unidentified floral objects

1 oz Calvados (Morin Selection)
1/2 oz Wyoming Whiskey (Wild Turkey 101° Bourbon)
1/4 oz Laird's Bonded Apple Brandy
1/4 oz Blume Marillen Apricot Eau de Vie (Shalakh)
1 tsp 2:1 Demerara Gum Syrup (1/4 oz 1:1 Demerara Syrup)
1 dash Orange Bitters (Regan's)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Thursdays ago, I spotted a reference to the Unidentified Floral Objects on Reddit's cocktail forum, and I looked up the recipe in my copy of Death & Co.'s Cocktail Codex book. The drink was crafted by Alex Day in 2016 at the New York City location, and it reminded me a little of the Saucy Sue from the Savoy Cocktail Book. Here, it offered up orange and apricot aromas to the nose. Next, apple and orchard fruit notes on the sip gave way to apple and apricot flavors on the swallow. I most likely passed over the recipe for I lack Wyoming Whiskey, but alas, the whiskey component here was merely in the background even with a flavorful Bourbon, so it is a pity that I waited to so long to make this one.

licensed to ill

1 1/2 oz Hine Cognac (Du Peyrat Selection)
1 oz Amaro Montenegro
1/2 oz Yellow Chartreuse
2 dash Regan's Orange Bitters
1 dash Saline (4 drop 1:4 Salt Solution)

Stir with ice, strain into a Nick & Nora glass, and garnish with a floated lemon twist.Two Wednesdays, I was perusing a set of online flashcards from the Paper Plane in San Jose, and this one was posted from the 2017 menu by bar manager Mary Palac called Licensed to Ill. Presumably named after the debut studio album from the Beatsie Boys, it reappeared on the menu in 2019 with the subtitle "strong, herbal, sweet" as spotted in menu photos on review sites. Once prepared, the Licensed to Ill conjured up lemon, orange, and herbal aromas. Next, cantaloupe and clementine notes on the sip flowed into Cognac, bitter, herbal, and pine flavors on the swallow.

la trinité

1 1/2 oz Rhum JM VSOP (JM Gold)
1/2 oz Clear Creek 2 Year Apple Brandy (Laird's Bonded)
1/2 oz Suze
3/4 oz Lemon Juice
3/4 oz Honey Syrup
1/2 dash Scrappy's Celery Bitters (1 dash Bitter Truth)

Shake with ice and strain into a cocktail coupe.Two Tuesdays ago, I reached for Death & Co.'s Welcome Home book and spied the La Trinité by Tyson Buhler in 2019. The combination reminded me of his Pennington Daiquiri that he created with grape brandy instead of apple, so I was game to try another version of this motif. Here, La Trinité proffered honey, gentian herbal, and grassy rum on the nose. Next, honey and lemon notes on the sip led into funky rum, apple, and honey-herbal flavors on the swallow.

finding rose

2 oz Cognac (Du Peyrat Selection)
3/4 oz Lemon Juice
1/2 oz Honey Syrup
1/2 oz Passion Fruit Syrup

Shake with ice, strain into a coupe, and garnish with a spray of rose water (3 drops).Two Mondays ago, I purchased some frozen passion fruit purée from my local Brazilian market for syrup to make the Finding Rose. The recipe was one that I found in a flashard set of Milk & Honey-related recipes, and I was able to track down the creator, Lucinda Sterling at Little Branch, making the drink on a YouTube video. In the video, Lucinda described how it was named after a missing person from 1974, and I combined the two recipe into this one. The combination of honey and passion fruit syrups reminded me of Don's Special Daiquiri, so I was curious to try it here with Cognac and rose water. In the glass, the Finding Rose launched its search with a rose and Cognac bouquet. Next, lemon and honey on the sip uncovered Cognac, passion fruit, and honey flavors on the swallow.

nuclear club cocktail

1 1/2 oz Wray & Nephew Overproof Jamaican White Rum
1 oz Blanc Vermouth (Dolin)
1/4 oz Falernum (Velvet)
1/4 oz Green Chartreuse
2 dash Orange Bitters (Regan's)

Stir with ice, strain into a coupe glass, and garnish with a lime twist.Two Sundays ago, I was inspired to create a stirred rum drink by crossing a Nuclear Daiquiri and a Georgetown Club. I knew that the Georgetown Club's dry vermouth would not be able to handle the Nuclear Daiquiri's overproof rum, so I swapped it to the sweeter blanc vermouth. Moreover, the addition of citrus elements from a lime twist and orange bitters really rounded out the recipe as it came together, and for a name, I dubbed it the Nuclear Club Cocktail after the term for the nations possessing nuclear weapons. In the glass, the Nuclear Club proffered lime and tropical rum funk aromas to the nose. Next, a semi-sweet sip flowed into funky rum melding into herbaceous and citrus notes on the swallow.

gaby des lys

1 jigger Dry Gin (2 oz Beefeater)
1/2 pony Orgeat (1/2 oz)
1 tsp or less Absinthe (1/2 tsp Kübler)
[1 dash Angostura Bitters (not in the original recipe or the photo but added after a sip or two)]

Stir with ice and strain into a cocktail glass.In an online set of flashcards, I spotted a modern take on the Gaby des Lys, and I hunted down the original in Charles H. Baker Jr.'s 1939 book The Gentleman's Companion: Around the World with Jigger, Beaker, & Glass. The recipe was a pre-Prohibition number from New York City named after the French singer, dancer, and actress Gaby Deslys, and Baker offered up the tribute, "Gaby the lovely, Gaby the delightfully mad, Gaby the free soul who died too young and gave a fortune in pearls to the Paris poor!" Modern versions reduce the absinthe and add Angostura Bitters; after making it without Angostura, I added a dash in for some needed depth akin to the Japanese Cocktail and Army & Navy Cocktail since the absinthe alone was not cutting it. In the glass with the bitters included, the Gaby des Lys performed for the nose with earthy, nutty, floral, and cinnamon aromas. Next, a creamy sip danced into gin, almond, anise, allspice, and clove flavors on the swallow. While the bitters did add spice, it also added some structure to make the combination seem less flabby and more dimensional.

as i lay dying

1 1/2 oz Cognac (Du Peyrat Selection)
3/4 oz Apple Brandy (Morin Calvados Selection)
3/4 oz Amaro Braulio
1/2 oz Apricot Liqueur (Rothman & Winter)
2 dash Peychaud's Bitters

Stir with ice and strain into an old fashioned glass with a large ice cube.Two Fridays ago, I thought about the Cognac-apple brandy combination of the Corpse Reviver #1 that I had tinkered with in the Corpse Hand and Corpse Carré to gussy up the bitters-less Manhattan of sorts. My mind went to the Cognac-Braulio St. Bernard's Pass, and to bolster Braulio's herbal note, I considered how well apricot liqueur works with amari. Since Corpse Revivers were meant to be hangover cures, I named this one after drinker-author William Faulkner's book As I Lay Dying. In the glass, the As I Lay Dying proffered apple, Cognac, minty, and apricot aromas. Next, apple and caramel on the sip transitioned to Cognac, pine, and bitter stonefruit flavors on the swallow.

son of a beesting

2 oz Gin (Beefeater)
3/4 oz Lemon Juice
3/8 oz Ginger Syrup
3/8 oz Honey Syrup

Shake with ice, strain into an old fashioned glass with a large cube (coupe glass, no ice), and garnish wit a spritz of rose water (3 drops) and a piece of candied ginger (omit).Two Thursdays ago, I spotted a reference to the Son of a Beesting and sought out the recipe on the Bartender's Choice app. The recipe was created by Michael Madrusan at Milk & Honey in Manhattan circa 2009 as a Bee's Knees crossed with the Penicillin, and the name reminded me of the Drink's Bee Sting that took the classic in a black peppercorn direction instead of the ginger-rosewater one here. The Son of a Beesting opened up with a rose and ginger aroma. Next, lemon and honey on the sip buzzed into gin and ginger flavors on the swallow.

obituario

1 1/2 oz Blanco Tequila (Olmeca Altos)
1/2 oz Mezcal (Del Maguey Vida)
1 oz Blanc Vermouth (Dolin)
1/12 oz Absinthe (1/2 tsp Copper & Kings)
2 drop 1:4 Saline

Stir with ice, strain into a cocktail glass, and garnish with lime oil from a twist and an olive on a skull pick.Two Wednesdays ago, I spotted a tequila-mezcal version of the New Orlean's classic Obituary Cocktail called the Obituario created by Simon Difford that he published in Difford's Guide. Simon created this riff for Day of the Dead this year at the Clocktower in Rye, Sussex, and it reminded me a little of Rafa Garcia Febles' Tombstone that took the Obituary in a mezcal direction except that it kept some of the gin in place and supplemented the smoke with a hint of Scotch. In the glass, the Obituario offered up a lime, vegetal, licorice, and floral bouquet to the nose. Next, a white grape-driven sip fell before smoky, vegetal, licorice, and anise flavors on the swallow. With blanc instead of dry vermouth, the balance was not as stark as the classic though.

walnut carré

1 1/4 Old Elk Rye Finished in Rum Casks
1 oz Laird's Bonded Apple Brandy
3/4 oz Carpano Antica Sweet Vermouth
1/4 oz Benedictine
1/4 oz Don Ciccio & Figli Walnut Liqueur
1 dash Fee's Black Walnut Bitters

Stir with ice, strain into a coupe, and garnish with orange oils from a twist.Two Tuesdays ago, I was going to see my co-worker perform stand-up comedy at The Jungle in Somerville, so I stopped into Backbar beforehand. That night, they had an Old Elk-sponsored menu entitled "Anatomy of a Cocktail", and I selected the Vieux Carré riff called the Walnut Carré. The drink's flavors were plotted out by Melinda Maddox of Old Elk and former Backbar bar manager, and the recipe was worked out by bar owner Sam Treadway. Since walnut and Benedictine are a duo that have teamed well in the Storm King, Sentimental Gentleman, and other drinks, I was curious to give this one a try. The one mixed up for me by Peyton Ligon (since I had missed Melinda by an hour) donated an orange, apple, and walnut aroma to the nose. Next, grape and caramel notes on the sip turned to rye, apple, and dark herbal flavors on the swallow.

[the burning giraffe]

1 1/2 oz Rye Whiskey
1/2 oz Amaro Sfumato
1/2 oz Sweet Vermouth
1/2 oz Palo Cortado Sherry
2 dash Orange Bitters

Stir with ice, strain into a snifter glass, and garnish with an orange twist.Two Mondays ago, after Andrea and I attended a Chartreuse Elixir Vegetal event at Atlantico, we walked down the block to Estragon for a late dinner. There, bartender Sahil Mehta recommended his drink of the day from October 9th that he thought corresponded well to my drink preferences. Since his recipe lacked a name, I dubbed it The Burning Giraffe after the Salvador Dali painting due to the smoky elements of Sfumato and the various painted animals around the restaurant that post the menu QR code. In the glass, the Burning Giraffe conjured up orange, floral, and roast aromas to the nose. Next, a semi-dry grape sip galloped into rye, earthy herbal, roast, and orange flavors on the swallow.

savage detectives

1 oz Fidencio Mezcal (Del Maguey Vida)
1 oz Karlsson's Vodka (Barr Hill Vodka)
1/2 oz Punt e Mes
1/2 oz White Crème de Cacao (Bols)
1/4 oz Luxardo Maraschino
1/8 oz Lemon Juice

Stir with ice and strain into an old fashioned glass with a large ice cube.Two Sundays ago, I returned to the online flashcard set from the Paper Plane in Atlanta. The recipe that I landed on was the Savage Detective from their April 2014 menu. While I did not have Karlsson's Vodka made from potatoes, I went with the beautiful vodka from Barr Hill made from honey; however, my choice lacked the chocolatey undertones found in the single pass distillation of the recommended brand. Overall, the combination on paper reminded me of the Coney Island given the Punt e Mes and cacao elements. Once prepared, the Savage Detective offered up chocolate and smoke aromas to the nose. Next, a grape-driven sip led into smoky mezcal, bitter herbal, and chocolate cherry flavors on the swallow.

night of joy

1 oz Bols Genever (Bols Barrel-Aged)
1 oz Punt e Mes
1 oz Amaro Montenegro

Stir with ice and strain into an old fashioned glass (no mention of ice but I added a large cube), and garnish with an orange twist (lemon twist).Two Saturdays ago, I spotted a set of flashcards for a summer cocktail menu generated by Trevor LeBlanc who was a bartender at Stoddard's here in Boston who created The Welty and Palomino Sling that I have posted here. In the collection were drinks like the Murder of Dutch Schultz that I had there in 2014, and the Night of Joy was reminscent of bartender Tony Iamunno's work at that time, but there was no attribution provided. Overall, the combination read like a Genever for rum version of Erick Castro's Blood of My Enemies, so I was curious to give it a spin especially with how well Genever works with orange flavors. The Night of Joy launched to the senses with a lemon and malty bouquet. Next, grape and clementine notes on the sip fled into malt, orange, and bitter grape flavors on the swallow.

doctor's orders

1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)
1/2 oz Laird's Applejack (Laird's Bonded)
1/2 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)
1/2 oz Cinnamon Syrup
1/4 oz Vanilla Syrup
1/4 oz Allspice Dram (Hamilton's)
1/2 oz Grapefruit Juice
3/4 oz Lime Juice

Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg.Two Fridays ago, a Reddit user was asking on the cocktails forum if anyone knew how to make a recipe called the Doctor's Orders that they just had at the Dead Rabbit. I used my online flashcard wisdom to find the set for the Dead Rabbit's Fall 2023 menu and uncovered the way Jillian Vose's creation is made now (it was made with a different Bourbon for Fall 2022). After posting it, I realized that I had everything I needed to make this later that night, and I was curious what a Bourbon Tiki would be like with both Don's Mix (grapefruit juice and cinnamon syrup) and Don's Spices #2 (allspice dram and vanilla syrup). Once prepared, the Doctor's Orders dictated a nutmeg and apple aroma to the nose. Next, grapefruit and lime on the sip flowed into Bourbon, apple, cinnamon, and allspice flavors on the swallow with a vanilla and grapefruit finish.

home on the range

2 oz Bourbon (Evan Williams Bonded)
1/4 oz Cointreau
1/4 oz Sweet Vermouth (Cocchi)
3 dash Angostura Bitters

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with an orange twist and a lemon twist (lemon only).Two Wednesdays ago, I spotted a Sasha Petraske take on a classic called Home on the Range in a set of online flashcards. I was able to confirm the recipe on Difford's Guide and later in Regarding Cocktails, and I then reached for my copy of Crosby Gaige's 1941 Cocktail Guide & Ladies' Companion to see the original:

Home on the Range (original)
• 1/2 Rye Whiskey
• 1/2 Dubonnet
• 3 dash Cointreau
• 1 dash Angostura Bitters
• 1 peel Orange
• 1 peel Lemon
Shake with ice and strain into a cocktail glass.

With Sasha's tweaks, his version of Home on the Range proffered lemon, allspice, cinnamon, and orange aromas. Next, grape and orange notes on the sip opened up into Bourbon, orange, clove, and allspice flavors on the swallow. Overall, the balance came off a bit hot and prospered with extra dilution over time; perhaps a barspoon of Demerara syrup could round off the rough edges on this combination or perhaps using an 80° proof spirit instead of a bonded one.

quadrophenia

2 oz Four Roses Bourbon (Angel's Envy)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Averna
1/4 oz Amer Picon
1 dash Old Forester Bohemian Bitters (described as "cherry tobacco bitters") (King Floyd's Cherry Cacao)

Stir with ice, strain into a coupe glass, and flame an orange twist over the top and discard.Two Wednesdays ago, I was perusing the Kindred Cocktails database when I spotted the Quadrophenia by bar manager Julian Goglia at The Pinewood Tippling Room in Decatur, Georgia. The recipe was sourced from a 2022 Paste Magazine article on Amer Picon, and Eater Atlanta wrote about it in a 2013 article that helps to give a time frame for its creation. The drink name makes reference to The Who's sixth album from 1973 that was a rock opera or perhaps the 1979 movie based off that album. To accent the cherry undertones in the drink, I opted for Angel's Envy Bourbon with its port finish, and made with such, it led off with cherry, caramel grape, and orange aromas. Next, the grape and caramel continued on into the sip where they were followed by Bourbon and bitter herbal-orange flavors on the swallow with a chocolate and cherry finish.

oxford comma

2 oz Plymouth Gin (Beefeater)
3/4 oz Dry Vermouth (Noilly Prat)
1/2 oz Green Chartreuse
1 tsp Maraschino (1/6 oz Luxardo)
1 dash Bittermens Celery Shrub (2 dash Bitter Truth Celery Bitters)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.Two Tuesdays ago, I spotted a reference to the Oxford Comma cocktail, and I tracked the recipe down to an article on Punch. The Oxford Comma was created by Jeremy Oertel at Dram in Brooklyn circa 2014 when he was inspired by Mayahuel's Loop Tonic and wanted to make a stirred riff on it. The name reminds me of a writing gig where the editors eschewed the Oxford comma separating the final two elements in a list, and I found it rather difficult to give up (but that agitation was mitigated by the fact that they were paying me well for the articles). Once prepared, the Oxford Comma proffered lemon, herbaceous, pine, nutty, and celery aromas to the nose. Next, a semi-sweet sip gave way to gin, herbaceous, and cherry flavors on the swallow with a celery and herbal finish.

improved new york cocktail

1 oz Rye Whiskey (Rittenhouse)
1 oz Cognac (1/2 oz each Pierre Ferrand 1840 + Du Peyrat Selection)
1/2 oz Maraschino liqueur (Luxardo)
3 dash Peychaud's Bitters
1 dash Absinthe (10 drop St. George)

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist. Cognac was split to finish off my bottle of 1840.Two Mondays prior, I returned to the Bartender's Choice app, and I landed on the Improved New York Cocktail as Dan Greenbaum's riff on the 1870s classic Improved Whiskey Cocktail that he created at Manhattan's Attaboy in 2016. The New York modifier refers to a split base of rye and Cognac that was first spotted on Milk & Honey's menu in 2013 for their Sazerac variation, although that split base Sazerac dates further back to perhaps Dale DeGroff according to Punch Drinks. Once prepared, the Improved New York Cocktail showcased a lemon, nutty cherry, and anise aroma. Next, a light cherry sip flowed into rye, Cognac, nutty cherry, licorice, and anise flavors on the swallow.

edinburgh

1 1/2 oz Scotch (Famous Grouse)
1/2 oz Islay Scotch (Laphroaig 10 Year)
1/2 oz Amaro Braulio
1/8 oz Honey Syrup
1 pinch Salt

Build in an old fashioned glass, add ice, stir to mix and chill, and garnish with a lemon twist.Two Sundays ago, I was perusing some online flashcards when I spotted a drink that I recalled seeing on the Bartender's Choice app called the Edinburgh. The app attributed the drink to Mike Dolfini at Nashville's Attaboy location in 2019, and I was curious to see how Scotch and Braulio would play together. In the glass, the Edinburgh donated a lemon, caramel, peat smoke, and herbal bouquet to the nose. Next, honey and caramel on the sip gave way to smoky Scotch, pine, bitter herbal, and mint flavors on the swallow.

series of folds

1 oz Punt e Mes
1 oz Amaro Meletti
3/4 oz Citadelle Gin (Beefeater)
1/4 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)

Stir with ice, strain into a coupe, and garnish with a grapefruit twist.Two Saturdays ago, one of my Instagram friends, Matt Colonna @eatbetterdrinkbitter, wrote me that he had a great cocktail that night at Deadhorse Hill in Worcester, Massachusetts, called Series of Folds. The recipe that he sent along called for my bottle of Meletti that was utilized the night before but this time in Negroni-esque format instead of a Sour. Overall, the concept reminded me of Employees Only's Nerina Jones with grapefruit notes, so I was intrigued. The Series of Folds began with grapefruit, caramel, grape, and herbal aromas. Next, grape and caramel on the sip slid into gin, caramel, floral, and grapefruit flavors on the swallow. Although a touch on the sweeter site, it was still an enjoyable nightcap.

pretty woman

1 oz Blended Scotch (Cutty Sark Prohibition)
1 oz Bols Genever (Bols Barrel-Aged)
3/4 oz Lemon Juice
1/2 oz Amaro Meletti
1/2 oz Passion Fruit Syrup

Shake with ice and strain into a coupe glass.Two Fridays ago, I found a collection of recipe from Standby in Detroit, and I was lured in by an amaro-passion fruit Sour called Pretty Woman. It was described on the menu as "tropical, smoky, & refreshing," and I was able to find a mention of it in a 2017 blog post. The base spirits of Scotch and Genever were ones that paired elegantly in Backbar's The Accent, so it was a no-brainer to give this one a whirl. In the glass, the Pretty Woman greeted the senses with floral, caramel, and tropical aromas. Next, lemon and passion fruit notes on the sip ventured into malty, smoky, and herbal flavors on the swallow with a passion fruit finish.

after school special

2 oz Irish Whiskey (Teeling Small Batch)
1/4 oz Amaro Ciociaro
1/4 oz Crème de Banane (Tempus Fugit)
1 dash Mole Bitters (Bittermens)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Thursdays ago, I was perusing a set of online flashcards of Milk & Honey-related recipes, and I soon came across the After School Special by bar manager Bryan Tetorakis at The Varnish in Los Angeles circa 2019. The combination of Amaro Ciociaro and crème de banane as modifiers reminded me of the Blue Plate Special and Goldilocks, so I was definitely intrigued to see how they would do in an Irish whiskey drink. In the glass, the After School Special donated an orange and caramel aroma. Next, the caramel continued on into the sip where it was chased by Irish whiskey, bitter orange, banana, and chocolate flavors on the swallow.

1807 old fashioned

1 1/2 oz Rye Whiskey (Rittenhouse Bonded) (*)
3/8 oz Becherovka
3/8 oz Amaro Montenegro
2 dash Orange Bitters (Regan's)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.
(*) I would recommend a softer rye like Old Overholt 86°.Two Wednesdays ago, I uncovered the 1807 Old Fashioned in an online flashcard collection of Milk & Honey-related recipes which made sense since the recipe reminded me structurally of the .38 Special. The drink was created by Chris Bostick perhaps from his time at The Varnish in Los Angeles, and the name makes reference to the year that Becherovka was invented. The only instance that I have had Becherovka and Montenegro together was in the Powerful Baritone, so I was curious to see a more stripped down recipe without a third liqueur. Once prepared with Rittenhouse as the rye, the 1807 Old Fashioned greeted the senses with orange oil, clementine, and clove aromas. Next, orange peel notes on the sip set up rye, clove, cinnamon, and cardamom flavors on the swallow with an orange peel finish. Overall, I think this combination would have worked better with a softer rye like Old Overholt 86°; while I love Rittenhouse for most rye cocktails, I felt that it shifted the balance away from the liqueurs too much.

willie lee

1 1/2 oz Rittenhouse Bonded Rye Whiskey
1/2 oz Mezcal (Del Maguey Vida)
1/2 oz Aquavit (Linie)
3/8 oz Demerara Syrup
1/8 oz Maraschino Liqueur (Luxardo)
1 dash Angostura Bitters
1 dash Mole Bitters (Bittermens)

Stir with ice and strain into a heavy absinthe-rinsed (Kübler) old fashioned glass.Two Tuesdays ago, I was writing up the tequila-aquavit Enemy Lines, and I thought about how well aquavit, mezcal, and rye work in duos in various cocktails. Therefore, why not throw all three in together akin to Death & Co.'s Conference? The format I took that evening was a three spirit Improved Cocktail riff that I dubbed Willie Lee after the character from Johnny Cash's "Cocaine Blues" song. Once assembled, the Willie Lee stepped up with anise, vegetal, and caraway aromas. Next, a semi-sweet sip retreated to rye, agave, caraway, nutty cherry, and smoke flavors on the swallow.

expat

2 oz Bourbon (Evan Williams Bonded)
1 oz Lime Juice (3/4 oz)
3/4 oz Simple Syrup
6-8 leaf Mint
2 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a mint leaf.Two Mondays ago, I was perusing the Raised by Wolves online recipe flashcard set and spotted the Expat that was different from the Expatriot I had written up years ago; I was able to confirm the flashcard by a 2015 Eater article on "Nine Awesome Cocktails That Should Be Considered 'Modern Classics'." This one was crafted by Lauren Schell at Little Branch in Manhattan circa 2009. The drink got named after Lauren moved overseas for a project and the drink kept getting served at the bar. I was game as the American whiskey-lime-Angostura combination reminded me of the Junior and Lion's Tail. Here, the Expat greeted the nose with a mint, Bourbon, and allspice aroma. Next, a lime-driven sip slipped into Bourbon, mint, clove, and allspice flavors on the swallow. Just like the Junior and Lion's Tail, this combination worked great with lime juice despite lemon generally working better and not clashing with the oak aging of Bourbon and American rye.

club garden

1 oz Scotch (Cutty Sark Prohibition)
1 oz Apple Brandy (Laird's Bonded)
1/2 oz Amaro Ramazzotti
1/2 oz Apricot Liqueur (Rothman & Winter)
1 dash Peychaud's Bitters

Stir with ice, strain into a cocktail coupe, and garnish with an orange twist.Two Sundays ago, I became inspired by Eric Alperin's Skid Row with its Ramazzotti-apricot combination. I first decided to swap out the Genever for a split of Scotch for how well it worked with Ramazzotti in the Black Scottish Cyclops and of rhum agricole for how well it meshed with apricot liqueur in the Rhum Agricot. While Scotch and agricole have worked well in the Two Worlds Sour and the Start of a New Road, the result here was a bit jarring. Therefore, I swapped out the agricole for apple brandy and was pleased with the results. Instead of naming it after a skid row of Boston, I named it after a seedy underworld operations during Prohibition and dubbed it the Club Garden after a famous speakeasy raided during Prohibition in 1932 across from the Boston Garden arena. The end result gave forth an orange, apple, apricot, and hint of smoke aroma. Next, caramel and orchard fruit on the sip flowed into smoky whisky and bitter apricot-herbal flavors on the swallow.

noriko

1 oz Old Grand-Dad Bourbon (Evan Williams Bonded)
1 oz Lillet Blanc (Cocchi Americano)
1 oz Amontillado Sherry (Lustau)
1/4 oz Licor 43
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Saturdays, I returned to the online flashcard set for the Dram Shop bar's Covid menu. There, the Noriko called out as reminsicent of a Manhattan Harbor Co. accented with Licor 43 and molé bitters. Once prepared, the Noriko welcomed the senses with an orange, vanilla, and nutty bouquet. Next, orchard fruit and grape on the sip flipped into Bourbon, raisin, orange, citrus, and chocolate flavors on the swallow.

borderline

2 oz Bourbon (Evan Williams Bonded)
3/4 oz Punt e Mes
1/2 oz Maple Syrup
1/2 oz Lemon Juice

Shake with ice, strain into a coupe glass, and garnish with an orange twist.Two Fridays ago, I was searching through Difford's Guide when I came across an interesting Bourbon Sour called the Borderline. The recipe was crafted by James Mellor at Mint Leaf in London circa 2004, and the combination of Punt e Mes and maple syrup made me think of the Burlington at the Citizen here in Boston and the Hendee at Woodsman Tavern in Portland, Oregon. Regardless of whether there was a Madonna song triggered in my head, I set to mixing. In the glass, the Borderline danced to the nose with orange, Bourbon, and maple aromas. Next, maple, lemon, and grape notes on the sip gave way to Bourbon and bitter herbal flavors on the swallow with maple returning on the finish.

fallen angel

1 oz St. George Rum Agricole (Rhum JM Blanc 100°)
1/2 oz Caña Brava Rum (Privateer New England White)
3/4 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Combier Pamplemousse Grapefruit Liqueur (St. Elder)
1/4 oz Velvet Falernum

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with grapefruit oils from a twist.Two Thursdays ago, I returned to the online flashcard set for the Summer 2015 menu at Dead Rabbit after enjoying the Drawing Room a few days prior from that collection. The Fallen Angel was crafted by Jillian Vose, and it reminded me of her 2013 pisco-based Soul Clench at Death & Co. that also included dry vermouth, grapefruit liqueur, and falernum. Once prepared, the Fallen Angel descended with grapefruit and grassy funk aromas. Next, a semi-sweet grapefruit-noted sip transcended into grassy rum, grapefruit, herbal, and ginger flavors on the swallow.

mikado

2/3 jigger Brandy (2 oz Du Peyrat Selection Cognac)
2 dash Orgeat (1 tsp)
2 dash Curaçao (1 tsp Pierre Ferrand)
2 dash Noyau (1 tsp Tempus Fugit)
2 drop Bitters (2 dash Angostura)

Stir with ice, strain into a cocktail glass, and garnish with a cherry and a lemon twist.Two Wednesdays ago, I reached for my reprint of Cocktail Bill Boothby's 1934 edition of World Drinks and How to Mix Them and landed on the Mikado. Mikado is the term for the emperor of Japan, and the word gained popularity in the United States due to Gilbert and Sullivan's 1885 comic opera The Mikado (the movie version came out in 1939 after the book's printing though). The cocktail name makes sense since the drink appears to be an expansion of the Japanese Cocktail with the addition of curaçao and crème de noyaux. In the glass, the Mikado awoke with lemom, nutty, and orchard fruit aromas. Next, a creamy orange sip was ruled over by Cognac, nutty, and orange flavors on the swallow with a cinnamon and clove finish.