new york minute

1 1/2 oz Vodka (Vessica)
1/2 oz Laird's Bonded Apple Brandy
3/4 oz Grenadine
3/4 oz Lemon Juice
1 dash St. George Absinthe (12 drop)

Shake with ice and strain into a Nick & Nora glass (coupe).Two Tuesdays ago, I reached for Toby Maloney and Emma Janzen's The Bartender's Manifesto and found the New York Minute as a recipe that I had not made yet. The drink was crafted by Alyssa Heidt as a riff on the Pan American Clipper from Charles H. Baker Jr. with the biggest change being the apple brandy aspect being cut considerably by the addition of vodka. Once prepared, the New York Minute lept to the nose with apple, berry, and anise aromas. Next, lemon and red fruit notes on the sip gave way to apple, pomegranate, and licorice flavors on the swallow.

hark!

3/4 oz Monkey Shoulder Scotch (Famous Grouse)
3/4 oz Rittenhouse Rye Whiskey
1/4 oz Benedictine
1/4 oz Amaro Ramazzotti
2 dash Crude's "Pooter" Smoke & Salt Bitters

Stir with ice, strain into a snifter (old fashioned) glass, and garnish with an orange twist.Two Mondays ago, I began perusing online flashcards from the Dram Shop bar in Brooklyn as part of their Covid menu. The Hark! as a split whisky-based Old Fashioned of sorts sweetened by Ramazzotti and Benedictine seemed delightful especially with how well Scotch played with Ramazzotti and Benedictine in the Black Scottish Cyclops and Highlander, respectively. In the glass, the Hark! showcased an orange, caramel, and root beer bouquet. Next, a caramel-driven sip announced a rye spice, Scotch, sarsaparilla, and savory swallow with a briny finish.

linchpin

1 oz Aged Rum (R.L. Seale 10 Year)
1 oz Jamacain Rum (Smith & Cross)
1/2 oz Pedro Ximenez Sherry (Oxford 1970)
2 dash Orange Bitters (Angostura Orange)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.Two Sundays ago, I opened up the Bartender's Choice app and spotted the Linchpin that came across like a modern remake of the Arawak from Trader Vic's 1947 Bartender's Guide. This rum-sherry number was crafted by David Molyneux at The Everleigh in Melbourne circa 2017 and was subtitled on the app "A rich & chew rum Old Fashioned." In the glass, the grapefruit oils brightened the sherry's raisin on the nose. Next, dark grape and molasses notes on the sip transformed into funk rum, caramel, and date flavors on the swallow.

guiding light

3 oz Dark Rum (1 1/2 oz Coruba)
1 1/2 oz Campari (3/4 oz)
1 1/2 oz Averna (3/4 oz)
4 dash Grapefruit Bitters (2 dash Bittermens)

Stir with ice and strain into a flask (old fashioned glass).Two Saturdays ago, I returned to Sarah Baird's Flask book and landed on the Guiding Light. It is a different Guiding Light than the one that my old coworker Joe Slavinski created at Russell House Tavern; this one was unattributed so perhaps it was the author's handiwork. This recipe in the book was under the category of "woodsy camping" flask drinks, and while most of the recipes were room temperature, this one recommended stirring with ice first for dilution and I enjoyed it when it was still chilled. Overall, it reminded me of The Departed with more rum and no mezcal, so I went ahead and mixed one up. In the glass instead of the flask, the Guiding Light showcased a caramel, grapefruit, and rum funk aroma. Next, a caramel-driven sip from the Averna and dark rum led into a funky rum, cola, and bitter orange swallow.

pirate hook

1 1/2 oz Mount Gay XO Rum (2 oz R.L. Seale 10 Year)
1/4 oz Punt e Mes (1/3 oz)
1/4 oz Strega (1/3 oz)

Stir with ice, strain into a coupe, float 1/4 oz Rittenhouse Rye Whiskey (1/3 oz), and garnish with a flamed orange twist (unflamed).Two Fridays ago, I spotted the Pirate Hook in an online set of flashcards, and I tracked down the recipe to Gaz Regan's 101 Best New Cocktails 2015. Gaz described how the recipe was created by Justin Southam at Reviver in New Southwales, Australia, and how Justin was inspired by the Meat Hook and the Vieux Carré. Once prepared, the Pirate Hook sailed to the nose with orange oils over rye whiskey aromas. Next, caramel and grape notes on the sip were attacked by a swallow of rum, herbal, and spice flavors.

enemy lines

1 1/2 oz Linie Aquavit
3/4 oz El Tesoro Reposado Tequila (Cimarron)
1 tsp 2:1 Cane Sugar Syrup (1/4 oz 1:1)
4 dash Peychaud's Bitters
1 dash Bitter Truth Aromatic Bitters (Jerry Thomas Aromatic Bitters)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon oil from a twist.Two Thursdays ago, I spotted a reference to Jillian Vose's Enemy Lines that she created at Death & Co. in 2011 and had published in Death & Co: Modern Classic Cocktails, and I figured that it would be a great double header to the night before's Drawing Board that she created four years later at Dead Rabbit. The Enemy Lines featured tequila and aquavit in Old Fashioned format, and the two spirits have worked well together in Franky Marshall's Eleventh Hour and Sandy De Almeida's Raging Bull, so I was curious to further explore the duo. In the glass, the drink led off with lemon and vegetal aromas. Next, caramel notes on the sip gave way to agave, caraway, and anise flavors on the swallow.

drawing board

1 1/2 oz Cutty Sark Prohibition Scotch
1/2 oz Drambuie
1/2 oz Benedictine
2 dash Jerry Thomas Decanter Bitters
1 Lemon Peel

Squeeze the lemon peel into the mixing glass and drop in, add the rest of the ingredients, stir with ice, strain into a double old fashioned rinsed with Laphroaig Scotch, and add a large ice cube.Two Wednesdays ago, I began flipping through an online flashcard set for Dead Rabbit for their Summer 2015 menu change. The recipe that grabbed me was the Drawing Board by Jillian Vose as perhaps a Rusty Nail meets a Highlander. I have had the duo of Benedictine and Drambuie before in the rum-mezcal Farewell & Adieu and Cognac-based Rusty Bene, so I wanted to see what the French liqueur could do to the classic Rusty Nail. Here, the Drawing Board led off with peat smoke, herbal, and allspice aromas. Next, honey and caramel on the sip transformed into smoky Scotch, herbal, and allspice flavors on the swallow.

brazilian hardwood

1 oz Rittenhouse Rye Whiskey
1 oz Avua Amburana Cachaça (Salinas Umburana)
1/4 oz Demerara Syrup
1/8 oz Falernum (Velvet)
1 dash Angostura Bitters

Build in a double old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Tuesdays ago, I began perusing an online flashcard set from Cane & Table in New Orleans. The split base Old Fashioned riff called Brazilian Hardwood called out to me, and I found a menu that listed it as a 2015 creation. The combination of amburana-aged cachaça and rye whiskey was one that I enjoyed in Backbar's Rye-O de Janeiro, and the spice notes inherent in the spirits were accented by falernum and aromatic bitters. Once assembled, the Brazilian Hardwood bloomed with an orange and balsa wood bouquet. Next, a semi-sweet sip grew into rye spice, cinnamon, balsa wood, and ginger flavors on the swallow.

dead man's handle

1 1/2 oz Blanco Tequila (Olmeca Altos)
3/4 oz Aperol
1/2 oz Lime Juice
1/2 oz Orgeat

Shake with ice, strain into an old fashioned glass (Tiki mug) with crushed ice, and garnish with a sprinkle of tajin (homemade).Two Mondays ago, I selected Steve the Bartender's Cocktail Guide and landed on the Dead Man's Handle by Tiffany Kirk at Miss Carousel in Houston circa 2019. While the book compared it to a Mexican Bitter Mai Tai, to me, the drink came across like an inverse Once Over #2 (minus the mint aspect and sub tajin). Imbibe Magazine in July 2020 provided the history of "A dead man's handle is a switch or lever most commonly used on trains that if released by the driver causes the train to stop." Once prepared, the Dead Man's Handle proffered lime zest and chili pepper aromas. Next, a creamy lime and orange sip flowed into tequila and nutty orange flavors on the swallow. And over time as the tajin integrated into the beverage, the swallow got spicier.

speaking in tongues

2 1/2 oz Blanco Tequila (1 1/4 oz Olmeca Altos)
1 oz Mezcal (1/2 oz Peloton de la Muerte)
1 oz Amaro Meletti (1/2 oz)
1/2 oz Coffee Liqueur (1/4 oz Galliano Ristretto)
2 dash Coffee Bitters (Bitter Cube Corazon)

Stir in a mixing glass and funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this a room temperature drink.When I delved into Sarah Baird's Flask book the second time, I selected Speaking in Tongues by Chris Hannah at Jewel of the South in New Orleans that was different from the mezcal-strawberry Sour of the same name. Chris has shared a few of his flask recipes before like the Rebennack and Night Tripper, so I was game to give this one a go especially since it reminded me of Aces & Eights on paper. Here, things kicked off with smoke, caramel, floral, and roast aromas. Next, the caramel and roast notes continued on into the sip, and the swallow followed with smoky agave, floral, coffee, and herbal flavors.

sapokanikan

1 oz Old Overholt Bonded Rye Whiskey (1 1/4 oz Old Overholt 86° Proof)
1/2 oz Apple Brandy (Laird's Bonded)
1/4 oz Yellow Chartreuse
1/4 oz Benedictine
4 dash Peychaud's Bitters
1 dash Cardamom Bitters (The Bitter Housewife)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.Two Saturdays ago, I was perusing an online flashcard set from the Dram Shop bar in Brooklyn for their Winter 2020 menu that was entered by a bartender working there to learn the new drinks. I was soon lured in by the Sapokanikan that read a little like the Wicked Kiss; they named the drink after the colony of New Netherland around where Greenwich Village in Manhattan is today that lasted until British rule. In the glass, the Sapokanikan proffered a lemon, honey, and apple bouquet to the nose. Next, a hint of caramel on the sip gave way to rye, apple, herbal, anise, and cardamom flavors on the swallow.

day old bread

1 1/2 oz Rittenhouse Rye Whiskey
1/2 oz Aquavit (Linie)
1/2 oz Benedictine
1/2 oz Cynar
2 dash Angostura Bitters

Stir with ice and strain into a coupe rinsed with absinthe (Kübler).Two Fridays ago, I was inspired to riff on Maks Pazuniak's 100 Year Old Cigar, and I swapped the dark rum accented by smoky Islay Scotch for a 3:1 rye whiskey to aquavit combination that I have used in drinks like Mockingbird, Wish Me Luck and was still fresh on my mind from having the Mergers & Acquisitions two weeks prior. The drink I dubbed Day Old Bread due to the rye and caraway notes began with anise, licorice, and herbal aromas. Next, a caramel-driven sip led into rye, caraway, herbal, and minty flavors on the swallow with a clove and caraway finish.

a good man is hard to find

1 oz Martell VS Cognac (Du Peyrat Selection)
1/2 oz Wray & Nephew Overproof White Rum
1/2 oz Zucca (Amaro Sfumato)
1 oz Cocchi Americano
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Thursdays ago, I uncovered a collection of recipes for the Dram Bar in Brooklyn's Winter 2020 menu posted on an online flashcard site by a bartender there trying to learn the new drinks. The A Good Man is Hard to Find as a quirky Cognac-funky rum stirred bitter drink certainly caught my eye, and it reminded me a little of the Bark & Bite. Once prepared, the A Good Man is Hard to Find proffered an earthy, roast, and rum funk bouquet to the nose. Next, a roast and orchard fruit sip uncovered Cognac's richness, earthy bitter melding into funky rum, and chocolate flavors on the swallow.

moon over pontchartrain

1 3/4 oz Plantation OFTD Rum (1 1/4 oz)
1 3/4 oz Cocchi Sweet Vermouth (1 1/4 oz)
1 3/4 oz Cynar (1 1/4 oz)
1/2 tsp Angostura Bitters (3 dash)

Stir in a mixing glass and pour via funnel into a flask (build in an old fashioned glass and give a quick stir). Note: this is a room temperature drink.Two Wednesdays ago, I opened up my copy of Sarah Baird's Flask Book which was part of my final purchases at the Boston Shaker Store. The recipe that I kicked things off with was the Moon Over Pontchartrain by Sierra Kirk at Hale Pele in Portland, Oregon. It was named after the lake that separates New Orleans from the continental United States; Sierra apparently lived in New Orleans before creating the drink (or perhaps submitting the recipe to the author) in Portland. In the glass, the Moon Over Pontchartrain wafted to the nose with molasses, date, dark cherry, and herbal aromas. Next, caramel, fig, and grape on the nose flowed into rum, caramel, and herbal flavors on the swallow with raisin and allspice elements on the finish. One of my Instagram friends commented "A dressed up bartender handshake" in reference to how a lot of industry shots are 50:50 Cynar with a spirit served room temperature such as the original C.I.A..

tinker's stand

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Amaro Nonino
1/2 oz Lemon Juice
1/2 oz Ginger Syrup
1/4 oz Honey Syrup

Shake with ice and strain into an old fashioned glass with ice.Two Tuesdays ago, I was perusing another set of online flashcards when I came across the Tinker's Stand as perhaps a Paper Plane meets a Penicillin. The drink was from Allen & Delancy in Manhattan 2008 where the program was set up by Alex Day then of Death & Co. NYC New York wrote about the opening menu where the drink was subtitled "Grain, Oak, and Revolution." In the glass, the Tinker's Stand met the nose with Bourbon, caramel, and ginger aromas. Next, lemon, caramel, and orange notes on the sip hammered into Bourbon, honey, herbal, orange, and ginger flavors on the swallow.

strange fires

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Amaro Meletti
3/4 oz Lemon Juice
1/2 oz Orange Juice
1/2 oz Orgeat

Shake with ice, strain into a double old fashioned glass, and garnish with crushed ice.Two Mondays ago, I uncovered a recipe for the Strange Fires created at Dram Bar in Brooklyn via online flashcards, and one of my Instagram friends who created the Lucky Bird and Worthy Adversary aptly described it as, "It's like an amaro-fortified Eastern Sour. I can dig that." Once prepared, the Strange Fires greeted the nose with an almond aroma. Next, a creamy caramel and orange sip led into Bourbon, herbal, and almond flavors on the swallow with a lemon and floral finish.

fifth avenue

1/2 Dry Gin (1 1/2 oz Beefeater)
1/4 Sweet Vermouth (3/4 oz Cocchi)
1/4 oz Fernet Branca (3/4 oz)

Stir with ice, strain into a cocktail glass, and garnish with a cherry.Two Sundays ago, I selected my copy of Patrick Duffy's 1975 edition of The Official Mixer's Manual and landed on the Fifth Avenue that came across like a Hanky Panky on steroids. I had previously made this and documented it in my LiveJournal circa April 2007 before this blog was started; then I used a 3:1:1 ratio and no garnish, so I had to have garnered that recipe from a different vintage cocktail book. Once prepared, the Fifth Avenue welcomed the senses with caramel, minty, and menthol aromas. Next, caramel and grape notes on the sip marched into juniper-pine, bitter gentian, and menthol flavors on the swallow.

detroit daisy

2 oz Light Rum (Bacardi Cuatro)
1 oz Lime Juice (3/4 oz)
3/4 oz Grenadine
6-8 leaf mint

Shake with ice and double strain into a cocktail coupe. Madrusan's recipe recommended a lime wedge garnish for the Daiquiri parent recipe but I used a floated mint leaf.Two Saturdays ago, I fired up the Bartender's Choice app and came across the Detroit Daisy as a Daiquiri variation with grenadine and mint that reminded me a little of the Clara Bow that I had made for a bar guest that week. The app cited Michael and Zara Madrusan's book A Spot at the Bar, so I transcribed the recipe from there but opted for the app's call for a decrease in lime juice. After I posted it, I asked Machael about its history, and he declared that he found it in the 1946 Stork Club Bar Book. I then pulled my copy off the shelves where I discover that it called for dark rum and served at the Stork Club in a Collins glass with crushed ice and garnished with a cherry and mint sprig. Here, the Detroit Daisy wafted to the nose with red berry, lime, and mint aromas. Next, lime and red fruit on the sip led to rum and mint flavors on the swallow with tart berry accents on the finish.

negroni flip

1 oz London Dry Gin (Beefeater)
1 oz Sweet Vermouth (Cocchi)
1 oz Campari
1/4 oz Rich Simple Syrup (3/8 oz 1:1)
1 Whole Egg

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist.

Two Fridays ago, I still had Dave Stolte's Home Bar Basics out after having made the Jon Hamm's Briefcase a few nights before, so I delved back in. There, I spotted the Negroni Flip created at Kask in Portland, Oregon. That seemed meaningful since I first met Dave as well as Natalie Bovis at Kask to discuss our seminar "Publishing Your Book" in a few days at Portland Cocktail Week 2012. An Esquire article in 2013 mentioned the Negroni Flip where Kask bartender Mark MacMinn replied to the writer's question of what do you make when a guest asks to surprise them; Mark replied, "Sometimes a Negroni Flip. It has dry gin, sweet vermouth, a whole egg, and Campari. It's a traditional, classic cocktail. The idea of it as a Flip blows people's minds. It tastes like an Orange Julius, like candy."The Negroni Flip welcomed the senses with orange, pine, and herbal aromas. Next, a creamy grape and orange sip slid into bitter orange and juniper flavors on the swallow. While my first egg-containing Negroni riff was my 2011 Knickroni, this one seemed less like a dare and more like a bitter dessert delight.

saturn flowers

1 1/2 oz Bombay Sapphire Gin
1/2 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Dolin Blanc Vermouth
1/2 oz St. Germain Elderflower Liqueur

Shake with ice, strain into a coupe glass, and garnish with an orchid.About a month ago, Backbar had posted a riff on the tropical Saturn called the Saturn Flowers as a drink special supplement to their cat-themed menu. The only other recipe that I have had that paired passion fruit syrup with elderflower liqueur was the Da Nang at Tiger Mama, so I was curious to try this variation that replaced the classic Saturn's orgeat and falernum with elderflower as well as swapping the lemon for lime juice. When I went in two Thursdays ago, the supplemental menu items had changed, but bartender Alexis Vazquez said that he could still make the drink. In the glass, the Saturn Flowers rocketed to the nose with pineapple, passion fruit, and floral aromas. Next, lime and tart melon notes on the sip landed on passion fruit, pine, and floral flavors on the swallow.

master chief

2 oz Irish Whiskey (Teeling Small Batch)
3/4 oz Lemon Juice
1/2 oz Strega
1/2 oz Orgeat

Shake with ice, strain into an old fashioned glass with ice, and garnish with mint sprigs.Two Wednesdays ago, I returned to the online flashcard set for Raised by Wolves in San Diego to make one of the orgeat recipes with my new batch. The one I picked was the Master Chief as an Irish whiskey-Strega Mai Tai of sorts, and I was able to confirm that it was served at the bar by a guest's Instagram post. It also follows the Birdman by Erick Castro who co-owns the bar where Erick modified Don the Beachcomber's Q.B. Cooler to be an Irish whiskey Tiki drink. In the glass, the Master Chief emitted a mint and nutty bouquet. Next, a creamy lemon sip flowed into whiskey, star anise, almond, and vanilla flavors on the swallow.

jon hamm's briefcase

1 1/2 oz Aged Demerara Rum (El Dorado 5 Year)
3/4 oz Amaro Ciociaro
1/4 oz Velvet Falernum
1/4 oz Islay Scotch (Laphroaig 10 Year)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.Two Tuesdays ago, I opened up Dave Stolte's Home Bar Basics and spotted Matt Robold's recipe for Jon Hamm's Briefcase. The drink was created at 320 Main in Seal Beach, California, circa 2014 when he was challenged by a guest for a rum-Scotch cocktail. As a starting point, Matt took inspiration from Chis Hannah's Bywater with the smoky Scotch filling in for the Green Chartreuse, and the pairing reminded me of the 100 Year Old Cigar. After the gentleman left, Matt tinkered with the result, and reduced the Scotch from 3/4 oz to the 1/4 oz listed above to improve the balance. For a name, bar manager Jason Schiffer declared the drink made him think of Jon Hamm’s briefcase from Madmen and the name stuck. Once prepared, the Jon Hamm's Briefcase opened up with orange oil, caramel orange, and a hint of smoke on the nose. Next, a caramel-driven sip continued on into rum, caramel orange, peat smoke, and spice flavors on the swallow.

fort lauderdale

1 1/2 oz Gin (Alchemy Dry Gin)
1/2 oz Campari
1/2 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Lemon Juice
1/2 oz Orgeat

Shake with ice and strain into a coupe glass.Two Mondays ago, I returned to the Bartender's Choice app and found the Fort Lauderdale to make use of my new batch of orgeat. The recipe was attributed to Sam Ross at Attaboy in Manhattan circa 2018 as a mashup of the Third Man Up (gin, lime, apricot, orgeat) and the Bitter Mai Tai. Overall, the combination reminded me of the Yellow Mist from the 1930 Café Royal Cocktail Book with the addition of Campari. In the glass, the Fort Lauderdale yielded a lemon, orange, and nutty bouquet. Next, a creamy lemon and orchard fruit sip transformed into pine and bitter orange-apricot flavors on the swallow.

night cap

3/4 oz Cognac (Du Peyrat Selection)
3/4 oz Dry Gin (Aviation)
3/4 oz White Crème de Cacao (Bols)
3/4 oz Lime Juice

Shake with ice and strain into a cocktail glass.Two Sundays ago, I spied a reference to the Night Cap from the 1935 Sloppy Joe's souvenir pamphlet and it referenced Jeff Berry's Potions of the Caribbean book. Therefore, I pulled out my copy of the book to make the recipe, but it did not have much more background on this Cuban drink created in Havana. On paper, it came across as a middle ground between the Mady and the Jerusalem's Between the Sheets plus using lime instead of lemon. Once mixed, the Night Cap welcomed the nose with Cognac and chocolate aromas. Next, a lime-driven sip led into brandy, juniper-pine, lime peel, and cacao flavors on the swallow.

panic button

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Averna
1/2 oz Campari
1/2 oz Cherry Heering
1/4 oz Lemon Juice

Shake with ice and strain into a cocktail glass (old fashioned) with a large ice cube.Two Saturdays ago, I came across a recipe from Imbibe Magazine  that I had skipped over when I received the issue in late 2017 called the Panic Button. The recipe was crafted by Ryan Casey at the Living Room Bar at the Dewberry Hotel in Charleston. At first, it reminded me of a High Hat made more complex with two Italian bitter liqueurs, and then I recalled Todd Maul's The Simon that included Averna in the mix but not the Campari. Once prepared, the Panic Button showcased a cherry, orange, and lemon bouquet to the nose. Next, dark fruit and orange notes on the sip slipped into Bourbon, bitter cherry, and caramel flavors on the swallow.

bring back the bear

1 1/2 oz Blended Scotch (Famous Grouse)
1/2 oz Ardbeg 10 Year Scotch
1/2 oz Cocchi Sweet Vermouth
1/2 oz Cocchi Americano
2 dash Angostura Bitters
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.Two Fridays ago, I learned of Murray Stenson's passing, and in his honor, I made a drink from the Zig Zag Café in Seattle -- the bar he made famous with his discovery and trumpeting of the pre-Prohibition gem the Last Word. I first learned of Murray in 2009 when I made the Chas from Robert Hess' The Essential Bartender's Guide and the Porteño that Gary Regan wrote about in his SfGate column; sadly, however, our paths never intersected, so I never got to experience the magic often spoken about when he was bartending. From the Zig Zag online flashcards that I found, I decided to make the Bring Back the Bear that reminded me greatly of the Hoots Mons from the Savoy Cocktail Book; Yelp reviews mention this drink in Spring of 2017. Once prepared, the Bring Back the Bear began with lemon and peat smoke aromas. Next, grape and malt notes mingled on the sip, and the swallow pawed back with smoky Scotch, apricot, and allspice flavors.

tight five

1 1/2 oz Tequila (Olmeca Altos)
3/4 oz Sweet Vermouth (Cocchi)
1/2 oz Apple Brandy (Morin Calvados Selection)
1/4 oz Cynar
1/8 oz Benedictine

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Thursdays ago, I returned to the Raising the Bar book by Jacob Grier and Brett Adams and came across another recipe that they crafted called the Tight Five. It paired tequila and apple brandy which worked well in the Spanish Caravan and other recipes, and they accented this Manhattan or Marconi Wireless riff with touches of Cynar and Benedictine. Here, the Tight Five launched with an orange, apple, and caramel bouquet. Next, grape and apple notes on the sip flowed into agave, apple, and minty-herbal flavors on the swallow.

mergers & acquisitions

1 1/2 oz Rye Whiskey (Rittenhouse)
1/2 oz Aquavit (Linie)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Benedictine
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Wednesdays ago, I was flipping through an online flashcard set when I spotted the Mergers & Acquisitions that called for the delightful rye-aquavit combination that I learned about in the Carra-Ryed Away and that I utilized in recipes like the Nude Descending a Staircase. I was able to pin the drink down to the Craft & Commerce speakeasy in San Diego circa 2016 via a post on The Drinking Life blog; the blog listed the sweet vermouth as merely 1/4 oz, but I trusted the flashcards' 3/4 oz and the fact that the name and recipe reminded me greatly of the Milk & Honey gem, Death & Taxes, that calls for the larger volume. Once built, the Mergers & Acquisitions schemed up an orange, caraway, and rye aroma. Next, a grape-driven sip was bought out by a rye, caraway, and herbal swallow.

two birds

1 1/2 oz Scotch (Cutty Sark Prohibition)
1 oz Sweet Vermouth (Cocchi)
1/4 oz Crème de Cacao (Bols)
1/4 oz Green Chartreuse
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Tuesdays prior, I opened up Raising the Bar by Jacob Grier and Brett Adams and spotted the Two Birds that they created for the book. Save for the crème de cacao and sweet vermouth aspects, it was a different Two Birds than the one created by Paul Clarke. Instead, the authors wanted to showcase the Chartreuse-cacao combination that I first learned about in the Pago Pago as well as provide the readers with another use for Scotch in this Rob Roy riff. Once prepared, the Two Birds flew to the nose with orange, peat smoke, and herbaceous aromas. Next, a grape-driven sip landed on Scotch, chocolate, and herbaceous flavors on the swallow.

divine intervention

1 1/2 oz Santa Teresa Rum
1/2 oz Smith & Cross Rum
3/4 oz Lime Juice
3/4 oz Simple Syrup

Shake with ice and strain into a double old fashioned glass with a large ice cube.Two Mondays ago, I was invited to be a judge for the Daiquiri Showdown at Shore Leave for Boston Rum Week. Five of the six contestants had recipes that required specialty ingredients, but the one that utilized all off the shelf bottles and simple juices and syrups was the one that I jotted down the measurements for putting on the blog and my Instagram. That one was the Divine Intervention by Ian Wolf of Shore Leave, and his drink of a classic Daiquiri utilizing 3 parts rich Santa Teresa Rum to 1 part funky and overproof Smith & Cross ended up placing third. My tasting notes were that it began with a caramel and rum funk nose. Next, the caramel continued on into the sip where it mingled with the lime, and the swallow wrapped things up with rum and tropical notes from the Jamaican rum.

humor me good

1 1/2 oz GrandTen South Boston Irish Whiskey (Teeling Small Batch)
1/2 oz Luxardo Triple Sec (Cointreau)
1/2 oz Vanilla Syrup
1 Whole Egg

Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.Another drink that I spotted in my old Russell House Tavern recipe sheets was the Humor Me Good by James Miranda for the Fall 2014 menu which was in the middle of my tenure there. Our bar manager described it as a "dessert Flip to evoke childhood memories," and the concept reminded me of the Good Humor down the road at Green Street (created in Brooklyn though). In the glass, this Flip showcased a nutmeg, orange, and vanilla bouquet. Next, a creamy orange sip flowed into whiskey, orange, and vanilla flavors on the swallow.