freydis

3/4 oz El Dorado 3 Year White Rum (Hamilton White Stache)
3/4 oz Krogstad Aquavit
3/4 oz Lime Juice
1/2 oz L'Orgeat Almond Liqueur or Orgeat (Orgeat)
1/4 oz Orchard Peach Liqueur (Mathilde)

Whip shake, pour into a Hurricane or Pearl Diver glass (Collins), fill with crushed ice, and garnish with a mint sprig and orchid (ornamental pea blossom).As I was making my way through Amanda Schuster's Signature Cocktails book, one of the first drinks that seemed intriguing that I had not tried before and was also easy to make without crafting ingredients or utilizing time- and labor-intensive processes was the Freydis. The recipe was created by Selma Slabiak at Mother of Pearl in Manhattan circa 2018, and it was also meaningful to me for I got to meet Selma when we both attended the same session of Gaz Regan's Cocktails in the Country in 2015. Selma named her Nordic take on the Mai Tai after the sister of Leif Erikson and the first Scandanavian woman to make it to America. The combination reminded me a little of Death & Co.'s Mr. Wednesday but here in a peach instead of banana way. Once prepared, the Freydis landed with a mint and nutty bouquet. Next, a creamy lime sip sailed into rum, caraway, star anise, and nutty peach flavors on the swallow.

famous on paper

1 oz Mezcal (Peloton de la Muerte)
3/4 oz Yellow Chartreuse
1/2 oz Amaro Nonino
3/4 oz Lemon Juice

Shake with ice, strain into a coupe, and garnish with an orange flag (orange twist).Two Thursdays ago, I finally got around to replacing my empty bottle of Amaro Nonino, and I decided to make a recipe that I had collected to encourage me to eventually go shopping. That drink was the Famous on Paper by Lisa Lauck from Chicago's The Violet Hour's Fall 2022 menu via online recipe flashcards that was also described in TastingTable in December 2022. Given the name and the ingredients, I figured that a mashup of a Naked and Famous with a Paper Plane would be a treat. Moreover, Yellow Chartreuse and Amaro Nonino worked rather well together in Backbar's Peat's Kiss. In the glass, the Famous on Paper took off with an orange, smoke, and vegetal aroma. Next, lemon, caramel, and honey on the sip cruised into smoky, vegetal, and herbal flavors on the swallow with a lemon finish.

under the veil

2 oz Cognac (Monnet VSOP)
1/2 oz Amaro Sfumato
1/2 oz Crème de Cassis (Massenez)
1 dash Angostura Bitters
1 dash Cardamom Bitters (The Bitter House Wife)

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Wednesdays ago, I opened up my new purchase of A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood by Lynnette Marrero and Ivy Mix for the evening's libation. While flipping through the pages, I stopped once I read the ingredients for the Under the Veil by Brooklyn bartender Alisha Neverson as her take on a Black Manhattan, for the combination of Sfumato and cassis worked rather well together in the Emotional Tailspin. Therefore, I decided to make the Under the Veil and reach for the bottle of cassis that I had not touched in a year since I made that other recipe. Once prepared, the Under the Veil showcased a char, roast, and cherry bouquet to the nose. Next, a dark fruit, roast, and caramel sip progressed into Cognac and bitter dark berry flavors on the swallow with a smoke and char finish.

seafarer's delight

6 cL Aged Rum (2 oz R.L. Seale 10 Year)
1.5 cL Falernum (1/2 oz Velvet)
0.5 cL Allspice Dram (1 tsp Hamilton's)
3 cL Lemon Juice (1 oz)
2 cL Orgeat (2/3 oz or 1/2 oz + 1 tsp)
2 dash Aromatic Bitters (Angostura)

Shake with ice, strain into a coupe glass (rocks glass with ice), and garnish with a lemon twist and mint sprig.Two Tuesdays ago I spotted the Seafarer's Delight by German tropical drinks aficionado Kevin Heinze on Facebook's Tiki Recipes group. The combination reminded me a little of the spiced-Mai Tai riff, the Cuban Anole, but with falernum, allspice, and bitters instead of cinnamon syrup as well as a major change of citrus with lemon instead of lime. I opted for a single old fashioned glass with ice, for the larger build size here and the garnish I crafted would have problems working in most of my coupes. Kevin explained his glassware choice on my Instagram, "I have choosen the coupe, because I wanted to mix a rum-based Manhattan at first, which is why I had pre-chilled this glass type instead a rocks glass. But considering... the warm weather, it ended up as a Sour." Once prepared, the Seafarer's Delight pleased the senses with lemon, minty, and nutty aromas. Next, a creamy lemon sip sailed into aged rum, almond, allspice, and clove flavors on the swallow.

sandstorm

1 1/2 oz Gin (Beefeater)
3/4 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 oz Maraschino (Luxardo)
1/4 oz Crème de Violette (Rothman & Winter)

Shake with ice, strain into a coupe glass, and garnish with a cherry. While writing up Matty Gees' Sands from Milk & Honey on the blog which was a Casino Cocktail with the addition of grapefruit and no orange bitters or perhaps the Savoy Cocktail Book simplified Aviation with grapefruit, I became inspired. What if I took the Sands and crossed it with the classic 1916 Aviation? Sand in the air made me think of a sandstorm which in turn made me think of Darudes's 2000 hit song as the name. This gin Hemingway Daiquiri-Aviation mashup of sorts proffered a nutty cherry, grapefruit, and floral aroma. Next, grapefruit, lemon, and cherry notes on the sip landed on gin and nutty cherry flavors on the swallow with a grapefruit peel and violet floral finish. Overall, the grapefruit juice worked with the Maraschino to push the combination a half or even a full step away from the Aviation.

jimmy hoffa

1 1/2 oz Rittenhouse Rye Whiskey
3/4 oz Punt e Mes
3/4 oz Amaro Lucano
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed).Two Sundays ago, I decided to open up my new purchase of J.E. Clapham's recently published That's Amaro: An Amaro Cocktail Book. There, I landed on the Jimmy Hoffa by Andy Aitken of the Dutch site Proof Cocktails in 2017 as an American whiskey riff on his Scotch-based Lord Lucan named after Britain's Jimmy Hoffa equivalent. Once prepared, the Jimmy Hoffa orchestrated an orange and caramel bouquet. Next, caramel and grape on the sip drove into rye flavors, dark orange peel notes, and a rounded herbal bitterness on the swallow.

corpse reviver #4

1 oz Rittenhouse Rye Whiskey
1 oz Fernet Branca
1 oz Yellow Chartreuse
1 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glass, and garnish with lemon oil from a twist.Two Saturdays ago, I returned to the bartender recipe collection from Eastern Standard and landed on the Corpse Reviver #4. Thrillist in May 2010 attributed it to Jackson Cannon in a list of Boston off-menu items as his addition to the Corpse Reviver canon. While Corpse Revivers #1 and #2 were codified in the 1930 Savoy Cocktail Book, the third in the series was created either in the late 1940s or mid 1950s (depending on the competing claims) as Cognac, crème de menthe, and Fernet. Here, Jackson swapped the Cognac for rye and the menthe for Yellow Chartreuse in the #3 and added in a dash of mole bitters. In the glass, the Corpse Reviver #4 proffered a lemon, herbal, and minty bouquet to the nose. Next, caramel and honey on the sip gave way to rye, pine, minty, and bitter herbal flavors on the swallow with a menthol and chocolate finish. Overall, the combination was rather elegant for a Fernet drink!

redhead

2/3 oz Rye Whiskey (Rittenhouse)
2/3 oz Cognac (Monnet VSOP)
1/2 oz Sweet Vermouth (Cocchi)
1/3 oz Campari
1/3 oz Maraschino (Luxardo)
1/3 oz Averna
1 tsp Green Chartreuse

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.Two Fridays previous, I was perusing the KindredCocktails database when I came across the Redhead. The drink was crafted by Mathias Alsen at Brooms & Hatchets in Oslo, Norway, circa 2014 that started with the Red Hook as inspiration, and it was published in Gaz Regan's 101 Best New Cocktails 2015. The equal parts Campari, Maraschino, and Averna combination was one that prospered in the Free Fallin', so I was game to see it here with Cognac, vermouth, and Chartreuse added in. After using my teaspoon a bit to make this metric system-derived recipe (1/3 oz is 2 tsp and 2/3 oz is 1/2 oz + 1 tsp), I enjoyed the lemon, nutty cherry, and herbaceous bouquet. Next, a grape, caramel, and hint of cherry on the sip ended up in rye, Cognac, bitter cherry, herbaceous, and nutty flavors on the swallow.

jaguar nap

2 oz Mezcal (Peloton de la Muerte)
1 oz Lime Juice (3/4 oz)
3/4 oz Simple Syrup
3 slice Cucumber
2 dash Angostura Bitters

Shake with ice, strain into a coupe glass, and garnish with a cucumber slice and cayenne pepper.Two Thursdays ago, I fired up the Bartender's Choice app and came across the Jaguar Nap by Matty Clark at Dutch Kills in 2017. Overall, it was just like Attaboy's Mexican Razor Blade but with bitters (although we made the Mexican Razor Blade a lot for guests at Drink with the suggested inclusion of jalapeño slices in with the cucumber for muddling since folks often asked for spicy tequila and mezcal drinks). The Jaguar Nap awoke with cucumber and chili pepper aromas. Next, a lime and vegetal sip pounced on smoky agave and cucumber flavors on the swallow with a dry baking spice finish that gained pepper spice over time.

the campground

1 1/2 oz Old Forester 86° Bourbon (Maker's Mark)
3/4 oz Averna
1/4 oz Laphroaig 10 Year Scotch
1/4 oz Amaro Sfumato
1/4 oz Simple Syrup

Stir with ice and strain into a rocks glass with a big cube.Two Wednesdays ago, I uncovered a collection of online recipe flashcards for Drastic Measures in Shawnee, Kansas, and I was lured in by the Campground. The menu described the drink as "A smoky Black Manhattan riff for the thoughtful drinker", and the feel reminded me of Sother Teague's Char #8 which I made quite a bit while bartending at Drink. I was able to narrow down its genesis to sometime between the bar opening in June 2020 and a Yelp menu photo in February 2021. Once prepared, the Campground began with a peat smoke and char aroma. Next, a caramel-driven sip slid into Bourbon, smoky Scotch, bitter herbal, and roast flavors on the swallow.

tarantula

1 oz Mezcal (Peloton de la Muerte)
1 oz Zucca (Sfumato)
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Dry Vermouth (Noilly Prat)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon (orange) twist.Two Tuesdays, I returned to the online recipe collection from Idlewild, a speakeasy-style menuless bar in Charlotte, North Carolina, and became intrigued by the Tarantula. The only other time that I have seen banana liqueur paired with a rabarbaro like Zucca or Sfumato was in the Sfumato Swizzle, so I was curious to try it in a less tropical styling. In the glass, the Tarantula crept to the nose with an orange, roast, herbal, and fruity aroma. Next, a caramel-driven sip jumped onto a smoky agave, roast, and bitter banana swallow.

baby turtle

2 oz Reposado Tequila (Espolon)
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup 2:1 (1/2 oz Cinnamon Syrup 1:1 + 1/4 oz Simple Syrup)
1/4 oz Campari
2 dash 20% Saline (5 drop)
1 Egg White

Shake one round without ice and one round with ice and strain into a double old fashioned glass with ice.Two Mondays ago, I found the browser tab with a drink from Punch that I saved when I did not have a grapefruit in the house. That recipe was the Baby Turtle at Trick Dog in San Francisco. A 2013 Eater San Francisco article about the bar finally opening mentioned that the Baby Turtle was included as part the first menu with a Pantone color theme; moreover, the Punch article described how guests still order it at the bar (despite not being on any recent menu). The combination reminded me of the mezcal-based Quetzal that I created at La Brasa when tasked with a Paloma-inspired drink, except the Baby Turtle has aged tequila and egg white. In the glass, the Baby Turtle welcomed the senses with a cinnamon and grapefruit bouquet. Next, a creamy lime and grapefruit sip crawled towards tequila, bitter orange-grapefruit, and cinnamon flavors on the swallow. Overall, the drink was a bit more red than the tannish Pantone hue of that name.

marilyn ricketts

1 1/2 oz Privateer Silver Rum (Hamilton's White Stache)
3/4 oz Lime Juice
1/2 oz Crème de Cacao (Bols)
1/2 oz Simple Syrup
4-5 leaf Mint
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with freshly grated cocoa nib (baker's chocolate).Two Sundays ago, I returned back to the bartender's recipe list from Eastern Standard that I received a few months ago and spotted the Marilyn Ricketts that reminded me of an egg white version of the Scorpion Kick. The drink was named after the culinary student who popularized mint chocolate chip ice cream in a contest for the ice cream dessert for the 1973 wedding of Princess Anne to Captain Mark Philips. While the flavor lives on, the name of Mint Royale has mostly faded away. As one would hope from the theme, this egg white Sour of sorts began with a mint and chocolate aroma. Next, a creamy lime sip melted into rum, mint, and chocolate flavors on the swallow.

panorama

1 1/2 oz Jamaican Rum (3/4 oz Coruba + 3/4 oz Smith & Cross)
3/4 oz Mezcal (Peloton de la Muerte)
1/2 oz Averna
1/4 oz Maple Syrup
2 dash Chocolate Bitters (Bittermens)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.Two Saturdays ago, I returned to the online recipe collection from Idlewild, a menu-less cocktail bar in Charlotte, North Carolina, and honed in on the Panorama. While the name reminded me of Trader Vic's Panorama Punch, it was the Averna-maple duo that made me recall the magic of Dutch Kills' Debbie, Don't. In the glass, the Panorama opened up with an orange, caramel, rum funk, and smoke nose. Next, caramel and maple swirled on the sip, and the swallow rounded things off with funky rum, maple, caramel, and vegetal flavors on the swallow with smoke and chocolate notes on the finish.

chin up

2 oz Gin (Ford's)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Cynar
3 slice Cucumber

Stir with ice, strain into a coupe, and garnish with a lemon twist.Two Fridays ago, I opened up the Bartender's Choice app and spied Sam Ross' Chin Up. His 2005 creation at Milk & Honey in Manhattan featured the Cynar-cucumber combination that worked so well in Will Thompson's Cucumber Fizz at Drink. Once prepared, the Chin Up raised to the nose with a lemon, melon, minty, and cucumber bouquet. Next, a hint of caramel on the sip lowered into gin, minty, and herbal flavors on the swallow with a cucumber finish. The melon on the nose made me think of of Zach Luther's Not a Melon that he did for a guest shift at Backbar that featured cucumber and Cynar as well.

dead in the water

1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Fernet Branca

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.Two Thursdays ago, I uncovered a set of online recipe flashcards for Idlewild in Charlotte, North Carolina. This speakeasy-style bar runs without a menu akin to how Milk & Honey, Attaboy, and Drink do or did, so the set had a mix of their own creations and borrowed favorites. The one that I began with was the Dead in the Water that another site attributed to Idlewild bartender Vince Chirico; moreover, it featured the Fernet-banana combination that I have enjoyed before in recipes like the Banana Toronto but never with a mezcal base. Once prepared, the Dead in the Water proffered an orange, caramel, smoke, and menthol bouquet to the nose. Next, grape and caramel notes on the sip gave way to smoky vegetal, banana, and bitter minty-menthol flavors on the swallow.

sands

1 1/2 oz Gin (Beefeater)
1 oz Grapefruit Juice
1/2 oz Lemon Juice
3/4 oz Maraschino (Luxardo)

Shake with ice, strain into a coupe glass, and garnish with a cherry.Two Wednesdays prior, I opened up the BartendersChoice app and selected the Sands by Matty Gee at Manhattan's Milk & Honey in 2006 which was described as "somewhere between a Casino Cocktail and a Hemingway Daiquiri". The name and combination reminded me of the Shifting Sands that Sasha Petraske later created in 2009 with Beefeater 24 as a Collins of sorts and was served at the Beefeater 24 launch party at Drink in Boston. Here, the Sands kicked up a grapefruit, cherry, and juniper bouquet. Next, lemon, grapefruit, and a hint of cherry on the sip flowed into gin, grapefruit, and nutty cherry flavors on the swallow.

poolside conversations

1 1/2 oz Banhez Mezcal (Peloton de la Muerte)
3/4 oz Dolin Blanc Vermouth
1/2 oz Benedictine
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a rocks glass, and garnish with lemon oil from a twist.Two Tuesdays, I returned to the online recipe flashcard sets from The Violet Hour in Chicago, and I was lured in by the Poolside Conversations on their current Spring/Summer 2024 menu. I was intrigued for it fell somewhere between the Oaxacan Dream and the Kerouac. The bar's Instagram attributed it to bartender Ed Kosek with the description of, "Inspired by the tranquility of late-night swims, it captures the relaxed vibe of hanging out with friends and family by the pool, while enjoying the earth's nighttime fragrance." In the glass, the Poolside Conversations began with a lemon, herbal, vegetal, and smoke aroma. Next, a white wine and caramel sip splashed into smoky mezcal, floral, and herbal flavors on the swallow.

averna cocktail

2 oz Michter's Rye
1/2 oz Averna
1/2 oz Amer Picon
1 dash Regan's Orange Bitters

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.Two Mondays ago, I returned to a bartender recipe collection from Eastern Standard in Boston, and I landed on the Averna Cocktail that reminded me in structure and naming convention of their Fernet Cocktail. I estimate this to have been created around 2007-08 before they ran through their Amer Picon stash and had to switch over to the house "Bitter Brew" mix in 2009. In a cocktail glass that was very similar to the ones that Eastern Standard used to use back in the day, the Averna Cocktail led off with a lemon, caramel, orange, and rye spice bouquet. Next, a caramel-orange sip opened up into rye, bitter-herbal, dark orange, and quinine flavors on the swallow.

ducati

1 oz Aged Rum (Rhum Barbancourt 8 Year)
1/2 oz Amaro Braulio
1/2 oz Lemon Juice
1/2 oz Simple Syrup
2 dash Orange Bitters (Angostura Orange)
14-16 leaf Mint

Bruise mint leaves in a Julep cup, add rest of ingredients, top with crushed ice, and garnish with mint sprigs and a drizzle of Jamaican rum (1/8 oz Wray & Nephew).Two Sundays ago, I opened up the Bartender'sChoice app and came upon the Ducati by Cameron Parish at The Everleigh in Melbourne. The concept of a Julep with Amaro Braulio reminded me of the Thieves in the Night that I had enjoyed a week and a half prior, so I was curious to see how this citrus-driven rum number would work. Once assembled, the Ducati raced to the nose with mint and rum funk aromas. Next, lemon and caramel notes on the sip turned towards rum, pine, bitter-herbal, and mint flavors on the swallow.

last train to oaxaca

1 1/2 oz Pueblo Viejo Añejo Tequila (Cimarron Reposado)
1/2 oz Los Amantes Mezcal (Peloton de la Muerte)
3/4 oz Lillet Blanc (Cocchi Americano)
1 tsp Donn's Spices #2 (1/2 tsp Hamilton's Allspice Dram + 1/2 tsp Vanilla Syrup)

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Saturdays ago, I found a reference to Death & Co.'s Last Train to Oaxaca, so I found it in the bar's first cocktail book. The drink attributed to Brian Miller in 2009 made me think of the Monkee's 1966 hit song "Last Train to Clarksville", and I was curious to see if allspice and vanilla work as well with mezcal and tequila as allspice and chocolate did in the Copper Canyon. In the glass, the Last Train to Oaxaca showcased an orange, vegetal, smoke, and allspice aroma. Next, orchard fruit notes on the sip cruised into smoke, vegetal, vanilla, allspice, and grapefruit flavors on the swallow.

queen bee

2 oz Applejack (Morin Calvados Selection)
3/4 oz Lemon Juice
3/8 oz Honey Syrup (1:1)
3/8 oz Curaçao (Pierre Ferrand)

Shake with ice and strain into a coupe.Two Fridays ago, I was scanning a set of Sasha Petraske-related recipe flashcards when I found the Queen Bee. I later confirmed the recipe on the Madrusan Cocktail Branches, and the combination reminded me of the Honeymoon with honey instead of Benedictine. In the glass, the Queen Bee buzzed to the nose with apple and fresh orange peel aromas. Next, lemon, honey, and orange notes on the sip landed on apple and orange peel flavors on the swallow with an orange blossom finish.

vanity project

1 1/2 oz Irish Whiskey (Teeling Small Batch)
3/4 oz Cocchi Americano
3/4 oz St. Germain (St. Elder)
2 dash Bittermens Hopped Grapefruit Bitters

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.Two Thursdays ago, I returned to the collection of recipes for Polite Provisions in San Diego and paused on the Vanity Project as an interesting summery Irish whiskey drink. It was listed on their 2023 menu under "favorites", and I was able to track it back to at least 2015 via a Yelp menu photo. Once assembled, the Vanity Project launced out with a lemon and orchard fruit bouquet. Next, pear and grapefruit notes on the sip progressed into whiskey, grapefruit, and herbal flavors on the swallow.

oaxacan lady

3/4 oz Mezcal (Peloton de la Muerte)
3/4 oz Benedictine
3/4 oz Amaro Montenegro
3/4 oz Lime Juice
2 dash Mole Bitters (Bittermens)

Shake with ice and strain into a coupe glass.Two Tuesdays ago, I was inspired to riff on Eastern Standard's Spanish Lady that I tried almost a week earlier. I felt that the Montenegro aspect was too bright and that perhaps switching from a light bodied rum to smoky mezcal could help balance that. Part of my thinking was that mezcal and Montenegro go amazingly well together in the 50:50 shooter, the M&M. I also swapped the original's lemon juice and Angostura Bitters to lime juice and molé bitters. What I dubbed the Oaxacan Lady began with vegetal, smoke, and caramel aromas. Next, lime, citrus, and caramel notes on the sip danced into smoky agave, clementine, herbal, and chocolate flavors on the swallow.

palomar's sour (spring 2023)

1 3/4 oz Bourbon (Evan Williams Bonded)
1/2 oz Passion Fruit Syrup
1/2 oz Honey Syrup
1/2 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 tsp Allspice Dram (Hamilton's)
1 Egg White

Shake one round without ice and one round with ice, strain into a footed rocks glass (old fashioned glass), and garnish with Angostura Bitters art.Two Mondays ago, I was rooting through a collection of online recipe flashcards for Palomar in Portland, Oregon, when I spotted the Sour on the Spring 2023 menu set. I soon found the drink on a GoogleMaps menu photo titled just as "Sour", and the selection appeared to be a rotating menu item for other seasons had different drinks under that name. Overall, the combination appeared like a grapefruit-allspice riff on Smuggler Cove's version of the Port Light (the original one has grenadine instead of honey) that is akin to the classic Scotch Starboard Light. Once prepared, the Sour welcomed the senses with allspice and fruity aromas from the citrus and passion fruit elements. Next, a creamy lemon, grapefruit, and honey sip revealed Bourbon, honey, and passion fruit flavors on the swallow.

the smoke also rises

2 oz White Rum (Hamilton's White Stache)
1/2 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Amaro Sfumato
1/4 oz Maraschino Liqueur (Luxardo)
1/4 oz Simple Syrup

Shake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).Two Sundays, I decided to make an intriguing Hemingway Daiquiri riff called The Smoke Also Rises from Punch. The recipe was crafted by Orestes Cruz at Atlanta's Empire State South, and I was intrigued for I have enjoyed Daiquiris with Amaro Sfumato in the Island Time and the Lush Interlude. In the glass, the drink proffered herbal, smoky, and nutty cherry aromas. Next, a lime, grapefruit, and roast-noted sip flowed into rum, smoky, and bitter-herbal flavors on the swallow with a nutty cherry and char finish.

midnight at the menagerie

1 1/2 oz Rittenhouse Rye Whiskey
1 1/2 oz Pasubio Vino Amaro
1/4 oz Lazzaroni Amaretto (Luxardo)
1/4 oz Saigon Cinnamon Syrup (Cassia Cinnamon Syrup)
1/8 oz Demerara Syrup
5 drop Bitter Truth Chocolate 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 returned to the online recipe flashcards for the Patterson House in Nashville, when I came upon the Midnight at the Managerie that seemed like an interesting Black Manhattan of sorts using the wine-based blueberry amaro Pasubio and accents of amaretto, cinnamon, and chocolate. As for a time frame, I was able to spot the drink on Yelp menu photos from September and October 2020. In the glass, the Midnight at the Managerie started with an orange, almond, and blueberry bouquet. Next, the blueberry continued on into the sip that was followed up with rye, nutty, additional blueberry, cinnamon, and chocolate flavors on the swallow.

migration

3/4 oz Goslings Rum
3/4 oz Cruzan Black Strap Rum
3/4 oz Sweet Vermouth (Cocchi)
3/4 oz Cynar

Stir with ice, strain into a double old fashioned glass with ice, and garnish with an orange twist.Two Fridays ago, I was scanning through a collection of Sasha Petraske-related online recipe flashcards when I came across the Migration that reminded me of Blossom Bar's Palm Viper given the two rum, vermouth, and Cynar structure. I was later able to find a post on Reddit that narrowed the source down to Milk & Honey. In the glass, the Migration traveled to the nose with orange and molasses aromas. Next, grape and caramel notes on the sip flowed into dark rums, caramel, and funky vegetal flavors on the swallow.

thieves in the night

1 oz Sombra Mezcal (Peloton de la Muerte)
1 oz St. George Terroir Gin
1/4 oz Amaro Braulio
1/4 oz Maple Syrup

Build in a Julep tin, add crushed ice, stir, and top with more crushed ice. Garnish with a mint bouquet and dark chocolate (grated).Two Thursdays ago, I opened up the Death & Co. Welcome Home book and honed in on the Thieves in the Night by Jarred Weigand in 2018. This split based gin-mezcal Julep was accented by Amaro Braulio and maple with mint solely acting as the garnish. Since Braulio has worked well with both mezcal and gin in drinks like the Montañista and Ibsen's Door, respectively, I was curious to try out this combination. Once assembled, the Thieves in the Night amassed a mint and dark chocolate bouquet. Next, caramel and maple notes on the sip smuggled in smoky, vegetal, pine, and menthol flavors on the swallow.

spanish lady

3/4 oz Angostura 7 Year Rum (Havana Club 7 Year)
3/4 oz Benedictine
3/4 oz Amaro Montenegro
3/4 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.Two Wednesdays ago, I was perusing an old bartender's collection of recipes from Eastern Standard here in Boston when I spied the Spanish Lady. The combination reminded me of Damon Dyer's Monte Cassino but with aged rum, Montenegro, and a dash of bitters in place of rye and Yellow Chartreuse. Once prepared, the Spanish Lady ventured forth with a caramel, floral, and herbal aroma. Next, lemon and caramel on the sip twirled into rum, bright clementine, and herbal flavors on the swallow.

man in the yellow hat

1 1/2 oz Rye Whiskey (Rittenhouse)
1/4 oz Banana Liqueur (Tempus Fugit)
1/4 oz Walnut Liqueur (Russo Nocino)
1/4 oz Cinnamon Syrup
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Tuesdays ago, I recalled having seen a reference to the Man in the Yellow Hat on my Instagram and was intrigued in trying it out. I was able to hunt out this Curious George tribute recipe to the January 2020 issue of Imbibe Magazine which pinpointed it to bartender Sean Saunders at the now closed Devon in Manhattan. The recipe reminded me of the Bourbon for rye and no cinnamon syrup drink, the Social Animal, from around the same time frame and the opposite coast, so I gave this a go. The Man in the Yellow Hat led off with an orange, cinnamon, and walnut bouquet. Next, caramel on the sip gave way to rye, banana, cinnamon, and walnut flavors on the swallow.

omertà cocktail

1 1/2 oz Frapin Cognac (Monnet VSOP)
1/4 oz Tempus Fugit Crème de Banane
1/4 oz Cocchi Extra Dry Vermouth (Noilly Prat)
1/8 oz Drambuie
8 drop Bittermens Mole Bitters
8 drop Regan's Orange Bitters
1 drop Saline Solution

Stir with ice, strain into a double fashioned glass with a large ice cube, and garnish with lemon oil from a twist.Two Mondays ago, I returned to the set of online recipe flashcards for Cure in New Orleans and spotted the Omertà Cocktail. This recipe from their Spring 2023 menu was attributed on their Instagram post from a year ago to bartender Scott Hicks with the description of "This spirited take on the Louisiane marries Cognac with banana and dry cacao." Omertà is a code of silence originating in Southern Italian organized crime families such that members are forbidden to reveal details of any activity to authorities even if it means going to prison or worse; I have no clue why that name pertains here, but the combination seemed curiously tempting. In the glass, the Omertà began with lemon, Cognac, and banana aromas. Next, caramel and honey notes on the sip fled into Cognac, chocolate, and banana flavors on the swallow.

tropical lion's tail

3/4 oz Bourbon (Evan Williams Bonded)
3/4 oz Lime Juice
1/2 oz Appletone Reserve Rum (Appleton Signature)
1/2 oz Pineapple Syrup
1/4 oz Smith & Cross Rum
1/4 oz Allspice Dram (Hamilton's)
1 dash Angostura Bitters

Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime wheel.Two Sundays ago, I found a note on my phone to make the Tropical Lion's Tail from an October 2023 article in Imbibe Magazine. This riff of the 1937 classic Lion's Tail was crafted by Brandon Ristaino at Test Pilot in Santa Barbara. Along with the Junior, the Lion's Tail is one of the few classic American whiskey drinks paired with lime instead of lemon for it can often create a flavor clash as described by Donny Clutterbuck in his talk Life Gives You Limes. In those drinks, the Benedictine and rum-based allspice dram perhaps act like bridges between the new charred barrel flavors of Bourbon and rye, and I tried to soften things in this classic with a lemon-driven riff called the Lion's Share. Here, the Bourbon was split with rums which is a technique I previous experienced in the Lion's Fang which also took things in a Tiki direction with additional sweeteners like pineapple syrup here and falernum there. Once prepared, the Tropical Lion's Tail began with a lime, caramel, and allspice bouquet. Next, lime, pineapple, and caramel on the sip wagged its way into Bourbon, funky rums, pineapple, and allspice flavors on the swallow.

regent's punch

2 oz Bourbon (Evan Williams Bonded)
2 oz Brewed Green Tea, Cooled (Choice Organics Japanese Green)
1/2 oz Lemon Cordial (*)

Build in an old fashioned glass, add a large ice cube, and garnish with a lemon slice (omit garnish).
(*) Lemon cordial is a scaling of the following: the peel of 1 lemon in 1 oz sugar for 30+ minutes. Dissolve sugar in 1 oz lemon juice and strain.

One of the recipes that I had flagged in Nicola Nice's The Cocktail Parlor: How Women Brought the Cocktail Home was the Regent's Punch as adapted from Eliza Leslie's 1837 Domestic Cookery in Its Various Branches. That source recipe called for "any liquor suitable for punch" and Nicola opted for Bourbon. This recipe was a much more stripped down version of perhaps more authentic versions. David Wondrich in Punch provided a history tracing the original elaborate recipe back to perhaps a Prince of Wales, namely George Augustus Frederick. Getting at an bona fide recipe is challenging for many were recorded over the 19th century. William Terrington in the 1869 Cooling Cups and Dainty Drinks listed arrack, brandy, Champagne, Maraschino, pineapple syrup, lemon and orange peels, sugar, and green tea, while Eliza Acton in the 1845 Modern Cookery for Private Families dropped the Maraschino and included Jamaican rum. Regardless, this simple version felt akin to the Zombie Essence that reduced the ten part drink from 1934 to five all while keeping the feel alive (or at least undead).Regardless, I am a sucker for green tea-containing punches such as Cold Ruby and G.M. Gurton's Punches, so I was game to give this one a go. In this cup, this punch proffered Bourbon and lemon oil aromas. Next, a lemony sip succeeded into Bourbon, tea, and lemon flavors on the swallow. Overall, rather pleasant, but I can see how gussying it up with additional flavors from the more extravagant recipes would prosper.

verrazano

2 oz Rye Whiskey (Old Overholt 86°)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Apricot Liqueur (Rothman & Winter)

Stir with ice, strain into a coupe pre-rinsed with Campari (~1/10 oz), and garnish with a lemon twist.Two Fridays ago, I was perusing a set of Milk & Honey-related online recipe flashcards and found the Verrazano as a curious Manhattan riff. I was able to confirm the recipe in the Madrusian family tree and in the 2012 but not 1994 edition of Mr. Boston Official Cocktail Book. Overall, the combination came across like the Slope with the rinse of Campari reminding me of the Bijou-like Tailspin. KindredCocktails in 2013 attributed this recipe to Allison Hamlin at the Astor Center in Manhattan as perhaps a tribute to the bridge connecting Staten Island to Brooklyn. Once prepared, the Verrazano spanned to the senses with a lemon, rye, and fruity aroma. Next, grape with a hint of orchard fruit on the sip flowed into rye, herbal, and bitter apricot flavors on the swallow.

coley cobbler

2 1/4 oz Sweet Vermouth (Cocchi)
1/2 oz Fernet Branca
1/4 oz Demerara Syrup
2 Orange Wheels

Muddle the orange wheels, add the rest of the ingredients, shake with ice, and strain into a Collins glass. Fill with crushed ice, add a straw, and garnish with 2 orange half moons and around 1/8 oz juniper-forward gin (Beefeater) dripped over the top.While in Denver reading Nicola Nice's The Cocktail Parlor: How Women Brought the Cocktail Home book in the section mentioning the Sherry Cobbler, I was inspired to riff on Ada Coleman's Hanky Panky and transform it into a Vermouth Cobbler. Sweet vermouth and Fernet were a duo that worked in my Diddlin' Dora back at the Blue Room in 2013, and I decided to make this riff an inverse Hanky Panky of sorts and include classic muddled orange wheels in the mix to smooth out the balance. Once I got home from the trip and made the recipe that I had put into my notes, I dubbed the result the Coley Cobbler after Ada's nickname at the Savoy bar, and it began with an orange and juniper bouquet. Next, grape, orange, and a hint of caramel on the sip opened up into vermouth melding into herbal-menthol flavors on the swallow.

ghosts of graceland

1 1/2 oz Cognac (Monnet VSOP)
1/2 oz Planteray Stiggins' Fancy Pineapple Rum
1/2 oz Giffard Peach Liqueur (Mathilde)
1/2 oz Punt e Mes
2 dash Mephis BBQ Bitters (Bittercube Corazon)
1 pinch Sea Salt (3 drop 20% Saline)

Stir with ice, strain into a coupe, and garnish with a lemon twist (orange twist).After a delayed flight returning from the USBG national meeting in Denver, I was in need of a drink. Therefore, I found the Ghosts of Graceland in online recipe flashcards for Polite Provisions in San Diego. The cocktail was mentioned in a Fall 2023 article on Halloween-appropriate cocktails around San Diego, and the combination of Punt e Mes and crème de peche were ones that worked well in Tony Iamunno's Movin' to the Country and my Barry's Corner. In the glass, the Ghosts of Graceland proffered orange, peach, and Cognac aromas. Next, grape and fruity notes on the sip were haunted by Cognac and bitter peach and pineapple flavors on the swallow.

blackberry old fashioned

2 oz Wild Turkey 101° Bourbon
3/4 oz Blackberry Honey Sage Syrup
2 dash Angostura Bitters

Stir with ice, strain into a double old fashioned glass with a large cube, and garnish with a sage leaf and blackberry on a pick.At Josephine, the management wanted to take the Fall-Winter appropriate Maple-Chestnut Old Fashioned off the menu and tasked me with coming up with something more Spring-Summer worthy. When I got the suggestion of blackberry, a flavor pairing matrix suggested sage. For a sweetener, honey has been underutilized at the bar, so I opted with that to give this complex syrup a third flavor component. No major tricks here in the concept or build, but the end result was a winner that guests ordered again and again in the same seating.

Blackberry Honey Sage Syrup
• 16 oz Honey (by weight)
• 8 oz Water (by weight)
• 12 leaf Sage (med-large leaves, or the equivalent of smaller ones)
• 8 oz Blackberries (by weight)
Add Honey and water in a pot (I weighed them in the pot to avoid loss in transfer).
Bring to a boil. Add sage leaves and continue on low heat for an hour. Let cool.
Remove sage leaves, pour into a blender with blackberries. Blend then strain. For a large batch, I would weigh out 3 parts honey-water-sage and add 1 part blackberry per blender load.

mirtillo fresco

1 1/2 oz Citadelle Gin
3/4 oz Blueberry-Black Tea Syrup (* see below)
1/2 oz Italicus Rosolio di Bergamotto
1/2 oz Lemon Juice
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Shake with ice, strain into a Nick & Nora glass, and garnish with 3 blueberries on a pick.
Photo by IGer @cocktails_around_bostonAnother menu item I created at Josephine was the Mirtillo Fresco. I honed in on the blueberries that the kitchen had been buying for brunch. I soon considered the Italicus bergamot liqueur that was no longer being used in a cocktail menu item (it was still in the well for use in a spritz), and with that, my mind went to black tea to recreate the flavors of Earl Grey. The combination with gin and lemon juice required some bitters with Angostura providing some depth and Peychaud's bringing out an extra berry accent. The management rather liked the combination and they named it Mirtillo Fresco meaning "fresh blueberry" in Italian.

Blueberry-Black Tea Syrup
• Brew a strong batch of black tea with 1 teabag for every 4 oz of boiling water. Steep as directed (3-4 minutes).
• Add 3 parts blueberries by weight to 2 parts black tea (cooled) to a blender. Blend and fine strain.
• Weigh blueberry-black tea liquid after straining, add an equal weight of sugar, and whisk to dissolve.

orange basil martini

2 oz Citadelle Gin
1 oz Carpano Dry Vermouth
1/4 oz Orange-Basil Lactic Ferment Brine (* See below)

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist, pickled onions, or olives.While I was away at the USBG national meeting two weeks ago, I was not gathering any cocktail recipes and photos for the blog and Instagram. Therefore, I figured that I would feature three drinks that I created at Josephine in Somerville besides the Flowers of St. Francis milk punch that I had written about earlier. One of the frequent questions that we had at Josephine was what beers were on tap, and the answer was none. We had a pair of Vodka Martinis and originally our house limoncello on said taps. The limoncello eventually had to be nixed since the oils and particulates were clogging up the valves on the Cornelius keg regardless of how much we strained it through coffee filters, and we bottled it instead. I proposed a Gin Martini to add to the Dirty Vodka and Vodka with Vermouth Martinis, as guests were asking for it and it would be the Martini that I would want to drink. However, I wanted to level up the classic 2:1 Dry Martini with a tie-in with our food program. Therefore, I decided to incorporate basil and orange flavors, but instead of an infusion, I preserved the flavors with a lactic ferment. This came about as I considered our house Dirty Martini at Loyal Nine in 2015 which utilized a healthy amount of the brine from the sauerkraut that the kitchen was constantly generating. I then experienced a more classic Martini with a quarter ounce of brine in Zach Luther's Dandelion Martini at his guest shift at Backbar in 2017 that utilized a touch of dandelion-lemon peel ferment in a circa 3:1 Dry Martini. Using my sauerkraut-derived lactobacillus culture from home, the end result was a success, and it got approval to be on the menu. It appeared as Jo's Draft Gin Martini with a vague description of "Citadelle Gin, Dry Vermouth, Basil & Orange" since I figured that any talk of fermentation or brine might confuse our diners.As for the brininess quotient, it was present but not overwhelming. Standard olive brine is around 10% salt (one range I saw was 8% for ripe olives up to 14% for less ripe ones), so this was on average around 2.5 fold less salty. Our standard Dirty had with a half ounce of olive brine, so this had 5 times less salt per sip (and 10 times less than a very dirty one). It came across as a savoriness to join the bright and floral orange notes and fresh and herbal basil ones, and the effect was pleasantly noticeable but not overwhelming or shocking to someone expecting a Gin & Dry Vermouth Martini.

Orange-Basil Lactic Ferment Brine
• 150 gram Basil Leaf
• 360 gram Orange, Thinly Sliced (approx 2 Oranges)
• 1100-1200 gram 4% Kosher Salt Saline (Sea Salt will work, but avoid Iodized Salt) (4 grams Salt per 96 grams Water)
• ~1 oz Lactic Brine from a previous ferment
Add basil leaves and orange slices into a large Ball jar. Add in lactic brine from a previous ferment and top with 4% salt solution. Keep botanicals submerged (I used a glass ramekin) and away from air to avoid spoilage, and place jar in a tray to catch overflow. Every few days, tilt the jar to release any trapped CO2 gas bubbles and top up with more saline solution brine. Ferments went on average 10 days (and sometimes as long as 14 days) based on gas bubble generation and appearance of the basil. Strain the liquid through a coffee filter and store in quart containers or jars.

second wind

1 1/4 oz Smith & Cross Rum
1/2 oz Zacapa 23 Rum (Zaya 12)
1/4 oz Cruzan Black Strap Rum
1/4 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/4 oz St. Elizabeth Allspice Dram (1/8 oz Hamilton's Allspice Dram + 1/8 oz Simple Syrup)
1/4 oz Benedictine
2 dash Orinoco Bitters (Scrappy's Aromatic)
2 dash Bittermens Mole Bitters

Stir with ice and strain into a coupe.Two Saturdays ago, I was scanning the KindredCocktails database when I came across the Second Wind at Manhattan's Dead Rabbit circa 2014. A three rum Old Fashioned sweetened by sherry, Benedictine, and allspice dram pleasantly reminded me of a cross of my In the Navy with Rafa Garcia Febles' Conjurers & Concubines. In the glass, the Second Wind breezed to the nose with a caramel, rum funk, and allspice aroma. Next, grape, raisin, and molasses notes on the nose sailed into funky rum, dark rum, caramel-raisin, herbal, allspice, and chocolate flavors on the swallow.

princess peach daiquiri

2 oz Planteray Stiggins' Fancy Pineapple Rum
3/4 oz Raspberry Syrup
3/4 oz Lime Juice
2 dash Peach Bitters (Fee Brothers)

Shake with ice, strain into a coupe, and garnish with an orchid (honeysuckle).Two Fridays ago, I departed work one last time before I left for the USBG national meeting in Denver, and I wanted something refreshing. In the online recipe flashcards for Polite Provisions, I found the Princess Peach Daiquiri that reminded me of the 19th century Knickerbocker. Punch in a 2020 article attributed it to bartender Gabriel Fonseca and described it as "reminescent of Hawaiian Punch," so it seemed like the perfect way to unwind. In the glass, this Daiquiri presented a pineapple and raspberry bouquet. Next, lime and tart red berry notes on the sip were rescued by pineapple, rum, and raspberry flavors on the swallow with a peach finish.

continual risk

1 1/2 oz Bar Hill Tom Cat Old Tom Gin
1 oz Cardamaro
1 oz Bittermens Baska Snaps Malört (Jeppson's)
1/4 oz Merlet Crème de Peche (Mathilde)
6 drop Angostura Bitters
3 drop Absinthe (Copper & Kings)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.For a libation two Thursdays prior, I went back to the collection of online recipe flashcards for the Patterson House in Nashville. There, I selected the embittered gin drink called the Continual Risk that I was able to spot on a Yelp menu photo from October 2022. The combination of malört and peach liqueur reminded me of the Bjorn Supremacy, but this went in a somewhat different direction. Once prepared, the Continual Risk showcased an orange, peach, and herbal bouquet. Next, a grape-driven sip welcomed gin, bitter, herbal, and peach flavors on the swallow with a lingering honey and wormwood finish.

cocktail 44

1 1/2 oz Aged Novo Fogo Cachaça (Cachaça Salinas Umbarana)
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Punt e Mes
1/2 oz Aperol
1/8 oz Grenadine
2 dash Angostura Bitters

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Wednesdays ago, I revisited online recipe flashcards from the Paper Plane in Decatur, Georgia, and I landed on the Cocktail 44 as an intriguing stirred cachaça cocktail. I then confirmed the recipe in an April 2013 Imbibe Magazine article which identified the creator as bartender Paul Calvert. The orange liqueur, Punt e Mes, and grenadine components reminded me of Eastern Standard's Coup d'État, but the recipes were completely different. In the glass, the Cocktail 44 began with an orange, woody, and grassy funk of a nose. Next, grape and orange notes on the sip fled into funky cachaça, cinnamon-like spice, and bitter-herbal orange flavors on the swallow.

four corners

3/4 oz Applejack (Laird's Bonded)
3/4 oz Combier (Cointreau)
3/4 oz Aperol
3/4 oz Lemon Juice
1 dash Absinthe (12 drop St. George)

Shake with ice, strain into a coupe glass, and garnish with a lemon twist (orange twist).Two Tuesdays ago, I was skimming an online set of Sasha Petraske-related recipe flashcards when I found the Four Corners. I then checked the Bartender's Choice app and uncovered that it was crafted by Brandon Bramhall at Nashville's Attaboy in 2017. The app lacked the absinthe aspect, but I included the Corpse Reviver #2 accent from the flashcard. Moreover, with the absinthe, it reminded me of Scott Holliday's Johnny Jump Up which had Cocchi Americano instead of the Four Corners' Aperol. In the glass, the Four Corners displayed an orange, apple, and licorice nose. Next, lemon, orange, and rhubarb notes on the sip ended on apple, creamy orange, and anise flavors on the swallow.

sparrow

3/4 oz Laird's Applejack (Laird's Bonded)
3/4 oz Amaro Nardini
3/4 oz Grenadine
3/4 oz Lime Juice

Shake with ice, strain into a coupe glass, and garnish with an orange twist.Two Mondays prior, I was perusing a collection of Attaboy-related online recipe flashcards, when I came across the Sparrow that was different from Cook & Brown's Sparrow and Death & Co.'s Little Sparrow. This one was described as Michael MacIlroy's opposite Paper Plane, so it coaxed me in. Here in the glass, the Sparrow flitted to the nose with orange, apple, berry, and herbal aromas. Next, a lime, caramel, and berry sip perched on top of apple, bitter herbal, and pomegrate flavors on the swallow. Instead of a Paper Plane, it was more akin to a embittered Jack Rose or perhaps a Jack Rose crossed with a Pay Day.

el rosario

1 1/2 oz Novo Fogo Cachaça (Novo Fogo Bar Strength)
1/2 oz Fernet Branca
1/2 oz Honey Syrup
1/2 oz Lime Juice
5 leaf Mint
1 pinch Black Pepper (2 cracks)

Shake with ice, strain into a coupe glass, and garnish with a mint leaf.Two Sundays ago, I returned to online recipe flashcards for the Paper Plane near Atlanta and became intrigued by El Rosario from their April 2014 menu. Fernet and cachaça have partnered well before in recipes like the Pencil Thin Mustache and Macunaima, so I was game to give it a whirl. In the glass, El Rosario welcomed the senses with a mint, menthol, and grassy bouquet. Next, caramel, lime, and honey notes on the sip elevated into funky rum, mint, herbal, and menthol flavors on the swallow.

party line

1 1/2 oz Tequila (Olmeca Altos Blanco)
1 oz Lime Juice
1/2 oz Campari
1/2 oz Honey Syrup
1/4 oz Yellow Chartreuse

Shake with ice and strain into a coupe glass.Two Saturdays ago, I reached for the Raising the Bar book by Jacob Grier and Brett Adams and spied the Party Line. The recipe was created by author Jacob Grier for a guest bartending event at the Latin American bartending convention Barra in Mexico City. In the glass, the Party Line broadcasted a vegetal, lime, and mineral nose. Next, a honey and lime sip slid into tequila, bitter orange, and herbal flavors on the swallow.

so on and so forth

1/2 oz Plantation 3 Star White Rum (Hamilton's White Stache)
1/2 oz Paranubes Rum (Uruapan Charanda)
1 oz Giffard Banana (Tempus Fugit)
1 oz Pasubio Vino Amaro
1 oz Lime Juice
1 dash Bittercube Bolivar Bitters (Bittercube Trinity)

Shake with ice, strain into a coupe, and garnish with a floated lime wheel.Two Thursdays ago, I returned to the online recipe flashcard sets for the Patterson House in Nashville and came across the Banana Daiquiri of sorts called the So On and So Forth. With a high ester Mexican rum and some blueberry amaro in the mix, I was sold. In the glass, the drink proffered lime, blueberry, and banana aromas. Next, lime and caramel notes on the sip flowed into funky rum, blueberry, and bitter banana flavors on the swallow.