cumulonimbus

3/4 oz Teremana Reposado Tequila (Cimarron)
3/4 oz Fino Sherry (Tio Pepe)
3/4 oz Amaro Montenegro
3/4 oz Lemon Juice
1/2 oz Orgeat

Shake with ice, strain into a coupe glass, and garnish with freshly grated nutmeg.Two Sundays ago, I returned to the online set of recipe flashcards from Raised by Wolves in San Diego and landed on the Cumulonimbus. TripAdvisor mentioned this drink in October 2022, and I was lured in for orgeat and the almond-like notes of Fino sherry have worked so well together in drinks like the Paradise Lost and Fino Island. In the glass, the Cumulonimbus floated to the nose with clouds of woody spice, nutty, and clementine aromas. Next, a creamy lemon and orange sip drifted into tequila, almond, and peach-orange flavors on the swallow.

that'll take the edge off

2 oz Famous Grouse Scotch (Famous Grouse Black)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Green Chartreuse
3 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass rinsed with absinthe (Kübler), and garnish with grapefruit oils from a twist.Two Saturdays ago, I spotted a reference to the That'll Take the Edge Off from Carey Jones and John McCarthy's 2018 Be Your Own Bartender on KindredCocktails, and the database entry led me to find an excerpt of the book on Epicurious. Overall, the recipe reminded me of the Two Birds but with absinthe and without the crème de cacao, so I was intrigued. Here, the That'll Take the Edge Off proffered grapefruit, anise, and hints of smoke and herbaceousness to the nose. Next, a grape-drive sip stepped aside for Scotch, grape, herbaceous, and anise flavors on the swallow.

hastings

1 oz Scotch (Famous Grouse Black)
1 oz Calvados (Morin Selection)
1 oz Sweet Vermouth (Cocchi)
1 tsp Drambuie

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Fridays ago, I spotted the Hastings on the KindredCocktails database that caught my attention. The recipe was created by Adam Manning of the Tartines to Tikis blog for the Mixology Monday apple-themed event that I led in 2014, so I had already read his blog post albeit nine years prior. Here, Adam made a Scotch variation of Erik Lorincz's Norman Conquest and perhaps of Sam Ross' Grandfather, and the result shared a similarity to Erick Castro's Full Windsor. Once prepared, the Hastings launched off with an orange, apple, and Scotch aroma. Next, grape and honey notes on the sip marched into Scotch, apple, honey, and herbal flavors on the swallow with a hint of smoke on the finish.

raining on 110th st

1 1/2 oz Rittenhouse Rye Whiskey
1 1/2 oz Vermouth Blend (1 1/8 oz Cocchi Sweet Vermouth + 3/8 oz Punt e Mes)
5 dash Coffee Tincture (1/8 oz Mr. Black Liqueur)
1/8 oz Licor 43

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with an orange twist.Two Thursdays ago, I returned to Punch's article on Manhattan variations where I sourced the Long Look Back and found the Raining on 110th St. The recipe was crafted by Carlton Dunlap of Portland, Oregon, and the combination with Licor 43 and sweet vermouth made me think of the Signals, Calls, & Marches despite that one being a gin drink instead of rye whiskey. Although the article did not specify, the cocktail could be named for the Los Lobos song "Wicked Rain / Across 110th Street". Once prepared, the Raining on 110th St began with an orange and vanilla nose. Next, a grape-driven sip trickled into rye, coffee, vanilla, and herbal flavors on the swallow.

louisiane and maine

2 oz Rye Whiskey (Rittenhouse)
1/2 oz Sweet Vermouth (Cocchi)
1/4 oz Cherry Heering
1/4 oz Benedictine
1 dash Angostura Bitters
1 dash Peychaud's Bitters
1 dash Absinthe (10 drop St. George)

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Wednesdays ago, I spotted a new entry on the KindredCocktails database called the Louisiane and Maine. The drink created by Massachusetts home enthusiast Todd Yard was named for its mashup of a Remember the Maine and a De La Louisiane, and the recipe was sourced from a recent post on his Concoctails blog. Moreover, the Cherry Heering-Benedictine pairing also reminded me of the Singapore Sling. Once prepared, this Manhattan variation gave forth an anise and cherry bouquet. Next, grape and cherry notes on the sip leapt to rye, herbal, clove, and anise flavors on the swallow with a cherry finish.

amen corner

1 1/3 oz Bourbon (2 oz Evan Williams Bonded)
1/2 oz Amaro Sfumato (3/4 oz)
1/2 oz Crème de Peche (3/4 oz Mathilde)
1 tsp Cynar (1/4 oz)

Stir with ice, strain into a rocks glass, and garnish with an orange twist.Two Tuesdays ago, I was perusing an album of screen captures on my phone when I came across one that I bookmarked a year ago an Instagram post from the Cocktails by Roberts and June blog. The drink they showcased was the Amen Corner from Russell House Tavern in a Fall 2020 post. Some time after that point, their site disappeared, but luckily, it still remains on the Wayback Machine via Internet Archive -- Amen to that! After having a good moment with crème de peche with the Prodigal Son a few nights before, I was game to try this Black Manhattan of sorts. Through an an online set of server menu information cards, I learned that the drink was "named after famous bend in Masters tournament" which encompasses the 11th, 12th, and 13th holes of the Augusta National Course. Given the general manager listed on the server training cards, the drink is older than the post; that would place it sometime after I left Russell House in March of 2015 and before that general manager departed in December of 2016. In the glass, the Amen Corner proffered up orange, peach, roast, and root-herbal aromas to the nose. Next, orchard fruit notes on the sip soared into Bourbon, bitter peach, vegetal, and roasty-smoky flavors on the swallow.

monkey business

1 1/2 oz Great King Street Glasgow Blend Scotch (Royal Brackla 12 Year)
1/2 oz Smith & Cross Rum
1/2 oz Crème de Cacao (Bols)
1/2 oz Crème de Banane (Tempus Fugit)
1 dash Smeby Black & White Bitters that are chocolate/vanilla (1 dash Savoy Society Chocolate & Chicory + 1 dash Savoy Society Orange Vanilla)
2 pinch Salt (5 drop 1:4 Saline)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist.Two Mondays ago, I ventured back to the online recipe flashcards for The Violet Hour in Chicago, and there I selected the Monkey Business from their Spring 2022 menu. The bar posted a photo and description of the drink on Instagram almost 2 years ago which coincides with the information I uncovered. The combination of cacao and banana liqueurs is one that has prospered in drinks like the Banana Clipper at the Hawthorne, Psycho Killer at Dead Rabbit, Antilles Jewel from Shannon Mustipher's Tiki: Modern Tropical Cocktails, and a few other recipes, so I was delighted to try it again here. In the glass, the Monkey Business displayed a lemon, Scotch, and tropical bouquet to the nose. Next, caramel on the sip flowed into whisky, funky rum, chocolate, and banana flavors on the swallow.

tight five

1 1/2 oz Tequila (Olmeca Altos)
3/4 oz Sweet Vermouth (Cocchi)
1/2 oz Apple Brandy (Laird's Bonded)
1/4 oz Cynar
1/8 oz Benedictine

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.Two Sundays ago, I reached for my copy of the Raising the Bar book by Jacob Grier and Brett Adams, and I landed on the Tight Five that they crafted with tequila and apple brandy in an herbal-tinged Manhattan of sorts. In the glass, the Tight Five unfurled with orange, vegetal, and minty aromas. Next, a grape-driven sip led into agave, apple, and herbal flavors on the swallow.

plausible deniability

1 1/2 oz Famous Grouse Scotch (Famous Grouse Black)
3/4 oz Drambuie
1/2 oz Campari
1/2 oz Lime Juice

Shake with ice, strain into a coupe, and garnish with a lime wedge (omit garnish).Two Saturdays ago, I discovered a drink called Plausible Deniability via a set of online recipe flashcards. I was able to trace it back to 2013 article in Punch which described how it was created by Alex Waldman, a California ex-pat living in Turkey and running Alex's Place in Instanbul. The name derived from how the owner thought that the first proto-type with Bourbon had a youthful feel to it, and Alex later dubbed it with a more abstract name than the owner's suggestion. Once mixed, the Plausible Deniability opened up with lime, orange, honey, and Scotch aromas. Next, honey and lime notes mingled on the sip, and the swallow rounded things up with whisky, bitter orange, and honey flavors.

tiki mama

3/4 oz Planteray Pineapple Rum
3/4 oz Privateer Silver Rum (Privateer Tres Aromatique)
3/4 oz Combier Grapefruit Liqueur (St. Elder)
3/4 oz Lemon Juice
1/2 oz Cinnamon Syrup
1/2 oz Honey Syrup

Shake with ice, strain into a Tiki mug, and fill with crushed ice. Garnish with 3 dash Angostura Bitters, a grapefruit twist, and an edible orchid (omit orchid).Two Fridays ago, I wanted something refreshing after my tough bar shift that night. Therefore, I decided it was time to make the Tiki Mama created at Tiger Mama in Boston circa 2015 as found in an onine recipe flashcard set. Once assembled in the mug, the Tiki Mama brought forth grapefruit, cinnamon, and allspice aromas to the nose. Next, lemon and honey on the sip sailed into rum, pineapple, grapefruit, cinnamon, and honey flavors on the swallow.

prodigal son

2 oz Evan Williams 1783 Bourbon (Evan Williams Bonded)
1/2 oz Amaro Ciociaro
1 tsp Crème de Peche (Mathilde)
1 dash Elixir Vegetal de la Grande-Chartreuse

Stir with ice and strain into an old fashioned glass with a large ice cube.

Two Thursdays ago, I returned to the online recipe flashcard set from Teardrop Lounge in Portland, Oregon, and I selected the Prodigal Son from their Spring 2023 menu. I was able to ascertain that it is an older drink than that via a mention on Yelp dating back to Summer 2021. I was drawn in for it would give me a reason to crack open my bottle of Elixir Vegetal that I got at the launch party held at Atlantico last November; Elixir Vegetal is akin to bitters that taste like Green Chartreuse but are not a direct substitute for that hard-to-find liqueur. I first tried Elixir Vegetal dashed onto a sugar cube in a spoon circa 2010 at Eastern Standard back when the product was categorized as a medicine and not allowed to be legally imported into the country; recently, they changed its categorization to fill the gap in the market for things that taste like Chartreuse. In addition, since Chartreuse flavors worked well with crème de peche in the Foreward, I was keen on trying out the Prodigal Son.The Prodigal Son arrived with a caramel, peach, and herbaceous bouquet. Next, caramel on the sip gave way to Bourbon, peach, dark orange, and herbaceous flavors on the swallow.

devotion & desire

1 oz El Buho Mezcal (Peloton de la Muerte)
1 oz Campari
1 oz Cynar

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

Two Wednesdays ago, I uncovered a set of online recipe flashcards for the Sinclair in Cambridge, Massachusetts, and I locked into the oddball Mezcal Negroni of sorts called the Devotion & Desire from the Winter 2018 menu which reminded me of the Cynarita with tequila, Smoke & Mirrors with aquavit, and Bottechia with Fernet. Moreover, the combination of Campari and Cynar as the modifiers was one that I utilized in 2020 in the Pinball Racket. Through Instagram, I learned that the drink was created by Geo Thompson who managed the rock club-restaurant establishment around that time, and he described how they had a menu full of "classic riffs named after songs by bands that played there recently or upcoming. Devotion & Desire is a song by [the band] Bayside. The goal was to introduce the bartenders to some classics with goal of building knowledge out from there."In the glass, Devotion & Desire began with an orange, caramel, vegetal, and smoke aroma. Next, Cynar's caramel filled the sip and was followed by smoky, vegetal, bitter orange, and herbal flavors on the swallow.

mario's amaretto sour

1 oz Dewar's Scotch (Famous Grouse Black)
1 oz Lazzaroni Amaretto (Disaronno)
3/4 oz Lemon Juice
1 tsp Rich Simple (1/4 oz 1:1)
1/2 Egg White (1 whole Egg White)

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with 7 drop Angostura Bitters.Two Tuesdays ago, I decided to delve into an online set of recipe flashcards for the current menu at Cure in New Orleans. Mario's Amaretto Sour crafted by Chris Paolini made me think of an Amaretto Sour crossed with a Godfather, so I was curious to give it a try. Moreover, the whiskey component reminded me of Jeffrey Morgenthaler's Amaretto Sour that inspired me to use overproof rum in my Am-Am Sour with Amaro Averna and Amaretto that I created at Drink. Once assembled, Mario's Amaretto Sour showcased a nutty almond and clove bouquet. Next, a creamy lemon and almond sip flowed into Scotch and almond flavors on the swallow. While there were no great surprises here, I did find the combination a level up from the classic.

ms. dalloway

1 1/2 oz Old Overholt Rye Whiskey (86°)
1/2 oz Aperol
1/2 oz Ginger Syrup
3/4 oz Lemon Juice

Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon wheel (served up in a coupe).Two Mondays ago, I returned to an online set of recipe flashcards for the John Dory Oyster Bar in New York City, and I landed on the Ms. Dalloway that seemed like an intriguing orange-ginger Whiskey Sour. While the cards did not list a serving style, I was able to derive it from a photo in a 2010 The Wallstreet Journal article (although I decided to serve it up in a coupe since I was not going to be lingering on it). Once prepared, the Ms. Dalloway greeted the senses with orange and ginger aromas. Next, lemon and orange notes on the sip sashayed into rye, orange-herbal, and ginger flavors on the swallow.

long look back

1 oz Woody Creek Rye Whiskey (Rittenhouse)
3/4 oz Toki Whisky (Kavalan Classic)
3/4 oz Amaro Braulio
1/2 oz Demerara Syrup 1:1
3 dash Angostura Bitters

Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.Two Sundays ago, I pulled up a recipe from Punch magazine in their article on Manhattan variations called the Long Look Back by Kacie Lambert at Stay Gold in Manhattan. Although this felt more like a Toronto variation than a Manhattan, I was definitely in the mood for a Braulio cocktail, and the combination reminded me a little of the Peloni. Once assembled, the Long Look Back welcomed the nose with orange, caramel, pine, and clove aromas. Next, the caramel continued on into the sip where it was chased by rye spice, minty, caramel, pine, and clove flavors on the swallow.

this is not berlin

1 oz Mezcal (Peloton de la Muerte)
1 oz Reposado Tequila (Cimarron)
3/4 oz Cynar
1/4 oz Pamplemousse Grapefruit Liqueur (St. Elder)
1/4 oz Cinnamon Syrup
1 dash Grapefruit Bitters (Bittermens)

Stir with ice, strain into a doube old fashioned glass with a large ice cube, and garnish with a grapefruit twist.When writing up the Testadura with rum, Cynar, and cinnamon syrup, I became inspired to riff on the idea. I brought in grapefruit liqueur to complement the cinnamon from the Hawaiian War Chant, and mezcal, grapefruit liqueur, and Cynar worked so well in the Tres Amigos. For a name, I dubbed it This is Not Berlin after a 2019 coming-of-age movie set in Mexico City and centered around a nightclub. Once prepared, the drink showcased a grapefruit, cinnamon, vegetal, and smoke bouquet. Next, a semi-sweet sip flowed into smoke, vegetal, grapefruit, and cinnamon flavors on the swallow.

bitter sweet

1/2 oz Diplomatico Rum (Diplomatico Riserva Exclusiva)
1/2 oz Smith & Cross Rum
1 oz Lustau East India Solera Sherry
3/4 oz Campari
1/4 oz Demerara Syrup
4 drop Dutch Colonial Bitters (6 drop Tempus Fugit Abbott's)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.Two Fridays ago, I returned to the online recipe flashcard set for the Dorrance in Providence, Rhode Island. There, I spotted the Bitter Sweet from their 2012 menu that seemed to be a curious sherry take on the Right Hand cocktail. In the glass, the Bitter Sweet donated an orange oil, caramel, dark orange, and tropical funk aroma. Next, grape and caramel notes on the sip sailed into funky rum and bitter orange flavors on the swallow with a clove spice finish.

pollinator

2 oz Banhez Mezcal (Peloton de la Muerte)
3/4 oz Honey-Ginger Syrup (3/4 oz 1:1 Honey Syrup + 2 coins Ginger, muddled)
1/4 oz Lemon Juice (1/2 oz)
1/4 oz Aveze Gentian Liqueur (Suze)

Shake with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.Two Thursdays ago, I opened up an online recipe flashcard set for Deep Ellum when they were back in Allston. There, I was drawn in by the Pollinator that was created circa January 2020 or before, and it reminded me of a gentian-embittered mezcal Penicillin; moreover, it seemed like a step further from the bar's tequila-based Little Branch but with smoke and gentian liqueur in the mix. Once prepared, the Pollinator landed on the nose with orange, floral, vegetal, and smoke aromas. Next, honey and lemon on the sip flew off to smoky, vegetal, bitter herbal, and ginger spice flavors on the swallow.

the violet touch

2 oz Rittenhouse Rye Whiskey
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/2 oz Amaro Sfumato
2 spray Tobacco Bitters (2 dash Smoking Ban Bitters) (*)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.
(*) Yes, drinking tobacco-infused spirits can be dangerous, but in a dash-wise and non-potable format, tobacco bitters are rather safe for the vast majority of people (although frowned upon by the TTB). See link for math and toxicity information.Two Wednesdays ago, I went back to the online flashcard sets for Chicago's The Violet Hour, and there, I landed on The Violet Touch from their 2022 menu. The drink's Old Fashioned stylings with Pedro Ximenez sherry and Sfumato as modifiers was one that I last saw in the Besitos de Abuelita and was first experienced in the Cold was the Ground (which inspired me to create the Slowly Goes the Night). The drink's creator, Mike Rovone, commented on this post, "It's based on a cocktail called the Velvet Touch. I created it when I worked at the Violet Hour hence the name 'Violet' Touch. I'm glad you liked it." Imbibe Magazine has the Velvet Touch as 2 oz rye, 3/4 oz Amaro Nonino, 1/2 oz Pedro Ximenez served up with an orange twist. In the glass, The Violet Touch reached out with an orange, roast, and herbal aroma. Next, dried fruit and roast notes on the sip grasped towards rye, char, bitter herbal, and dried cherry flavors on the swallow.

hay there

3/4 oz Zubrowka Bison Grass Vodka
3/4 oz Dolin Genepy Liqueur
3/4 oz Giffard Pamplemousse Grapefruit Liqueur
3/4 oz Lime Juice

Shake with ice and strain into a cocktail coupe.Two Tuesdays ago, I ventured down to Backbar in Somerville for Jesse Lane's First Fifty challenge that he needed to complete before becoming a full-fledged bartender there. Off the list, I selected the Hay There, and I was able to utilize the KindredCocktails database to learn that it was created by James Lamont at Backbar in Summer 2016. Once prepared, the Hay There led off with a lime, bright herbaceous, and grapefruit aroma. Next, lime and grapefruit notes on the sip greeted herbal, grapefruit, and cinnamon flavors on the swallow. The overall balance and feel here reminded me of the Aqueduct.

darkness at the edge of town

1 oz Smith & Cross Rum
1 oz Pierre Ferrand Cognac (Monnet VSOP)
1 oz Carpano Antica Sweet Vermouth (Cocchi)
1 tsp Benedictine
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Stir with ice and strain into an old fashioned glass with a large ice cube.

Two Mondays ago, I returned to an online recipe flashcard set for the Franklin Mortgage & Investment Co. in Philadelphia, and I selected the Darkness on the Edge of Town. I was able to date the drink by way of an October 2010 article on Grubstreet about the menu launch. It appeared like a Smith & Cross Vieux Carré riff akin to the Smith & Cross-laden D-Day Sazerac, and the name was perhaps a Bruce Springsteen reference. Al Sotack confirmed that it was named after Bruce's 1978 album, and when I inquired if the recipe was his or Colin Shearn's, he replied, "It's just funny in context cause I don't even think [Colin] likes the Boss. It's mine." Colin retorted, "Bruce isn’t even my colleague much less the boss."The Darkness on the Edge of Town proffered a pineapple-like rum funk and clove bouquet to the nose. Next, grape and caramel notes on the sip stepped aside for funky rum, rich Cognac, herbal, and allspice flavors on the swallow.

josé's redemption

1 1/2 oz Amaro Montenegro
1 oz Lemon Juice
1/2 oz Cynar
1/2 oz Simple Syrup

Shake with ice and strain into a cocktail coupe.Two Sundays ago, I selected the Session Cocktails book by Drew Lazor and the editors of Punch from my shelves. There, I was lured in by José's Redemption by Ezra Star at Drink in Boston for a regular who just had a big meal upstairs at Menton. The concept struck a chord with me since my usual bar station at Drink was closest to the back door where Menton captains would sneak down guests and often sit them at the bar seats in front of me. This two amaro Sour began with clementine and herbal aromas. Next, lemon, orange, and caramel notes on the sip flipped to tangerine, herbal, and cinnamon flavors on the swallow.

the dry season

1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
1 oz El Tesoro Platinum Tequila (Olmeca Altos)
1 oz Cocchi Americano
>1/2 oz Aperol (3/8 oz)

Stir with ice and strain into a cocktail coupe.Two Saturdays ago, I was scanning the KindredCocktails database when I came across The Dry Season by Kyle Davidson at Chicago's Violet Hour circa 2010. The combination reminded me of an agave version of Charlotte Voisey's Unusual Negroni (equal parts Hendrick's Gin, Lillet, Aperol) which I later tried in Johnny Appleseed with applejack, Vita Brevis with rye, and a few other examples. Here with agave, it began with vegetal, smoke, and orchard fruit aromas. Next, orange, pear, and a hint of grapefruit peel on the sip transferred to smoky agave and bitter orange flavors on the swallow.

rodriguez

1 oz El Tesoro Blanco Tequila (Olmeca Altos)
1 oz Mezcal (Peloton de la Muerte)
3/4 oz Cocchi Americano
1/4 oz Benedictine
2 dash Grapefruit Bitters (Bittermens)

Stir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist.Two Fridays ago, I returned to the online recipe flashcard set for Teardrop Lounge in Portland, and I spotted the Rodriguez from the "friends" section of the menu. The Rodriguez was crafted by bartender Ryan Fitzgerald at Beretta in San Francisco, and the combination of agave, Cocchi Americano (or Lillet), and Benedictine in that ratio reminded me of Trina's Starlite Lounge's Unicorn Blood and San Francisco's Jonny Raglin's Nouveau Carré that appeared in the PDT Cocktail Book. Here, the Rodriguez opened up with grapefruit and agave aromas along with a hint of smoke. Next, orchard fruit notes on the sip gave way to vegetal and herbal flavors on the swallow with a grapefruit and smoke finish.

testadura

1 1/2 oz Planation 5 Year Rum (R.L. Seale 10 Year)
1/2 oz Cynar
1/4 oz Cinnamon Syrup
Chocolate Bitters (2 dash Bittermens Mole)
Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.Two Thursdays ago, I ventured back to an online recipe flashcard set which yielded the Testadura by Richard Boccato at Dutch Kills; I later found it on the Wm. Farmer & Son's menu attributed to the bar with a 2017 date. Perhaps the drink is named after the Italian phrase "testa dura" that translates to "hard head" and is an idiomatic expression meaning stubborn. The cinnamon syrup and Cynar modifying an aged rum base did not seem like an unusual combination; however, I have only tried it in the Broken Flower and Poison Dart and utilized it in an on-the-fly Manhattan riff Shadows & Tall Trees at Russell House Tavern back in 2013. In the glass, the Testadura welcomed the nose with an orange, cinnamon, and caramel bouquet. Next, the caramel notes continued on into the sip where they were chased by rum, herbal, cinnamon, and chocolate flavors.

hell or high water

1 1/2 oz Jameson Irish Whiskey
1/2 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Lemon Juice
1/2 oz Egg White (1 whole Egg White)
1/4 oz Crème de Peche (Mathilde)
1/4 oz Benedictine
1/4 oz Honey Syrup

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist (photo I later found on Yelp appears to be an express and discard twist).Two Wednesdays ago, I returned to the online recipe flashcards for the Teardrop Lounge in Portland, Oregon, when I spotted the Hell or High Water from the Spring 2023 menu that would make good use of the bottle of Jameson that I was gifted for Christmas from my restaurant. While it was on a recent menu, it was a much older recipe that appeared in a Yelp photo from around 2016. Overall, it reminded me of a whiskey-based Clover Club with peach accents instead of raspberry, so I was curious to give it a go especially with the honey-Benedictine combination. Once prepared, the Hell or High Water welcomed the nose with orange, peach, and floral aromas. Next, a creamy lemon and orchard fruit sip rose to whiskey, peach, and herbal flavors on the swallow.

fedora 2.1

1 oz Equiano Original Rum
1/2 oz Uncle Nearest 1856 Tennessee Whiskey
1/2 oz Grand Marnier
1/4 oz Vanilla Syrup
3 dash Chocolate Bitters

Stir with ice, strain into a double old fashioned glass, and garnish with an orange twist and a cherry.Two Tuesdays ago, I attended an Uncle Nearest Whiskey and Equiano Rum event at Shore Leave entitled "Cocktails & Stories." For the Equiano part, rum ambassador Ian Burrell was inspired by Tom Bullock's 1917 The Ideal Bartender as the first cocktail book written by a black bartender, and it was a perfect tie in to Black History Month. Ian began by sharing Tom's dedication and part of the introduction in the book that read, "This cocktail will be for those men and women who enjoy to drink in snug club rooms... And if for some reason we are not able to travel, then may they find this recipe and learn the art of preparing for themselves what is good." For a recipe, Ian found the Fedora which I learned as a three ingredient Sidecar (brandy, Bourbon, Jamaican rum). The original in Harry Johnson's 1882 New and Improved Bartender's Manual has a lemon slice included in the shake, and Stan Jones' 1977 Complete Barguide has it as a full ounce of lemon juice; however, Bullock left the lemon aspect out. To the 1917 recipe, Ian utilized Grand Marnier to take the place of both the Curaçao and brandy elements and rounded out the recipe with vanilla and chocolate accents. This Fedora 2.1 began with orange, caramel, and cherry aromas. Next, a caramel sip gave way to rum, whiskey, spice, orange, and vanilla flavors on the swallow.

pale rider

1 1/2 oz Reposado Tequila (Cimarron)
1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Cointreau
2 dash Angostura Bitters
2 dash Orange Bitters (Regan's)

Stir with ice. The recipe lacked serving style or garnish, but the bar's website's menu has a rocks glass symbol next to it, and I added a large ice cube and a grapefruit twist.Two Mondays ago, I returned to the online recipe flashcard set for Erick Castro's new project in San Diego, namely Gilly's House of Cocktails. There, the Pale Rider called out to me as an agave Joy Division without absinthe or perhaps an agave Lucien Gaudin minus the Campari, so I was intrigued with this stirred number. Once prepared, the Pale Rider galloped to the nose with a grapefruit and agave aroma. Next, a semi-sweet sip rode into smoky agave, orange peel, and clove flavors on the swallow.

bear skin rug

1 1/2 oz Berkshire Mountain Distillers Ragged Mountain Rum (Privateer New England Reserve)
1/2 oz Arkansas Black Apple Brandy (Morin Calvados Selection)
1/4 oz Averna
1/4 oz Amontillado Sherry (Lustau)
1/4 oz Maple Syrup

Stir with ice and strain into a cocktail coupe.Two Sundays ago, I uncovered an online flashcard set for Ward 8 in Boston and spied the split base rum-apple brandy Manhattan riff. I was able to date the drink to around 2017 from when the bartender who posted the recipe set worked there, and the combination of Averna, Amontillado, and maple seemed intriguing as modifiers. In the glass, the Bear Skin Rug showcased a caramel, maple, and nutty aroma. Next, grape notes on the sip led into rum, apple, raisin, maple, and herbal flavors on the swallow.

salted rye

1 1/2 oz Rittenhouse Rye Whiskey
1 oz Dolin Blanc Vermouth
1/2 oz Amaro Montenegro
1/2 oz Zucca (Sfumato)
2 dash Angostura Orange Bitters
5 drop Saline (1:4)

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 ventured back to the online recipe flashcards for the Fall 2012 menu at the Dorrance in Providence, Rhode Island, where I became tempted by the bitter Manhattan variation called the Salted Rye. While the flashcards had the rye as Redemption, the restaurant's current website has it as Rittenhouse and attributes it to bartender Jonathan Dille. Indeed, the combination of Rittenhouse, Montenegro, and Zucca reminded me of the Mint Julep variation I created at Loyal Nine in 2015 called the Heat of the Moment, so it was time to try this one out. Once prepared, the Salted Rye welcomed the nose with orange and roast aromas. Next, a caramel-driven sip transformed into rye, smoky, clementine, and bitter herbal flavors on the swallow.

mortal coil

1 1/2 oz Beefeater Gin (Beefeater 44%)
3/4 oz Cocchi Sweet Vermouth
1/2 oz Nocino (Russo)
1 dash Angostura Bitters
1 dash Cinnamon Bitters (Fee's Whiskey Barrel-Aged)

Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon pigtail twist.Two Fridays ago, I ventured back to the online recipe flashcard sets for Pouring Ribbons, and I found the curious Martini riff called the Mortal Coil that appeared on their Fall 2014 menu. After making it, I was unsure if I had tried any gin and walnut liqueur drinks, and it turned out that I have had two before with an unnamed one by John Gertsen at Drink in late 2008 being the closest to Pouring Ribbons' (the other was the Bamboozled at Backbar which was more sherry driven). In the glass, the Mortal Coil lifted off with lemon, walnut, and cinnamon aromas. Next, grape and a dark note from the nocino on the sip sprung into gin, grape-herbal, dark nutty, allspice, cinnamon, and clove flavors on the swallow.