devil you know

1 oz Green Chartreuse
3/4 oz Amaro Nonino
3/4 oz Dolin Blanc Vermouth
3/4 oz Lime Juice
1/2 oz Egg White (1 full Egg White)

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lime twist (omit twist).Two Mondays ago, I returned to the online recipe flashcards from Teardrop Lounge in Portland, and I spotted the Devil You Know that seemed like a more complex St. Germain. I was able to find a mention of the drink in a 2011 article in Portland Food & Drink magazine, and the idea of Green Chartreuse and Amaro Nonino in a Sour reminded me of Sahil Mehta's Double Bubble Trouble and the two in a stirred drink in Al Sotack's Harry Rag. Once prepared, the Devil You Know came through with a lime and herbaceous bouquet. Next, a creamy lime and caramel sip transformed into herbaceous, caramel, and orange flavors on the swallow.

looking glass

1/2 oz Green Spot Irish Whiskey (Teeling Small Batch)
1 oz Don Amado Rustico Mezcal (Peloton de la Muerte)
3/4 oz Manzanilla Sherry (Tio Pepe Fino)
1/2 oz Dolin Blanc Vermouth
1/4 oz Giffard Apricot Liqueur (Rothman & Winter)
1/4 oz Aveze Gentian Liqueur (Suze)

Stir with ice, strain into a Nick & Nora(Manhattan) glass, and garnish with grapefruit oil from a twist (include the peel).Two Sundays ago, I returned to the Paddy Drinks: The World of Modern Irish Whiskey Cocktails book and selected the Looking Glass by Greg Buda at Dead Rabbit in Manhattan; I later found the drink on their Spring 2015 menu from the bar's web archive. The gentian-apricot combination reminded me of the Seconds In with mezcal at Dutch Kills and of how well Canon used it in drinks like the Nymph and Shrouded Roulette. Once prepared, the Looking Glass cast out a grapefruit and gentian herbal aroma. Next, a semi-sweet grape sip streamed into whiskey, vegetal, smoke, apricot, and bitter herbal flavors on the swallow.

crooked smile

1 1/2 oz Islay Mist Blended Scotch (1 1/4 oz Famous Grouse + 1/4 oz Ardbeg 10 Year)
3/4 oz Lemon Juice
3/4 oz Amaro Montenegro
1/2 oz Honey Syrup
2 dash Angostura Bitters

Shake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Sundays ago, I returned to the online recipe flashcards from Bourbon & Branch in San Francisco that were uploaded in 2017. There, I selected the Crooked Smile that was still being offered in 2019 as described in a Yelp review. The combination of Scotch, honey, Montenegro, and lemon reminded me of Matt Schrage's Smokin' Fanny at the Blue Room except with no egg white here (the Smokin' Fanny had Angostura as a garnish). Once prepped, the Crooked Smile went to the nose with orange, peat smoke, floral, and clove aromas. Next, lemon, honey, and clementine notes on the sip exhaled into smoky Scotch, clementine, honey, and clove flavors on the swallow.

thunderbolt

1 1/2 oz Powers John's Lane Irish Whiskey (Teeling Small Batch)
1/2 oz Giffard Crème de Banane (Tempus Fugit)
1/2 oz Domaine de Canton Ginger Liqueur (Barrow's Intense)
1/4 oz St. Elizabeth Allspice Dram (Hamilton's)
2 dash Angostura Bitters
2 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with orange oil from a twist.Two Fridays ago, my copy of Paddy Drinks: The World of Modern Irish Whiskey Cocktails arrived, and I opened it up to find my evening's libation. There, the first recipe I spotted was the Thunderbolt by Jack McGarry at the Dead Rabbit that reminded me of a fruitcake with the baked fruit notes and winter spices. In the glass, the Thunderbolt launched off with orange, caramelized fruit, and allspice aromas. Next, a caramel-driven sip flowed into whiskey, banana, allspice, and ginger flavors on the swallow.

holy smokes

1 1/2 oz Bourbon (Old Grand-Dad Bonded)
1/2 oz Cardamaro
1/2 oz Benedictine
2 dash Bitter Truth Chocolate Bitters
1 tsp Ardbeg Uigeadail Scotch (Ardbeg 10 Year)

Stir with ice, strain into a coupe glass, and garnish with a flamed (unflamed) orange twist.Two Thursdays ago, I spotted a reference to an intriguing drink called the Holy Smokes that has the Cardamaro-Benedictine combination found in the Midnight Mass and Bonatti & the Jets. Therefore, I tracked down the recipe to a 2022 Liquor.com article where it was attributed to Tony Devencenzi; Tony worked as a bartender at places like Bourbon & Branch before moving on to do brand work with Whistle Pig and now with Samson & Surrey. Once prepared, Holy Smokes proffered up orange, peat smoke, and herbal aromas to the nose. Next, a grape-driven sip from the Cardamaro led into Bourbon, peat smoke, minty, chocolate, and herbal flavors on the swallow.

pistolero

1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
3/4 oz Cynar
1/2 oz Sloe Gin (Plymouth)
1/2 oz Dry Vermouth (Noilly Prat)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.My search for more information about the Gypsy led me to a set of online recipe flashcards for Bourbon & Branch from 2017, and for the night's drink, I returned to the contents and selected the Pistolero that was created nearby at Lolinda in San Francisco. Yelp has the Pistolero being on the Lolinda menu as early as 2015, and the bar still has it on their most recent menu. Overall, the combination read like a dryer and smokier version of Phil Ward's Lipspin. Once prepared, the Pistolero shot forth with a grapefruit, smoke, caramel, and red fruit aroma. Next, caramel and plum notes on the sip rode off towards smoky, vegetal, plum, dried fruit, and herbal flavors on the swallow.

bullfinch trio

1 1/4 oz Beefeater Gin
3/4 oz Becherovka
1 oz Carpano Antica Sweet Vermouth (Cocchi)
1 dash Bittermens Hopped Grapefruit Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.While writing up the Satan's Mustache, I did a web search to confirm the difference between the straight and curled versions of the gin-based Satan's Whiskers. That search led me to a ToastTab from a restaurant that included that classic and curiously a few recipes from Alcove in Boston possibly entered by a bar alumni. The recipe that called out to me was the Bullfinch Trio as perhaps a Negroni that traveled to the Czech Republic and underwent a metamorphosis; the current Alcove menu has the subtitle for the drink as "side angle side". Moreover, Alcove's Facebook has a 2019 post with a quote from lead bartender Will Piquette declaring, "I can just imagine cuddling up by a fire sipping on this cocktail (Bullfinch Trio) and watching the snowfall." Once prepared, the Bullfinch Trio opened up with an orange, grape, and clove bouquet. Next, a grape-driven sip led into gin, red fruit, cinnamon, and clove flavors on the swallow.

golden eagle

1 1/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Amaro Braulio
1/2 oz Honey Syrup
1/2 oz Lemon Juice

Shake with ice and strain into a coupe glass.While writing up the Gold Drop for the blog, I was inspired to take the honey, lemon, and amaro trio in a mezcal-Braulio direction given how well that duo worked in La Jetée, Montañista, and other drinks. For a name, I dubbed this one the Golden Eagle after the official bird of Mexico and North America's largest bird of prey. In the glass, the Golden Eagle soared to the nose with a herbal, pine, vegetal, and smoke bouquet. Next, honey, lemon, and caramel notes on the sip landed on smoky agave, bitter herbal, pine, and floral aromas on the swallow. Overall, the combination reminded me of a smoky version of Eastern Standard's Metamorphosis.

bonnie & clyde

1 oz Elijah Craig Bourbon (Evan Williams Bonded)
1 oz Rittenhouse Rye
3/4 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/2 oz Amaro Braulio
1 barspoon Demerara Syrup (omit)

Stir with ice, strain into a coupe, and garnish with a cherry.Two Sundays ago, I searched for online recipe flashcard sets that had Braulio cocktails, and I uncovered the Bonnie & Clyde at Forget Me Not in Denver that was distinct from the Bonnie & Clyde that I had at Brick & Mortar years ago. An article in Westword about the opening of the bar dates the drink to 2021, and it mentioned that Eastern Standard and Hawthorne alumni Nicole Lebedevitch helped to open the place as the beverage director. The Braulio-Pedro Ximenez sherry duo reminded me of the Cognac-based St. Bernard Pass, so I was curious to see how it would work in a double American whiskey version. Once prepared, the Bonnie & Clyde shot at the nose with raisin and pine aromas. Next, a rich grape sip drove away with whiskey, fig, herbal, and pine flavors on the swallow.

dead flowers

3/4 oz St. George Barrel-Aged Rye Gin (unaged St. George Dry Rye Gin)
3/4 oz Amaro Nonino
3/4 oz Strega
3/4 oz Lemon Juice
2 dash Absinthe (12 drop St. George)

Shake with ice and strain into a Nick & Nora (coupe) glass.Two Saturdays ago, I returned to the online recipe flashcards from Death & Co. Denver, and I opted for the Dead Flowers from their Winter 2023-24 menu that read like a Corpse Reviver #2 riff of sorts with Amaro Nonino and Strega in place of the classic's orange liqueur and Lillet (plus aged gin as well). Once prepared, the Dead Flowers opened up with star anise, pine, and vanilla aromas. Next, lemon and honey on the nose blossomed into gin, pine, orange, and anise flavors on the swallow.

gypsy

1 1/2 oz Gin (Beefeater)
3/4 oz St. Germain (St. Elder)
1/2 oz Lime Juice
1/4 oz Green Chartreuse

Shake with ice and strain into a coupe. Online recipe flashcards include a lime wheel and Difford's Guide includes a lime twist. See the text below for two alternative recipesAfter writing up the Le Tour with Green Chartreuse and elderflower, I realized that I had not made the Gypsy for the blog despite making a lot of these since 2017 when it was on the menu at Our Fathers gin bar in Allston. The recipe was crafted by Dominic Venegas at Bourbon & Branch in San Francisco in 2007, and he described it as "a little homage to the Last Word cocktail." I made it using the recipe from the Our Fathers bar book that also matches Difford's Guide spec; however, after making the Gypsy, I found a set of online recipe flashcards from the Bourbon & Branch circa 2017 that have a more lime- and Chartreuse-forward version:

Gypsy (from Bourbon & Branch recipe cards 2017)
• 1 1/2 oz Gin
• 3/4 oz St. Germain
• 1 oz Lime Juice
• 1/2 oz Green Chartreuse
Shake with ice, strain into a coupe, and garnish with a lime wheel.

That recipe would put it closer in the camp of a Last Word (instead of being lighter, less herbaceous, and more floral) despite lacking the nutty and fruity bass notes of Maraschino; I cannot find evidence if there was a change over time though. Curiously, Kindred Cocktails has the St. Germain company website's version that upped the Green Chartreuse to 1/2 oz from the way I made it. The opposite floral switch would be the Time Traveler at Brick & Mortar that swapped in elderflower for the Chartreuse. Made the way my old bar made and Difford's Guide have the recipe, the Gypsy wandered to the nose with lime, grapefruit, and herbaceous aromas. Next, lime and pear notes on the sip flipped into gin, herbaceous, grapefruit, and floral aromas on the swallow.

satan's mustache (shaved)

1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Cointreau (Pierre Ferrand Dry Curaçao)
1 dash Orange Bitters (Scrappy's)
12 drop Hellfire Bitters (2 dash of my 2009 batch)
3 drop Thai Chili (omit)

Stir with ice and strain into an old fashioned glass rimmed with orange chili salt (microplaned orange zest, cayenne powder, salt).Two Thursdays prior, I spotted an interesting recipe in Teardrop Lounge's section of friends' drinks via online recipe flashcards called the Satan's Mustache (Shaved). It was attributed to Seattle bartender Jay Kuehner of Seattle as a crafty riff on the gin classic the Satan's Whiskers which itself is a riff on the Bronx. Here, it had mezcal instead of gin, omitted the orange juice, and had a spicy aspect to it. The "(Shaved)" part of the name is a reference to how the gin classic had a straight and curled version with the straight one using Grand Marnier instead of curaçao; perhaps the salted rim here is Satan's stubble? Once prepared, this curious drink began with a smoky mezcal and orange aroma. Next, grape and orange notes on the sip smirked at vegetal, smoke, orange, and pepper spice flavors on the swallow.

my european girlfriend

2 oz Park VS Cognac (Courvoisier VS)
1/2 oz Cinzano Sweet Vermouth (Cocchi)
1/4 oz Lillet Blanc (Cocchi Americano)
1/4 oz Amaro Ciociaro
2 dash Angostura Bitters

Stir with ice, strain into a Nick & Nora glass, and garnish with a cherry.Two Wednesdays ago, I opened up my copy of the 2020 Community Cocktails book and came across My European Girlfriend by Ryan Dorm at the Purple Cafe in Seattle. It read like a Harvard Cocktail (Cognac Manhattan) with the sweet vermouth-Lillet combination of the Hoots Mon and the sweet vermouth-Picon duo of the Liberal (Ciociaro is a favored modern substitute for Picon). In the glass, My European Girlfriend opened up with a cherry and caramel orange aroma. Next, grape and caramel on the sip traveled to Cognac, caramel-orange, clove, and allspice flavors on the swallow.

preacher man

1 oz Powers John Lane Irish Whiskey (Teeling Small Batch)
3/4 oz Siembre Azul Reposado Tequila (Espolon)
1/2 oz Carpano Sweet Vermouth (Cocchi)
1/2 oz Dry Vermouth (Noilly Prat)
1/4 oz Crème de Cacao (Bols)
1/4 oz Amaro Ciociaro
2 dash Absinthe (14 drop St. George)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist.I returned to the online recipe flashcards for the Dead Rabbit and landed on the Preacher Man by Jesse Vida. An online copy of their 2015 menu described how this was a tribute to preacher Lewis Pease who worked the slums of the Five Points neighborhood of Manhattan during the mid-19th century. Besides the curious name, I was drawn in for the cacao-Ciociaro combination reminded me of the African Flower from Little Branch. I later got a copy of Paddy Drinks: The World of Modern Irish Whiskey Cocktails which described how "Jesse took the template for the Rosita, Perfect Manhattan, Greenpoint, or Carroll Gardens and plugged in a classic pot still Irish whiskey." In the glass, the Preacher Man welcomed the nose with orange, herbal, vegetal, and grape aromas. Next, grape and caramel notes on the sip praised the coming of whiskey, tequila, caramel-orange, herbal, chocolate, and anise flavors on the swallow.

the get down

1 1/2 oz Rhum Barbancourt 8 Year
1/2 oz Old Monk Rum
1/4 oz Luxardo Maraschino
1/4 oz Demerara Syrup

Stir with ice, strain into an old fashioned glass rinsed with absinthe (St. George), add a large ice cube, and garnish with an orange twist.Two Mondays ago, I returned to the online recipe flashcards for Ward 8 in Boston that I had not utilized since the Bear Skin Rug in late February. There, I decided on the Get Down circa 2017 that read like a two rum Improved Cocktail with the Maraschino and absinthe accents, and I was excited to have a chance to dust off my bottle of Old Monk Rum which once was a staple in the Boston cocktail community. In the glass, the Get Down revealed an orange, anise, chocolate, and nutty cherry aroma. Next, caramel and cherry notes on the sip progressed into dark rum, nutty cherry, and anise flavors on the swallow.

mean fiddler

1 oz Green Spot Irish Whiskey (Teeling Small Batch)
1/2 oz Bowmore 12 Year Scotch (Ardbeg 10 Year)
3/4 oz Cocchi Sweet Vermouth
3/4 oz Green Chartreuse
1/2 oz Campari
1/2 tsp Cinnamon Syrup
1 dash Aromatic Bitters (Scrappy's)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a flamed orange twist (unflamed).Two Sundays ago, I ventured back to the online recipe flashcards for the Dead Rabbit and latched on to the Mean Fiddler by Jillian Vose for the Fall 2015 menu. The concept reminded me of a whiskey Tailspin of sorts with the vermouth, but also the End of the Road without it. Once stirred and strained, the Mean Fiddler struck up an orange, peat smoke, and herbaceous bouquet for the nose. Next, grape and malt notes mingled on the sip, and the swallow came through with smoky whiskey, bitter orange, herbal, and cinnamon flavors on the swallow.

gold drop

1 oz Bourbon (Evan Williams Bonded)
1 oz Cynar
3/4 oz Honey Syrup
3/4 oz Lemon Juice

Shake with ice and strain into a rocks glass rinsed with orange blossom water.Two Saturdays ago, I was perusing the online recipe collection for the menuless speakeasy Idlewild in Charlotte, North Carolina, when I spotted the Gold Drop. The drink had the same spirit, Cynar, honey, and lemon idea as the Michigander but with Bourbon instead of apple brandy. With Bourbon, it reminded me of embittered Gold Rush riffs like the Rose Gold with Campari, Golden Ticket with Montenegro, Without a Trace with Nonino, and Pull up to the Bumper with Abano. Once prepared, the Gold Drop proffered orange blossom water and caramel-vegetal aromas. Next, honey, lemon, and caramel notes on the sip opened up into Bourbon, vegetal, and floral flavors on the swallow.

night train

2 oz Overproof Bourbon (Old Grand-Dad Bonded)
1/2 oz Cynar
1/2 oz Amaro Ciociaro
1 dash Amargo Vallet or sub Angostura Bitters (Angostura)

Stir with ice, strain into a Nick & Nora glass, and garnish with an orange twist.Two Fridays prior, I spotted a drink in Imbibe Magazine from back in 2022 called the Night Train. The recipe was created by Garrett Flanagan at Pebble Bar in New York City as a Manhattan-Boulevardier hybrid. Since the Cynar-Ciociaro combination worked so well in the Two Gents that it inspired me to craft the Smith & Cross Daiquiri riff Saucy Minion, I was game to try this one out. In the glass, the Night Train showcased an orange, Bourbon, and caramel aroma. Next, a caramel and orange sip progressed into Bourbon, vegetal herbal, orange peels and pith, and clove flavors on the swallow.

le tour

1 1/2 oz Cognac (Courvoisier VS)
3/4 oz Dry Vermouth (Noilly Prat)
1/2 oz Elderflower Liqueur (St. Elder)
1 tsp Green Chartreuse

Stir with ice and strain into a coupe glass.Two Thursdays ago, I opened up Jacob Grier and Brett Adams' Raising the Bar book and spotted the Le Tour as their attempt at a floral Cognac Manhattan. The idea reminded me of the Fleur Carré that I created on the fly at Drink as my attempt at fulfilling a floral De La Louisiane request. Moreover, the elderflower-Chartreuse duo made me think of this as a Cognac and dry vermouth version of the gin and lime juice Gypsy from Bourbon & Branch (that I need to make and write up here soon after mixing lots of them when it was on the menu at Our Fathers gin bar) or of the gin and Lillet Albert Mathieu. Once prepared, the Le Tour propagated a floral aroma along with Cognac's richness to the nose. Next, pear and white grape notes on the sip transition into Cognac, floral, and herbal flavors on the swallow.

pipe dreams

2 oz Gin (Beefeater)
1/2 oz Strega
1/2 oz Suze
1/8 oz Honey Syrup
1 dash Peach Bitters (Fee's)

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Wednesdays ago, I had noted a recipe from Parla in Boston that was a curious stirred gin drink called the Pipe Dreams that I found in an online set of recipe flashcards and later confirmed on the bar's Instagram. The drink was crafted by Pat Panageas (as described on their social media) as part of the Dungeon Master list of twenty drinks. The idea is that imbibers roll a 20-sided die to pick a drink and slowly work their way through the list to make it to the next level. The Pipe Dreams reminded me of the original 1920s Yellow Cocktail of gin, Yellow Chartreuse, and Suze (later adapted to include lemon juice) especially considering how close Yellow Chartreuse and Strega are as shown by the history of The Eulogy. Once prepared, the Pipe Dreams flowed out to the nose with lemon, gentian herbal, and floral aromas. Next, a honey-laden sip opened up into gin, bright, earthy, and pine flavors on the swallow with a honey-peach finish.

the fountain

1 1/2 oz Old-Grand Dad 114° Bourbon
3/4 oz Zucca (Sfumato)
1/4 oz Cherry Heering
1 dash Dram Black Bitters or other Aromatic Bitters (Jerry Thomas Decanter)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.Tuesdays two weeks ago, I was perusing the KindredCocktails database when I came across the Fountain by Chad Heuge. Chad created the drink at Longman & Eagle in Chicago, and the recipe was published by Vanity Fair in a 2015 article on Father's Day drinks. Intriguingly, he described his Father's Day-inspired Manhattan riff as "an homage to history, progression, and regression." I had previously had Cherry Heering and Zucca in Sahil Mehta's Estocada with mezcal and lime juice, so I was curious to see how it would do in a Bourbon Old Fashioned or Black Manhattan format. In the glass, the Fountain cascaded to the nose with lemon, roast, and cherry aromas. Next, a dark cherry- and roast-driven sip flowed into Bourbon, bitter herbal, and red fruit flavors on the swallow.

hero's death

3/4 oz Highland Park 12 Year Scotch (1/2 oz Highland Park Cask Strength + 1/4 oz Water)
3/4 oz Russell's Reserve 10 Year Bourbon (Old Grand-Dad Bonded)
1/4 oz Tempus Fugit Banana Liqueur
1 tsp Pedro Ximenez Sherry (El Maestro Sierra)
1/2 tsp Cinnamon Syrup

Stir with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.Two Mondays prior, I ventured back to the online recipe flashcards for Death & Co. Denver and landed on the Scotch-Bourbon stirred drink called the Hero's Death from their Summer 2024 menu. The structure reminded me of Al Sotack's Some Weird Sin at the New York City branch of Death & Co. with the split base plus Pedro Ximenez and cinnamon syrup accents. In the glass, the Hero's Death welcomed the nose with orange, dark fruit, hint of smoke, and cinnamon aromas. Next, a fruity grape sip ascended to Scotch, raisin, caramelized banana, and cinnamon flavors on the swallow.

third time's the charm

1 oz Blackwell Rum (Coruba)
1/2 oz Planteray Dark Rum
1/2 oz Clement Creole Shrubb (Pierre Ferrand Dry Curaçao)
1/2 oz Ancho Reyes Chile Liqueur
1/2 oz Lemon Juice
2 dash Chocolate Bitters (Bittermens)

Shake with ice and strain into a coupe.Two Sundays ago, I returned to the same online recipe flashcard sets from the Old Pal in Athens, Georgia, that I found the Monkey Wrench. The drink that I became curious about was the Third Time's The Charm from their Fall 2023 menu. Overall, it seemed like an interesting riff, but of what? A spicy Cable Car or perhaps the Royal Bermuda Yacht Club? One of my Instagram friends even suggested a chili variation on the Periodista. Once prepared, the Third Time's the Charm offered up caramel, orange, and roast pepper aromas. Next, lemon, orange, and caramel notes on the sip gave way to dark funky rum, orange, and pepper spice flavors on the swallow.

colonel plug

2 oz Bourbon (Old Grand-Dad Bonded)
1/2 oz Don's Spices #2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)
1/4 oz Passion Fruit Syrup
2 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.

Two Saturdays ago, I posted my entry into the Elijah Craig Old Fashioned competition. I was inspired by my Cave-in-Rock tropical Bourbon drink and my Pickwick Club pineapple rum Old Fashioned. For the question of what was the inspiration or thought process behind creating my cocktail, I answered, "The vanilla, spice including allspice, and orange-like sweet fruit notes that I find in Elijah Craig Small Batch Bourbon sent me thinking in a tropical or Tiki direction instead of the more classic recipes like Manhattans I find myself using it in. Don's Spices #2 (equal parts vanilla and allspice liqueur) was one of Donn the Beachcomber's favorite tricks, and the duo parallels those barrel notes in the Bourbon from the oak stave air-aging and barrel-charring processes. The fruitier notes from most likely the yeast strain in the fermentation got my mind on passion fruit to round things out. And finally, chocolate molé bitters gave the combination some more depth and toned down the brightness of the modifiers a touch." Another question asked was how does this cocktail reflect my skills, creativity, traits, values, and/or experiences as a bartender, and I replied, "I have an interest in history and classic cocktails through professional bartending, book and blog writing, reading dozens of books each year, and home mixology. And here, I was able to tap into my love of Tiki and tropical drinks which is a less serious side project compared to classic and modern cocktail Renaissance recipes. The drink creation process for this one utilized a lot of the tricks I have learned from mentors like tasting the spirit neat to gain inspiration, thinking of flavors and modules that can be swapped to maintain balance, and the like. While at the menu-less speakeasy Drink, I took a request for Bourbon and vanilla and used a similar mindset to craft a juice-driven tropical drink on the fly. With my love of history, I dubbed it Cave-In-Rock after a hiding place of Ohio River pirates. I used the same thinking here that Bourbon has more to do with that sort of water travel down rivers than exotic islands in the seas. Therefore, I named this drink after a famous river pirate back in the day, Colonel Plug."

In the glass, the Colonel Plug donated an orange, floral, and vanilla bouquet to the nose. Next, melon and orange notes on the sip sailed into Bourbon, allspice, passion fruit, and vanilla flavors on the swallow with a chocolate finish. Overall, it was a touch brighter than I would have liked, but I was limited in ingredient number and did not go with the addition of a dark rum to provide depth (as well as to not distract from the Bourbon brand as the sponsor and highlight of it all).

oliver lewis

2 oz Woodford Bourbon (Old Grand-Dad Bonded)
1/2 oz Amaro Lucano
1/4 oz Amaro Meletti
1/4 oz Honey Syrup
1 dash Fee's Orange Bitters (Angostura Orange)
1 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Fridays ago, I found an online recipe flashcard set from Sidecar in Jacksonville, Florida, and I was drawn in by the Oliver Lewis. The drink was crafted by bartender Robert Freeman and was named after the winner of the very first Kentucky Derby back in 1875. I was able to glean the backstory from an Instagram post along with a mention of it dating back on the bar's Facebook to 2018. Overall, the combination reminded me of The Rutherford with Nardini and Benedictine instead of the Oliver Lewis' Lucano and honey, so I was curious to try it out. Once built, the Oliver Lewis raced to the nose with orange, caramel, and floral aromas. Next, caramel and honey notes galloped to Bourbon, violet, herbal, and orange flavors on the swallow.

walk with elias

1 1/2 oz Reposado Tequila (Espolon)
1 oz Oloroso Sherry (Lustau)
1/2 oz Amaretto (Luxardo)
1/4 oz Allspice Dram (Hamilton's)

Stir with ice, strain into a Nick & Nora, and garnish with a lemon twist.Two Thursdays ago, I ventured back to the 2020 Community Cocktails book and landed on the Walk with Elias by Jesse Cyr at Foreign National in Seattle that reminded me of an añejo tequila and Frangelico drink I had at the Casa Noble distillery in 2019. The drink was perhaps named an album by WWE professional wrestler Jeffrey Sciullo (known as Elias in the ring) released in 2018. In the glass, the Walk with Elias sauntered up to the nose with a lemon, almond, allspice, and floral aroma. Next, a grape-driven sip led into agave, nutty, and allspice flavors on the swallow.

tio amargo

2 oz El Dorado 5 Year Rum (Hamilton's 86° Demerara River)
1/2 oz Cynar
1/2 oz Amaro Montenegro
2 dash Fee's Chocolate Bitters (Angostura Cocoa)
2 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into an old fashioned glass with a large ice cube.Two Wednesday ago, I was perusing online recipe flashcards when I found a set from Livery in Indianapolis and latched on to the Tio Amargo for their Fall 2021 menu. The combination of Cynar and Montenegro was one that worked in drinks like the Italian Buck and the Jook Sing, so I was curious to try it here especially with how well Cynar pairs with flavorful rums. Once assembled, the Tio Amargo opened up with a caramel, funky herbal, woody, and tangerine bouquet. Next, caramel on the sip helped deliver dark rum, cherry, herbal, chocolate, and orange flavors on the swallow.

stregasaurus

1 oz Cocchi Americano
1/2 oz Strega
1/2 oz Fernet Branca
1/2 oz Lime Juice
1/2 oz Simple Syrup

Shake with ice, strain into a coupe glass, and garnish with a cherry.Two Tuesdays prior, I returned to the 2020 Community Cocktails book of Seattle recipes and selected the dinosaur-liqueur pun Stregasaurus by Brien Hendershott at the Smith. I had tried Strega and Fernet together before in the Broken English and I loved the name, so I gave this one a go. In the glass, the Stregasaurus clambered to the nose with a minty, star anise, and lime bouquet. Next, lime and pear notes on the sip evolved into herbal and minty flavors on the swallow. Overall, the citrus, sugar, Strega, and Cocchi Americano worked well to soften the Fernet here.

slow dance

1 1/2 oz Elijah Craig Bourbon (Old Grand-Dad Bonded)
1/2 oz Becherovka
1/4 oz Averna
1/4 oz Giffard Crème de Banane (Tempus Fugit)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.To continue on with the Becherovka theme, I next selected the Slow Dance from Dutch Kills' Fall menu via online recipe flashcards that attributed the drink to Jason Kilgore at Dear Irving in 2023. Once assembled, the Slow Dance waltzed to the nose with orange, caramel, and fruity aromas. Next, a caramel-tinged sip led into Bourbon, caramelized banana, clove, and cinnamon flavors on the swallow.

marksman

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

Shake with ice, strain into an old fashioned glass, and garnish with a lemon twist.Two Sundays ago, I landed on the Marksman from Ward 8 in Boston, and I soon was able to identify it in a 2015 BevSpot article and video that attributed it to bartender Sean Earley. It was less like Craigie on Main's Marksman and more like a Bourbon-laden version of Eastern Standard's Metamorphosis. In the glass, the Marksman took aim at the nose with lemon, Bourbon, and clove aromas. Next, a lemon and honey sip shot forth at Bourbon, cinnamon, clove, and floral flavors on the swallow.

jimmy graham

2 oz Irish Whiskey (Teeling Small Batch)
1/2 oz Cynar
1/2 oz Bigallet China-China (Torani Amer)
1/4 oz Lustau Oloroso Sherry

Stir with ice, strain into a coupe, and garnish with a lemon twist.After I entered my Hell Haggerty into the KindredCocktails database, the Jimmy Graham popped up as a similar recipe. The drink was crafted in 2015 by Sara Rosales, Seattle bartender and owner of Lady Jaye, and since I enjoyed her Water Line, I gave this one a go. In the glass, the Jimmy Graham gave forth a lemon, caramel, and orange aroma. Next, caramel and grape notes swirled on the sip, and the swallow let loose whiskey, bitter herbal, orange, and nutty flavors.

rocky mountain revolver

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Punt e Mes
1/4 oz Creme de Peche (Mathilde)
3 dash Allspice (30 drop Hamilton's Allspice Dram)

Stir with ice and strain into a coupe.Two Fridays ago, I returned to the online recipe flashcard set for the Baldwin Bar in Woburn and spotted the Rocky Mountain Revolver. Despite the name, it had less to do with the neoclassic Revolver and more in common with Joy Richard's Bourbon Belle. Perhaps the name is in reference to the Rocky Mountain Firearms company that makes beautiful historic recreations of old guns like 6-shot revolvers. The drink was served at the upstairs Baldwin & Sons Trading Company for their opening or very early menu in 2016. A menu photo on Yelp that year mentioned that it was made with a peach-infused Bourbon, but it seems that they make it now as Bourbon plus peach liqueur. In the glass, the Rocky Mountain Revolver offered up Bourbon, peach, and allspice aromas. Next, grape and orchard fruit on the sip took aim at Bourbon, bitter peach, and allspice flavors on the swallow.

mina loy

1 1/2 oz Lunazul Blanco Tequila (Arette)
1/2 oz Averna
1/2 oz Amaro Montenegro
1/2 oz Fidencio Mezcal (Banhez)
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1 dash Orange Bitters (Regan's)

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Thursdays prior, I spotted the Mina Loy created at Park in Cambridge for the Spring 2013 menu via online recipe flashcards. Park was one of the sister restaurants to Russell House Tavern where I worked from 2013-2015, and we occasionally got requests for the Delgado off of that same menu. Mina was a British-born artist, poet, playright, and bohemian who penned the Feminist Manifesto back in 1914, briefly was married to the poet-boxer-Dadaist Arthur Cravan, and designed lamps amongst many other accomplishments. Once stirred and strained, the Mina Loy communicated orange, smoke, and vegetal aromas to the senses. Next, grape and caramel on the sip fled to smoky agave, herbal, and orange flavors on the swallow.

six figure

1 1/2 oz Mezcal (Banhez)
1 1/4 oz Blanc Vermouth (Dolin)
1/4 oz Yellow Chartreuse
2 dash Orange Bitters (Regan's)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.Two Wednesdays ago, I opened up the Bartender's Choice app and landed on the Six Figure by Dan Greenbaum at Manhattan's Attaboy in 2016 as a possible answer to my nightcap dilemma. The combination reminded me of Sother Teague's Disco Ball minus the Green Chartreuse aspect and Alex Day's Alto California with tequila and a touch of cinnamon instead of the mezcal. In the glass, the Six Figure presented a lemon, vegetal, and smoke bouquet to the nose. Next, white grape and a hint of honey on the sip set up smoky agave, herbal, and orange flavors on the swallow.

big country

3/4 oz Rey Campero Mezcal (Banhez)
3/4 oz Arette Reposado Tequila (Espolon)
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
3/4 oz Amaro Braulio
1/2 dash Lavender Bitters (Scrappy's)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Tuesdays prior, I returned to the online recipe flashcard set from Death & Co. Denver's Summer 2024 menu, and I landed on the Big Country that reminded me of the Inside Job with tequila, sweet vermouth, and Braulio as common ingredients. Once prepared, the Big Country gave forth an orange, smoke, vegetal, caramel, and pine bouquet. Next, grape and caramel notes on the sip transitioned into smoky agave, bitter herbal, and pine-lavender flavors on the swallow.

papa was a rodeo

1 oz Mezcal (Banhez)
1 oz Cognac (Courvoisier VS)
1/2 oz Cynar
1/2 oz Curaçao (Pierre Ferrand Dry)
2 dash Peychaud's Bitters

Stir with ice, strain into a coupe glass, and garnish with an orange twist.After writing up the Water Line, I got inspired to riff on the Cynar-orange liqueur combination. I merged the idea with the mezcal-Cognac duo from the 1910 Cocktail and included its choice of Peychaud's Bitters. For a name, I dubbed this one Papa Was a Rodeo that was had played on the Magnetic Fields Spotify that night (which I was listening to since a few songs from their "69 Love Songs" album are on one of the playlists at work). Once mixed, the Papa Was a Rodeo opened up with orange, caramel, vegetal, and smoke aromas. Next, the caramel orange notes continued on into the sip before Cognac, smoky agave, orange, herbal, and anise flavors took over on the swallow.

island time

1 oz Dark Rum (3/4 oz Coruba + 1/4 oz Planteray OFTD)
1 oz Cocchi Sweet Vermouth
1/2 oz Campari
1/2 oz Giffard Crème de Banane (Tempus Fugit)

Stir with ice, strain into an old fashioned glass with a large cube, and garnish with a lime twist (orange twist).Two Sundays ago, I decided to make the Island Time by Courtney McKamey at Weather Up in New York City that I found in a September 2023 Imbibe Magazine article. Overall, it came across like a rum version of the Banana Boulevardier so I was game, and it was different from the other Island Time on the blog which is Sother Teague's cigar-inspired Daiquiri. Once prepared, this Island Time showcased orange and caramel aromas. Next, grape and caramelized fruit notes on the sip relaxed into funky dark rum and bitter banana and orange flavors on the swallow.

the man who was marked for death

1 1/2 oz Mezcal (Banhez)
3/4 oz Punt e Mes
1/2 oz Ancho Reyes Chile Liqueur
1/4 oz Crème de Cacao (Bols)
1 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg. Two Saturdays ago, I was inspired by the previous night's Ninth Wonder with Ancho Reyes and crème de cacao to craft a new drink, and I took it in the direction of a stirred cocktail with Death & Co.'s True Romance that pairs Ancho Reyes with Punt e Mes in mind. For a name, I dubbed this one The Man Who Was Marked For Death named after a chapter and character in Ernest Hemingway's A Moveable Feast book. The end result began with a cinnamon, chili, and dark fruit bouquet. Next, a grape-driven sip flowed into vegetal, chili spice, chocolate, and smoke flavors on the swallow.

ninth wonder

3/4 oz Tequila (Arette Blanco)
3/4 oz Ancho Reyes Chile Liqueur
3/4 oz Crème de Cacao (Bols)
3/4 oz Lime Juice

Shake with ice, strain into a coupe, and garnish with a lime wheel.Two Fridays ago, I sought out a recipe to make on the BartendersChoice app and landed on the Ninth Wonder by Erick Castro at Polite Provisions in San Diego circa 2014. The Ancho Reyes-cacao combination here made me think of the first time I tried it in the Battle of Puebla in 2015 and last in the Paseo Bravo. Moreover, the tequila, cacao, and citrus combination and the number name also reminded me of Twentieth Century riffs like the 21st Century. Once prepared, the Ninth Wonder gave forth a lime, dried fruit, and chocolate bouquet. Next, lime and caramelized roast notes on the sip jumped to vegetal, chocolate, and chili spice flavors on the swallow.

coin toss

2 oz Rittenhouse Rye, Laird's Bonded, Santa Teresa 1796 Rum, Hine H Cognac, or Famous Grouse Scotch (Famous Grouse Smoky Black)
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
1/4 oz Yellow Chartreuse
1/4 oz Benedictine
2 dash Peychaud's Bitters

Stir with ice and strain into a coupe.I recently saw a mention of the Coin Toss from Death & Co., and I realized that I had not made one yet. It appears in the Death & Co.: Modern Classic Cocktails book attributed to Phil Ward in 2008. This was the original multiple choice cocktail in a section of the bar's menu that put the Mr. Potato Head method into practice by allowing the guest or bartender to pick the spirit. The Coin Toss was based on the template 2 oz spirit, 3/4 oz vermouth, and 1/2 oz liqueur(s) that Phil frequently used such as the simple Cynartown or the split spirit-split liqueur Airbag. With my choice of Scotch combined with Yellow Chartreuse, Benedictine, and Peychaud's, the recipe reminded me of the Blues from a Gun that I crafted on the fly at Drink with the 1895 combination of Yellow Chartreuse-Benedictine in mind from the Widow's Kiss. In the glass, the Coin Toss began with a grape and herbal bouquet. Next, the vermouth's grape filled the sip which was followed by Scotch, pine, dried fruit, herbal, and anise flavors on the swallow.

confiant

2 oz Pusser's Rum (1 oz Hamilton's Demerara 86° + 1 oz Doorly's 12 Year)
1/2 oz Punt e Mes
1/4 oz Bigallet China-China (Amer Picon)
1/4 oz Benedictine
1 dash Angostura Bitters

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Wednesdays prior, I made the other recipe that I had bookmarked on the KindredCocktails database when I found the Water Line a few nights before called the Confiant. The drink was crafted by New York City bartender Rafa Garcia Febles in 2015 as perhaps a rum Creole Cocktail of sorts. I had done similarly with a rhum agricole and dry vermouth in the Patois, but here Rafa utilized a British Navy-style rum and bitter-sweet Punt e Mes. Once prepared, the Confiant sailed in with a lemon and caramel bouquet. Next, caramel and grape notes mingled on the sip, and the swallow dropped anchor with rum, caramel, herbal, dark orange, woody, and allspice flavors on the swallow.

pin(head)s and needles

1 1/4 oz Ilegal Reposado Mezcal
1/2 oz Blanc Vermouth
1/4 oz Punt e Mes
1/2 oz Zirbenz Liqueur
1/4 oz Amaro Braulio
1/4 oz Cherry Heering

Torch a plank of cedar and overturn a coupe to be smoked. Stir with ice, turn over the coupe, strain into that coupe, and garnish with a cherry.Two Tuesdays ago, I ran an errand in Union Square, Somerville, so I stopped into Backbar for a drink. There, I became enraptured by the Pin(head)s & Needles from their special Halloween cocktail menu. Bartender Liz Pittari was inspired by the 1987 film Hellraiser, and the menu item was subtitled "Pine & smoke, pleasure & pain beyond your imagination." The mezcal, Punt e mes, and Cherry Heering combination reminded me of the Another Sunken Boat but here with bitter pine notes from the Braulio and Zirbenz. Once mixed, the Pin(head)s & Needles stalked the nose with dark cherry, smoke, and vegetal aromas. Next, grape and dark fruit on the sip siezed on to smoky, vegetal, bitter, and pine flavors on the swallow.

monkey business

2 oz Monkey Shoulder Scotch (Famous Grouse Smoky Black)
3/4 oz Amaro Nonino
3/4 oz Vanilla Gomme Syrup (Vanilla Syrup)
1 Whole Egg

Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg.Two Mondays ago, I returned to the Hawthorne bar bible and spotted the Monkey Business which was bar director Jackson Cannon's creation. Unlike the two other Monkey Businesses on the blog, this one was a Flip with vanilla and amaro accents. There are mentions of this drink as early as 2015 on UrbanDaddy, and MarketWatchMag in 2017 quoted Jackson as saying that it is a "more refined eggnog". Once prepared, the Monkey Business provided a delightful woody spice, vanilla, and apricot bouquet to the nose. Next, a creamy caramel and orange sip set up Scotch, vanilla, orange, herbal, and dried fruit flavors on the swallow.

water line

1 1/2 oz Rye Whiskey (Rittenhouse)
1 oz Linie Aquavit
1/2 oz Cynar
1/4 oz Cointreau
(1/8 oz Demerara Syrup as my addition for balance)
2 dash Fee's Orange Bitters (Angostura Orange)
1 dash Fee's Walnut Bitters (2 dash Strongwater Mountain Elixir)

Stir with ice, strain into a cocktail glass (coupe), and garnish with an orange twist.Two Sundays previous, I began searching the KindredCocktails database for drink ideas. There, I landed on the Water Line by Sara Rosales, a Seattle bartender and co-owner of Lady Jaye, circa 2013. The spirits balanced merely by Cynar and an orange liqueur had worked so well in the Devil in a Boot and Hugo Ball, that I was keen on trying this one. Moreover, rye-aquavit combination has been great in cocktails like The Staggerly and in my creations like the Day Old Bread that I was ready to stir this one up. Once done, the Water Line showcased an orange, caramel, rye, and caraway aroma. Next, a caramel orange sip rose to rye, caraway, and herbal orange swallow.

hell haggerty

1 oz Laphroaig 10 Year Scotch
1 oz Laird's Bonded Apple Brandy
3/4 oz Amaro Sfumato
1/4 oz Cinnamon Syrup

Stir with ice, strain into a rocks glass with a large ice cube, and garnish with an orange twist.

Two Saturdays ago, I became inspired by the Armstrong from Idlewild with the Sfumato-cinnamon syrup combination. From there, I swapped the rye-rum base for the duo of Scotch and apple brandy that paired well with Sfumato in the Leaf Fall. Perhaps it was the Montenegro-cinnamon containing Battle Annie that got me on the gang naming convention, for this one I dubbed Hell Haggerty who I learned about in Herbert Asbury's book The Barbary Coast. Haggerty was part of the Sydney Ducks gang of British criminals from Australia who made their way to San Francisco's red light zone during the Gold Rush, and he owned two notorious establishments, the Goat & Compass and the Golden Rule. The Hell Haggerty enticed the senses with orange, peat smoke, roast, and cinnamon aromas. Next, caramel and roast notes on the sip launched into smoky whisky, apple, bitter herbal, and cinnamon flavors on the swallow.

goat rodeo

1 1/2 oz Rittenhouse Rye
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
3/4 oz Amaro Nonino
1 dash Demerara Syrup (1/8 oz)
2 dash Spiced Cherry Bitters (King Floyd's Cherry-Cacao)

Stir with ice, strain into a coupe, and garnish with a cherry.Two Fridays ago, I made a recipe that I had recently spotted on Reddit cocktails forum called the Goat Rodeo. The drink appears on the current menu of the Black Rabbit in Nashville and user SolomonGorillaJr was cited as the source. A goat rodeo is a slang term for when something disasterous and unbelievable is occurring and one holds back and watches the train wreck occur; it is also the name of a bluegrass-classical fusion album featuring Yo-Yo Ma. In the glass, the Goat Rodeo corralled a cherry and grape bouquet for the nose. Next, grape and caramel notes on the sip stampeded towards rye, herbal, orange, and chocolate-cherry flavors on the swallow.

cafe lunaire

2 oz Pierre Ferrand 1840 Cognac (Courvoisier VS)
3/8 oz Galliano Ristretto (Mr. Black)
3/8 oz Cinnamon Syrup
1/4 oz Ancho Reyes Chile Liqueur
2 dash Angostura Bitters
1 dash Fee's Whiskey Barrel Aged Bitters

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.Two Thursdays prior, I returned to the Hawthorne bar bible and decided upon the Cafe Lunaire by Colleen Edwards circa 2018. It was subtitled "the freaks come out at night" which could perhaps be a 1984-era Whodini reference. With coffee, cinnamon, and chili flavors, I was intrigued, but I was surprised that this was not an agave-based drink but a Cognac one. In the glass, the Cafe Lunaire brought a lemon, cinnamon, and coffee bouquet to the nose. Next, a roast-driven sip progressed into Cognac, coffee, chili pepper, and cinnamon flavors on the swallow.

towser the mouser

1 1/2 oz Power's Gold Irish Whiskey (Teeling Small Batch)
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Method Sweet Vermouth (Cocchi)
1/2 oz Balvenie 14 Year Scotch (Glen Grant 16 Year)
1/4 oz Drambuie
1 tsp Nocino (Russo)

Stir with ice, strain into a Nick & Nora (coupe), and garnish with orange oil from a twist (include the peel).Two Wednesdays ago, I looked to my to-make list and decided on the Towser the Mouser by Ally Marone as a Bobby Burns riff at Grand Army Bar in Brooklyn circa 2021. I sourced the recipe from Robert Simonson's Substack, and the bar's Facebook mentioned that it was named after the long-lived tortoise shell cat at the Glenturret Distillery that is believed to have killed close to 29,000 mice in her 24 year lifespan or approximately 3 per day. Once stirred and strained, the drink gave forth an orange, whiskey, and nutty aroma. Next, honey and grape on the sip led to whiskey, chocolate, walnut, and dried fruit flavors on the swallow.

gravesend

1 3/4 oz Whistlepig 10 Year Rye (Templeton)
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Amaro Ciociaro
1/4 oz Amaro Lucano
1 dash Angostura Bitters
1 dash Chocolate Bitters (Bittermens)

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Tuesdays ago, I uncovered an online recipe flashcard set for the Dutch Kills' Fall 2024 menu, and I had to make the Gravesend that was attributed to Boston expat Jason Kilgore and owner Richard Boccato. Overall, it reminded me of a Liberal with Lucano and Ciociaro filling in for the Amer Picon and Angostura and chocolate for the orange bitters. With three Italian ingredients, perhaps the drink was named after the 2020 television series about Italian-American crime families. In the glass, the Gravesend proffered up cherry, rye, caramel, and orange aromas to the nose. Next, caramel and grape notes on the sip expanded into rye, caramel orange, and bitter herbal flavors on the swallow.

autumn old fashioned

1/2 oz George Dickel Rye (Rittenhouse)
1/2 oz Laird's Bonded Apple Brandy
1/2 oz Tariquet VSOP Armagnac (Marie Duffau Napoleon)
1/2 oz Bank Note Scotch (Famous Grouse Smoky Black)
1 tsp Maple Syrup
2 dash Bittermens Mole Bitters
1 dash Angostura Bitters
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with lemon and orange twists.Two Mondays prior, I reached for Death & Co.'s Cocktail Codex book and landed on the Autumn Old Fashioned that Devon Tarby created in 2013 as a take on Brian Miller's 2007 four spirit Old Fashioned, the Conference. Once assembled, the Autumn Old Fashioned offered up lemon, orange, and maple aromas. Next, caramel and maple on the sip traipsed into brandy, Scotch, and caramel flavors on the swallow with a chocolate and allspice finish.