H. Baker Jr.'s South American Gentleman's Companion that I fancied so much that I put on the menu at Loyal Nine. I mashed up the Georgetown Club with the Improved element of the Tuxedo No. 2 from The Savoy Cocktail Book, and dubbed this the Georgetown Tuxedo. I already knew that falernum and Maraschino could play well together from the Crafty & Elusive Elk. While I made this with a beautiful white rum, I could not help but think that a little funk from a touch of rhum agricole or Jamaican white rum here might take the drink to the next level; at Loyal Nine, I served the Georgetown Club with a quarter ounce of rhum agricole.The Georgetown Tuxedo opened up with orange, cherry, and anise aromas. Next, a semi-crisp white wine sip with a hint of cherry set up rum, clove, cherry, and anise flavors on the swallow.

mayan concubine

2 oz Reposado Tequila (Cimarron)
3/4 oz Lemon Juice
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Simple Syrup
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lemon twist.Two Wednesdays prior, I was perusing an online flashcard set for the Raised by Wolves bar in San Diego when I spotted the Mayan Concubine. I tracked down the drink to a 2013 James Beard Foundation blog post that included the same recipe and as well as pointing to Erick Castro at Polite Provisions as the creator. Since I had good luck pairing reposado tequila, apricot, citrus, and bitters in the Lupita, I was curious to see Erick's take on it. Once combined, the Mayan Concubine donated a lemon, apricot, and vegetal aroma to the nose. Next, lemon and orchard fruit on the sip bowed down to tequila, apricot, and clove notes on the swallow.

old barrel

2 oz Rye Whiskey (Michter's US-1)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Benedictine
3 dash Angostura Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.Two Tuesdays ago, I decided to search the Bartender's Choice app for a nightcap and landed on Benjamin Schwartz's Old Barrel that he created at Little Branch in Manhattan in 2014. Overall, the recipe reminded me of Rhiannon Enlil's Neutral Ground but with drier and spicier Angostura Bitters instead of fruitier orange bitters. The Old Barrel began with a lemon, clove, and nutty bouquet. Next, the Amontillado's grape filled the sip and led into rye, herbal, dry nutty sherry, clove, and allspice flavors on the swallow.

madiana

1 1/2 oz Rhum Agricole (JM Blanc 100°)
1/2 oz Fino Sherry (Tio Pepe)
3/4 oz Lemon Juice
1/2 oz Cane Syrup (Sirop JM)
2 drop Orange Blossom Water
1 twist Lemon Peel

Shake with ice and strain into a cocktail coupe.Two Mondays ago, I began searching through the Kindred Cocktails database when I came across the Madiana by New York City bartender Rafa Garcia Febles in 2015. The idea of rum, Fino sherry, citrus, and syrup reminded me of the Death & Sundries at Cane & Table but that took things in a funky Jamaican instead of rhum agricole direction. Moreover, the rhum agricole with orange blossom water duo triggered thoughts of Her Majesty's Pearl which paired it elegantly with rose water. In the glass, the Madiana welcomed the nose with grassy and almond aromas. Next, lemon, white wine, and orange blossom water notes on the sip bloomed into grassy funk on the swallow with a plastic and lemon finish.

crimson king

1 oz Rye Whiskey (Rittenhouse)
3/4 oz Campari
1/2 oz Punt e Mes
1/4 oz Cherry Heering
1/8 oz Coffee Liqueur (Kahlua)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a grapefruit twist.On a recent Liquor-dot-com round-up article of Punt e Mes recipes, I became intrigued by the Crimson King that they had originally posted in 2016. This Boulevardier riff was strangely not attributed to any bartender or establishment, but it reminded me of my Down for the Count as a Remember the Maine mashed up with a Negroni. In the glass, the Crimson King showcased a grapefruit and grape aroma. Next, a fruity sip of cherry and grape notes transitioned into rye, bitter orange, cherry, and coffee flavors on the swallow.

house call

3/4 oz Laird's Applejack (Laird's Bonded)
3/4 oz Sloe Gin (Plymouth)
3/4 oz Benedictine
3/4 oz Lemon Juice

Shake with ice and strain into a coupe glass.Two Saturdays ago, I began scanning the Kindred Cocktails database when I landed upon the House Call by John Stanton at Sable Kitchen & Bar in Chicago circa 2011. The apple brandy-lemon juice-based equal parter featured the duo of sloe gin and Benedictine that worked so well in Peter Cipriani's Christmas Goose and that I utilized (albeit with the Benedictine as only an accent) in the Gin Gin Carré. The House Call welcomed the nose with a plum and raisin bouquet. Next, a lemon sip with dark fruit notes flowed into apple, plum, and herbal flavors on the swallow.

ontario

1 oz Rye Whiskey (Old Overholt 86°)
1 oz Applejack (Laird's Bonded)
3/4 oz Fernet Branca
1/4 oz Simple Syrup

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Fridays after I got home from my bartending shift, I fired up the Bartender's Choice app, and the Ontario called out to me. Sam Ross created this as "an apple brandy twist on the classic Toronto" at Manhattan's Attaboy in 2018, and it pleasantly reminded me of Yvonne's Toronto that had an apple brandy and Genever base. In the glass, the Ontario released an orange, apple, and minty aroma to the nose. Next, caramel on the sip opened up to rye, apple, and bitter menthol flavors on the swallow.

partisan

1 1/2 oz Cognac (Du Peyrat Selection)
1/2 oz Aged Rhum Agricole (JM Gold)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Amaro Ciociaro
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Thursdays ago, I began perusing the online flashcard set containing recipes from the Dutch Kills bar when I landed upon the Partisan that read like a Cognac-rhum agricole Liberal. The combination of Cognac and rhum agricole was one that I have enjoyed in the Wildflower, A Rum with a Vieux, and other recipes and that I utilized in my Prelude to a Broken Arm. Once prepared, the Partisan showcased an orange, caramel, and grassy bouquet. Next, grape and caramel on the sip turned towards Cognac melding into the caramel-orange of Ciociaro on the swallow with orange and a hint of grassy funk on the finish.

home drum

1 3/4 oz Cognac (Du Peyrat Selection)
1/4 oz Laphroaig Scotch
1/2 oz Cynar
1/2 oz Falernum (Velvet)
1 dash Angostura Bitters

Stir with ice and strain into an old fashioned glass rinsed with absinthe (Kübler).

Two Wednesdays ago, I was inspired by the Cynar-falernum combination in the Brooks, and my mind went to the Cognac Corn'n'Oil that Richard Seale described during a talk here in Boston for a base. Next, I mimicked the proportions of Maks Pazuniak's 100 Year Old Cigar as well as its smoky Scotch and absinthe accents. For a name, I kept the Corn'n'Oil heritage and dubbed this after the Bajan saying of "Home drum beats first" meaning that before taking on another's problems, look after your own family first.The Home Drum welcomed the senses with an anise and Cognac aroma. Next, caramel on the sip slid into Cognac melding into herbal flavors on the swallow with a smoke, clove, and anise finish. Overall, the combination was more intriguing and dynamic than the basic Cognac Corn'n'Oil.

dante's requiem

2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Benedictine
1/2 oz Green Chartreuse
1 bsp Campari (1/8 oz)
2 dash Fernet Branca (20 drops)

Stir with ice and strain into a cocktail coupe.Two Tuesdays ago, I was perusing Kindred Cocktails when I came across Dante's Requiem again. This time, I had a bottle of Green Chartreuse on hand and was able to make it. The recipe was crafted by Seattle bartender Scott Diaz in 2012 as a riff on Ted Kilgore's Purgatory. Moreover, the light touch of Campari with the Green Chartreuse reminded me of the Tailspin, and both the name and medley of liqueurs made me think of Toby Maloney's Eeyore's Requiem. Once prepared, Dante's Requiem met the nose with an herbaceous aroma mostly from the Chartreuse. Next, a caramel-tinged sip recanted rye whiskey, herbal, and herbaceous flavors on the swallow with a bitter orange-menthol finish from the Campari and Fernet.

war horse

1 3/4 oz Blended Scotch (Famous Grouse)
1/4 oz Laphroaig Scotch
1/2 oz Blanc Vermouth (Dolin)
1/2 oz Crème de Cacao (Bols)
8 dash Angostura Bitters (I recommend 3-4 dashes)

Stir with ice and strain into a cocktail coupe.Two Mondays ago nights ago, I spotted a curious Scotch recipe in a Raines Law Room online flashcard set called the War Horse. A 2012 Grub Street article placed the drink at Lantern's Keep in New York City to commemorate War Horse's Oscar nomination and Broadway production. The connection between the flashcard set and Lantern's Keep is that Meaghan Dorman was hired as a consultant in 2011 to open Lantern's Keep while still the head bartender of Raines Law Room. Once prepared, the War Horse confronted the senses with a smoke, clove, and chocolate aroma. Next, malt and chocolate on the sip charged into smoky Scotch, chocolate, and clove flavors on the swallow.

tito puente

1 oz Toasted Coconut Knob Creek Rye
1 oz Lustau East India Solera Sherry
1/2 oz Punt e Mes
1/2 oz Del Maguey Mezcal Vida

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with two lime twists.For my birthday two Mondays ago, I met Andrea at Mahaniyom for a round of drinks and an appetizer before moving on to Blossom Bar for more vegetarian-friendly fare. For a drink, I asked the bartender for the Tito Puente for the combination of Lustau's East India Solera Sherry with Punt e Mes reminded me of Alex Day's Night Owl at Death & Co. I did not bother to ask for a recipe so I did not take tasting notes; however, a friend just sent me a collection of Blossom Bar recipes, and I was able to locate the Tito Puente. As for the toasted coconut-infused whiskey, Liquor.com proffered a recipe for their article on the Normandie Old Fashioned. I revised it as such:

Toasted Coconut-Infused Whiskey
Toast 2 oz by volume coconut flakes over medium heat for 5 minutes or until slightly golden. Add to a 750 mL bottle of whiskey and place in a hot water bath at 145°F for 2 hours or overnight at room temperature. Strain into a quart container, freeze overnight, remove all solids such as by passing through a coffee filter, and rebottle.

thumbs up!

1 oz Gin (Beefeater)
1/2 oz Green Chartreuse
3/4 oz Lime Juice
1/2 oz Aperol
1/2 oz Luxardo Maraschino

Shake with ice, strain into a coupe glass, and garnish with a lemon twist.Two Sundays ago, I came home after doing a brunch-dinner double at the bar and quickly sought out a nightcap from the Bartender's Choice app. There, the Thumbs Up! as a Last Word riff by Michael McIlroy at New York City's Milk & Honey circa 2009 seemed like a good way to wrap up a long day. In a way, it seemed like a Last Word mashed up with a Division Bell (minus the mezcal). The lemon oils from the twist joined pine, nutty cherry, and herbaceous aromas on the nose. Next, a lime and cherry sip concluded with pine, herbaceous, cherry, and orange flavors on the swallow. Overall, not too different from a Last Word save for the addition of orange notes from the Aperol and a degree of softness from the decreased Chartreuse and Maraschino amounts.

captain badass

1 1/2 oz Laird's Bonded Apple Brandy
1 1/2 oz Rittenhouse Bonded Rye Whiskey
1/2 oz Lustau East India Solera Sherry
1 heaping barspoon Apple-Cinnamon Jam (Homemade Crabapple Jelly + 1 dash Fee's Whiskey Barrel-Aged Bitters)
1 dash Orange Cream Bitters (Angostura Orange)

Stir with ice, double strain into a coupe, and garnish with an apple slice (omit garnish).While skimming through the online flashcard set for the Dram bar in Brooklyn, I spied the Captain Badass that called for an apple-cinnamon jam, and I wondered if the crabapple jelly I made plus some cinnamon-heavy Fee's Whiskey Barrel-Aged Bitters would work in a pinch. The apple brandy, rye whiskey, and apple components reminded me of the Keep the Doctor Away but that called for muddled apple and Aperol instead of apple jam and sherry. I was able to locate a mention of the drink in a 2015 Fodor's guidebook of Brooklyn, so that helps to confirm that it is Dram's recipe as well as to put a date to it. In the glass, the Captain Badass met the senses with an apple and hint of nutty-raisin aroma. Next, grape with a slightly luxurious mouthfeel from the jelly on the sip led into rye, apple, dried fruit, and cinnamon flavors on the swallow.

dirty blvd

1 1/2 oz Belle Meade Bourbon (Evan Williams Bonded)
3/4 oz Punt e Mes
3/4 oz Aperol

Stir with ice, strain into a single old fashioned glass pre-rinsed with Laphroaig Scotch, and garnish with an orange twist.Two Fridays ago, I returned to the online flashcard set for Atlanta's Paper Plane when I landed upon the Dirty Blvd. This Boulevardier riff likely named after the 1989 Lou Reed song reminded me of the bar's Bigmouth Strikes Again that I recently made, and it had the Punt e Mes-Aperol duo of several drinks including Jeffrey Morgenthaler's Bittersweet Symphony and Brian Summers' Chicago Typewriter. With the twist garnish and Scotch rinse, the Dirty Blvd greeted the nose with an orange and peat smoke aroma. Next, grape and tangerine notes on the sip wandered over to Bourbon, bitter herbal, and orange flavors on the swallow with a wisp of smoke on the finish.

prince edward

2 oz Scotch (*)
3/4 oz Lillet Blanc
1/4 oz Drambuie

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
(*) Since this was a William Grant event, I assume it was Monkey Shoulder.

Two Thursdays ago, I attended a Drambuie class at the Wig Shop downtown. For our first cocktail to sip on as we heard the talk, we were served the Prince Edward which is a recipe that I have alluded to such as in the tequila-based riff, the Principe Eduardo, but I have never written up the classic here despite having it before my time writing on the blog. The closest that I have come to the recipe is the Hundred Pipers that adds an absinthe accent to the original. The recipe above is the one that we did at Drink with the Wig Shop's choice of garnish; note that Drink's recipe called for an orange slice which is what is specified in Stan Jones' Barguide. Amusingly, during the talk, someone entered the space and was actually looking for wigs (see the bar's window display for the confusion not to mention that Wig World used to be located there); the speaker welcomed her to join, but general manager Kevin ushered her out since it was a private event. After, Kevin commented, "So you want to open a speakeasy – it's not as cool as you think!" In the glass, the Prince Edward offered up a lemon, hint of smoke, and honey bouquet to the nose. Next, malt, honey, and orchard fruit on the sip transformed into Scotch, herbal, and grapefruit flavors on the swallow.

doubleheader

1 1/2 oz Bourbon (Wild Turkey 101°)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Apricot Liqueur (Rothman & Winter)
2 dash Angostura Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.Two Wednesdays ago, I turned to the Bartender's Choice app for the evening's libation. There, I was attracted to the Doubleheader by Dan Greenbaum at Brooklyn's Diamond Reef in 2017 for apricot liqueur and oxidized sherries have paired well together in the past. Once prepared, the Doubleheader approached the nose with a lemon oil, apricot, and nutty grape aroma. Next, a semi-dry grape sip was followed up by a swallow replete with Bourbon flavors plus apricot melding into a dry oxidized fruit finish.

mr. buttle

2 oz White Rum (Privateer)
1 oz Manzanilla Sherry (Tio Pepe Fino)
1/2 oz Giffard Crème de Banane (Tempus Fugit)
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.Two Tuesdays ago, I was searching through the Kindred Cocktails database when I landed on the Mr. Buttle by Erik Hakkinen at Seattle's Zig Zag Café as published in Imbibe Magazine in 2014. Overall, the combination of white rum, dry fortified wine, and a liqueur reminded me structurally of the Georgetown Club, so I was curious to give this one a go. Once prepared, the Mr. Buttle welcomed the senses with lemon oil and caramelized fruit aromas. Next, a semi-crisp sip of white wine and caramel flowed into rum, almond, and banana flavors on the swallow.

east harlem

2 oz Aged Rum such as Havana Club 7 Year
3/4 oz Punt e Mes
1/4 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.Two Mondays ago, I was discussing the Periodista's history in relation to Boston, and I was inspired that evening to tinker with the concept. I ended up honing in on the apricot liqueur and mashing the 1940s Cuban classic with Julie Reiner's Slope to make a Rum Manhattan riff. For a name, I dubbed it the East Harlem after a major Cuban center in New York City. Once prepared, the East Harlem conjured up dark rum, apricot, orange, and spice aromas to the nose. Next, caramel and grape notes on the sip was reported to dark rum, bitter citrus and orchard fruit, and spice flavors on the swallow.

vacationland

1 1/2 oz Rittenhouse Rye Whiskey
1 oz Bonal Gentiane-Quina
1/2 oz Braulio Amaro
1/8 oz Absinthe (Kübler)

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.Two Sundays ago, I was perusing the online flashcards from Atlanta's Paper Plane when I stumbled upon the Vacationland which reminded me of the Black Betty that I recently had with rye, Braulio, and absinthe/Herbsaint. Here, it utilized Bonal instead of Cynar as the fourth component. Once stirred and strained, the Vacationland ventured to the nose with a grape and anise bouquet. Next, the grape continued into the sip where it mingled with Braulio's caramel note, and the swallow finished things up with rye, pine, anise, and herbal flavors.

inside job

1 1/2 oz Reposado Tequila (Cimarron)
1/2 oz Amaro Braulio
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Yellow Chartreuse

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.After my bar shift two Saturdays ago, I fired up the Bartender's Choice app in a rush to find a recipe as I was opening later that morning for brunch. There, I landed upon the Inside Job as my nightcap that was crafted by Zac Pease at Manhattan's Attaboy circa 2017. In the glass, it showcased an orange oil, pine, and vegetal aroma. Next, grape and caramel notes on the sip set up tequila, pine, and herbal flavors on the swallow. Curiously, the only other recipes that paired Braulio with Yellow Chartreuse were both created at Backbar, namely the Rye-O de Janeiro and We Don't Talk About Braulio.

kentucky cyclist

1 1/2 oz Old Grand-Dad Bonded Bourbon (Evan Williams Bonded)
1 oz Bonal Gentiane-Quina
1/2 oz Green Chartreuse
1/2 oz Yellow Chartreuse
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.Two Fridays ago, I decided to make a recipe that I had spotted in the Eventide cookbook called the Kentucky Cyclist. The recipe was created by John Myer at Eventide in Portland, Maine, and named after how Bonal was one of the early sponsors of the Tour de France. Overall, the recipe reminded me of the Disco Ball with the split of Green and Yellow Chartreuse, spirit, aromatized wine, and bitters, but it ended up tasting closer to the American whiskey Bijou dubbed the Family Jewels. Once prepared, the Kentucky Cyclist rode to the nose with orange oil and herbaceous aromas from the Green Chartreuse. Next, a grape-driven sip pedaled to Bourbon, herbaceous, honey, and herbal flavors on the swallow.

the brooks

3/4 oz Smith & Cross Rum
3/4 oz Cynar
3/4 oz Falernum (Velvet)
3/4 oz Lime Juice

Shake with ice, strain into a coupe glass, and garnish with a grapefruit twist.Two Thursdays ago, I was perusing various online flashcard sets, and a recipe appeared on both the Dutch Kills and Raines Law Room collections called The Brooks. They were both the same save for the former version having a grapefruit twist and the latter lacking a garnish. Overall, the combination reminded me of the Commercial Free that utilized Old Monk Rum and grapefruit juice instead of Smith & Cross and lime but kept the equal parts nature and the Cynar and falernum duo intact. Once prepared, The Brooks showcased grapefruit oil over caramel and rum funk aromas. Next, the caramel continued on into the sip where it mingled with the lime, and the swallow rounded things up with rum, vegetal, and tropical flavors.

Post note 10/26/23: I uncovered that it was created by Theo Lieberman at Milk & Honey, and he was there from 2009-2014.

saucy minion

1 1/2 oz Smith & Cross Rum
1/2 oz Cynar
1/2 oz Amaro Ciociaro
1/2 oz Lime Juice
1 dash Absinthe (8 drop Copper & Kings)

Shake with ice and strain into a coupe.

Two Wednesdays ago was National Daiquiri Day, and I was inspired to riff on the Two Gents that I had back in January which was a rye Old Fashioned sweetened with Cynar and Amaro Ciociaro. I had the Navy Dock Daiquiri and Little Zeddie in mind, and I swapped out the whiskey for Smith & Cross Rum, added lime juice, and exchanged the Angostura Bitters for a dash of absinthe. For a name, I dubbed it the Saucy Minion after a line from Shakespeare's Two Gentlemen from Verona, "You, minion, are too saucy."The Saucy Minion welcomed the senses with a rum funk and caramel aroma. Next, caramel, lime, and dark orange notes on the sip flowed into funky rum, herbal, dark orange, and anise flavors on the swallow.

la jetée

3/4 oz Mezcal (Del Maguey Vida)
3/4 oz Cognac (Pierre Ferrand 1840)
1 oz Bonal Gentiane-Quina
1/2 oz Amaro Braulio
2 dash Chocolate Bitters (Angostura Cocoa)

Stir with ice and strain into a glass (coupe here but old fashioned would work too).

I was stymied two weeks ago with power outages on Monday and Tuesday nights, so I skipped making drinks in the dark and jeopardizing the remaining chill in our freezer and refrigerator. Therefore, on Wednesday, I played a little catch-up by making two drinks. The first one was inspired by the mezcal-Braulio combination in the Montañista a few nights ago. From there, I drew influences from the 1910 Cocktail by matching the mezcal with Cognac as well as its recipe structure; the Cognac aspect first came about when I thought of the St. Bernard's Pass that essentially makes a Cognac Black Manhattan with Braulio. Since Bonal pairs elegantly with both mezcal and Cognac, I decided to take that route instead of the 1910's Punt e Mes. For a name, I dubbed it La Jetée after the 1962 French science fiction movie that inspired Terry Gilliam's 12 Monkeys.La Jetée jumped to the nose with a richness from the Cognac and Braulio and with a smoke and vegetal aspect from the mezcal. Next, grape and caramel on the sip landed on Cognac flavors as well as mezcal interplaying with Braulio's minty herbal notes on the swallow with a chocolate and smoke finish.