doctor q

1 oz Añejo Rum (Don Q Gran Añejo)
3/4 oz Lemon Juice
1/2 oz Becherovka
1/2 oz Cinnamon Syrup
1/2 oz Combier Orange Liqueur (Cointreau)

Shake with ice and strain into a cocktail glass.Two Saturdays ago, I was scanning a pre-Pandemic bartender's recipe collection from Eastern Standard in Boston, and I came across the Doctor Q which utilized Becherovka that I was first introduced to at that bar via the Metamorphosis back in 2007. I was able to find a February 2014 menu photo on Yelp which gave the clue that Doctor Q was made with an "aged Puerto Rican rum", and along with the name, I surmised that the producer was Don Q. Once shaken and strained, the Doctor Q prescribed an orange and cinnamon aroma. Next, a lemon sip conjured up rum, orange, cinnamon, and clove flavors on the swallow. Overall, the combination was rather autumnal and made me think of the Winter Daiquiri.

daddy's daiq

1 oz Blended White Rum like Kuleana (Hamilton's White Stache)
1/2 oz Overproof Rhum Agricole (Rhum JM 100°)
3/4 oz Lime Juice
1/3 oz Gum Syrup 2:1 (Sirop JM)
1/4 oz Green Chartreuse
1/4 oz Falernum (Velvet)

Shake with ice, strain into a coupe glass, and garnish with a dried lime wheel (fresh lime wheel).For National Rum Day two weeks ago, Imbibe posted the recipe for Daddy's Daiq by Daddy Long Legs a/k/a Michael George at Water Witch in Salt Lake City. I had met Daddy Long Legs at Portland Cocktail Week in 2022, so I was intrigued to try this drink that reminded me of a less aggressive Nuclear Daiquiri. In the glass, Daddy's Daiq broadcasted a grassy, lime, and herbaceous aroma. Next, a lime-driven sip gave way to grassy funky rum, herbaceous, and ginger flavors on the swallow.

american oak

2 1/4 oz Bourbon (Evan Williams Bonded)
1 tsp Maple Syrup (1/6 oz)
1 tsp Vanilla Syrup (1/6 oz)
2 dash Chocolate Bitters (Bittermens Mole)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Thursdays previous, I returned to the online recipe flashcards for the menu-less speakeasy Idlewild in Charlotte, North Carolina. There, I spied the American Oak that seemed like a vanilla for walnut liqueur version of Backbar's Fall Back with a similar Bourbon, maple, and chocolate bitters trio in an Old Fashioned format. Peachy Magazine attributed the recipe to the bar in their Fall 2020 issue. Here, the American Oak opened up with orange, Bourbon, maple, and vanilla aromas. Next, a slightly dark sip from the maple grew into Bourbon, maple, and vanilla flavors on the swallow. Overall, no great surprises here, but, it was definitely rather satisfying.

no woman, no crime

1 1/2 oz Smith & Cross Rum
1/2 oz Cynar
1/2 oz Honey Syrup
1/4 oz Ancho Reyes Chile Liqueur

Stir with ice, strain into a Nick & Nora glass, and garnish with grapefruit oils from a twist.Two Wednesday ago, I reached for Shawn Soole's Great Northern Cocktails book, and I landed on the No Woman, No Crime by Alana Nogueda at Shameful Tiki in Toronto. This Bob Marley & The Wailers tribute utilized the Cynar-honey combination that I had success with in the Tomb of the Caribs and that I learned from the Michigander, so I was intrigued to see how it would do in a funky rum Old Fashioned with spiced accents from chili liqueur. Once mixed, the No Woman, No Crime showcased a grapefruit and pineapple-like rum funk bouquet. Next, honey and caramel in the sip flowed into funky rum, vegetal, and pepper spice flavors on the swallow.

daddy issues

1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)
3/4 oz Averna
1/4 oz Cherry Heering
1/4 oz Combier (Pierre Ferrand Dry Curaçao)
2 dash Angostura Bitters
Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Tuesdays ago, I uncovered a set of online recipe flashcards for Mr. Mao in New Orleans. In a September 2021 set, I latched onto the intriguingly named Daddy Issues by beverage director William Greenwell, and I confirmed it via a November 2021 drink of the week post on The Whiskey Lifestyle site that identified the creator. Given the timing, the drink was either on the opening menu in July 2021 or soon after. I described it in a comment on my Instagram post as "It's like a Black Manhattan got crossed with a Remember the Maine. Not something that I'd come up with but I'm happy to have tried this one!", and bartender Kevin Peterson replied there, "Black Manhattan meets El Presidente + bitter Cherry Heering. Open to the possibility." The combination of Cherry Heering and Averna was one that I enjoyed in the Simon, so I was game to give this one a try. In the glass, the Daddy Issues began with caramel and cherry aromas. Next, caramel and dark fruit on the sip fells aside to Bourbon, herbal, cherry, and orange flavors on the swallow.

detroit rock city

30 mL Maker's Mark Bourbon (1 1/2 oz Evan Williams Bonded)
10 mL Cynar (1/2 oz)
10 mL Lillet Blanc (1/2 oz Cocchi Americano)
10 mL Amaro Ramazzotti (1/2 oz)
1 dash Angostura Bitters
1 dash Angostura Orange Bitters

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Yes, I converted this 2 oz recipe into a 3 oz build.Two Mondays prior, I received my purchase of Shawn Soole's Great Northern Cocktails after spying a few mentions of it on Instagram. To break in the book, I started with Detroit Rock City by Ron Oliver, a Vancouver bartender and owner of Mamie Taylor's; the combination of Cynar and Ramazzotti was one that I enjoyed in Jenna Rycroft's Puhi, so I was sold. Once prepared, Detroit Rock City launched off with orange, root beer, and caramel aromas. Next, caramel and dark plum notes on the sip flipped into Bourbon, root beer, and funky herbal flavors on the swallow.

comanche club

1 oz Mezcal Amaras (Banhez)
3/4 oz Punt e Mes
1/2 oz Campari
1/4 oz Ancho Reyes Chile Liqueur
1/4 oz Amaro Zucca (Sfumato)
2 dash Mole Bitters (Bittermens)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist.Two Sundays ago, I returned to the online recipe flashcards for Raines Law Room in Manhattan as I recalled a few Ancho Reyes recipes that I could now make. The one that I latched onto first was the Comanche Club that I was able to find in both a Yelp menu photo and a Yelp review in late 2019. The name reminded me of Ted Kilpatrick's rather curious Comanche Club that he dubbed after a fictional organization in the short story "The Laughing Man" for a J.D. Salinger-themed charity event. In the glass, the Raines Law Room's Comanche Club initiated with a lemon, vegetal, grape, and pepper spice bouquet. Next, grape and roast notes on the sip subsided into smoke, vegetal, bitter orange, and spice flavors on the swallow.

turbo charged prelude

1 1/2 oz Rye Whiskey (Old Overholt 86°)
1/2 oz Cocchi Sweet Vermouth
1/2 oz Cynar
1/4 oz Passion Fruit Syrup
1/4 oz Simple Syrup
3/4 oz Lemon Juice
2 dash Angostura Bitters

Shake with ice, strain into an old fashioned glass with ice, and garnish with an orange twist.Two Saturdays prior, I went back to the online recipe flashcards for the Franklin Mortgage & Investment Co. in Philadelphia and selected the Turbo Charged Prelude from their Fall 2018 menu. The recipe reminded me of a Little Italy with a touch of Hurricane in the mix, and I was game since Cynar and passion fruit have worked wonderfully in recipes like the Turnbuckle and the To the Moon Alice. Once prepared, this tribute to the Fast & Furious movie series began with an orange and passion fruit bouquet. Next, lemon, passion fruit, and caramel notes on the sip raced to rye, bitter herbal, grape, and clove flavors on the swallow.

memphis milano

1 1/2 oz Knob Creek Rye (Rittenhouse)
1/2 oz Compass Box Glasgow Blend Scotch (Ardbeg 10 Year)
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Averna
1/2 oz Benedictine
5 drop Orange Blossom Water

Stir with ice, strain into a cocktail coupe, and garnish with lemon and orange twists (lemon only).Two Fridays ago, I returned to the online recipe flashcards for the Baldwin & Sons Trading Co. in Woburn where I spotted the Memphis Milano as a smoky and herbal Manhattan riff. The drink dates back to at least October 2023 from the bar's Instagram post, and the drink was named after the Italian design and architecture group that dubbed themselves after Bob Dylan's song "Stuck in Mobile with the Memphis Blues Again" that they listened to frequently. In the glass, the Memphis Milano showcased a lemon, herbal, caramel, smoke, and orange blossom water aroma. Next, grape and caramel notes mingled on the sip where things led to rye, peat smoke, and herbal flavors on the swallow.

el presidente (palomar)

1 1/2 oz Coruba Rum
1 oz Amaro Pasubio
1/2 oz Dolin Blanc Vermouth
1/4 oz Pierre Ferrand Dry Curaçao

Stir with ice, strain into a coupe glass, and garnish with an orange twist.Two Thursdays ago, I returned to the online recipe flashcard site for Palomar in Portland, Oregon. There, I was lured in by the El Presidente variation that is on their current menu; it was described in an August 2023 Instagram post as "A modern take on a Cuban classic." Indeed, it was closer to Constantino Ribalaigua Vert's 1939 El Presidente at the Floradita Bar with sweet vermouth than to his better known 1937 El Presidente with Chambéry vermouth and grenadine. In the glass, their El Presidente riff launched off with orange, dark rum, molasses, and blueberry aromas. Next, grape with hints of blueberry on the sip sailed into dark rum, blueberry, and orange flavors on the swallow.

catnap

1 oz Jamaican Rum (Smith & Cross)
1 oz Amaro Montenegro
1/2 oz Dry Vermouth (Noilly Prat)
1/2 oz Blanc Vermouth (Dolin)

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lime twist.Two Wednesday ago, I went back to the online recipe flashcard set for Idlewild, a menu-less speakeasy in Charlotte, North Carolina. There, the Catnap caught my eye as a Jamaican rum and blanc vermouth version of the Eldridge in place of the gin and sweet vermouth, respectively. In the glass, the Catnap curled up with a lime, tropical rum funk, and caramelized pineapple aroma. Next, a caramel-noted sip rolled over into funky rum, clementine, and herbal flavors on the swallow.

rube goldberg variation #3

1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)
1/2 oz Mezcal Vago Espadin (Peloton de la Muerte)
1/2 oz Cardamaro
1/4 oz Apricot Liqueur (Rothman & Winter)

Stir with ice and strain into an old fashioned glass.Two Tuesdays prior, I found the Cardamaro recipe booklet pdf file on my computer and began perusing. There, I spied the Rube Goldberg Variation #3 by Ben Riddell of Nomica and The Interval in San Francisco that the brand sourced from a 2016 Instagram post on @bittersandbottles. I was lured in for Cardamaro and apricot worked well together in my Father's Advice riff, The Listening Room. I then researched the drink and found it on The Interval's menu described as, "Named for those crazy contraptions from cartoons where the ball rolls down the ramp and lands on the lever that lights the match that burns the rope and releases the trap, Ben loves drinks (and devices) with lots of crazy things happening, one after another, with a dramatic ending." In the glass, the Rube Goldberg Variation #3 invented an apricot, grape, vegetal, and smoke aroma. Next, Cardamaro's grape filled the sip which emptied out into Bourbon, smoky vegetal, bitter herbal, and apricot flavors on the swallow.

ticonderoga club

1 1/2 oz Planteray Mister Fogg Navy Rum
1 oz Pierre Ferrand 1840 Cognac
1/2 oz Lustau East India Solera Sherry
1/2 oz Pineapple Syrup
1/2 oz Lemon Juice
Shake with ice, strain into a Julep cup, fill with crushed ice, and garnish with mint sprigs. Two Mondays ago, I attended the book launch event for The Bartender's Pantry at Equal Measure and sponsored by Pierre Ferrand. For a welcome drinks made by bar principle Liza Hoar and passed around by beverage director Jackson Cannon was the Ticonderoga Cup created by Paul Calvert at the Ticonderoga Club in Atlanta. The book itself does not contain this recipe but utilized the bar's pineapple syrup found within the book's pages. My guess is that book illustrator Bart Sasso who was in attendance and works at that bar suggested this one (the Cup sans recipe is mentioned in the syrup's description though). The presentation's side deck included the recipe as served to us; the recipes that I found online only specify the rum as English style, so Planteray's British Naval-style rum re-creation worked perfectly. However, in those sources, the sherry is listed as a drier Oloroso instead of the semi-sweet cream sherry that is an Eastern Standard/Equal Measure sherry house style. With the Oloroso, the recipe is akin to a rum and Cognac version of the American whiskey Izzy Bizzy Highball by Tom Bullock in his 1917 Ideal Bartender book.

bonfire of the vanities

1 1/2 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
3/4 oz Lustau Amontillado Sherry
1/2 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Caffé Lolita Coffee Liqueur (Mr. Black)
1/2 oz Ancho Reyes Chile Liqueur
1 dash Bittermens Mole Bitters

Stir with ice and strain into a Nick & Nora glass (coupe).Two Sundays ago, I returned to the Finding Mezcal book by Ron Cooper and Chantal Martineau to see if there were any glossed over recipes to use my recent purchase of Ancho Reyes liqueur. There, I was lured in by the Bonfire of the Vanities by Eryn Reece at the Wooly Public in Manhattan sometime between the bar opening in February 2017 and the book being published in June 2018. Once prepared, the drink showcased a smoke, coffee, chili pepper, and dried fruit bouquet. Next, grape and roast notes on the sip stepped aside for smoky, vegetal, roasted coffee, bitter, nutty, and chili pepper flavors on the swallow.

guadalajara

1 oz Reposado Tequila (Espolon)
1 oz Mezcal (Peloton de la Muerte)
1/2 oz Fernet Branca
1/2 oz Cinnamon Syrup
1 dash Angostura Bitters

Stir with ice and strain into a cocktail coupe.Two Saturdays ago, I was perusing an old set of online recipe flashcards for Backbar in Somerville when I came across the Guadalajara again. This was the recipe that I mentioned in the post on the The Alligator that I had been researching, and I estimate that it was on their menu circa 2012-2013. Perhaps this recipe was a riff on Misty Kalkofen's reposado tequila Toronto of sorts, the Guadalajara, created at Drink circa 2009-2010 when she was working along side Backbar's Sam Treadway. Here, the reposado tequila was split with mezcal, the agave syrup was swapped for cinnamon syrup, and the mole bitters were exchanged for Angostura. In the glass, this Guadalajara presented a vegetal, cinnamon, smoke, and menthol bouquet. Next, a caramel-driven sip opened up into smoky agave, cinnamon, bitter, minty, and menthol flavors on the swallow.

true romance

3/4 oz Olmeca Altos Reposado Tequila (Espolon)
3/4 oz Del Maguey Mezcal Vida (Peloton de la Muerte)
1/2 oz Cynar
1/2 oz Punt e Mes
1/2 oz Ancho Reyes Chile Liqueur
2 dash Bitter Truth Celery Bitters

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a half orange wheel (omit).Two Fridays ago, I purchased a bottle of Ancho Reyes Chile Liqueur, and that night I looked to my Excel spreadsheets for the Death & Co. books for an use. In the Welcome Home edition, I spotted the True Romance by Carey Jenkins in 2019 as a mezcal Negroni named after the Quentin Tarantino movie and inspired by co-worker Scott Teague's Straight Razor (I was unable to finds a recipe or other reference to this mezcal Negroni riff though). In the glass, True Romance approached the nose with vegetal and pepper aromas. Next, caramel and grape notes on the sip blossomed into smoky agave, pepper spice, and bitter herbal flavors on the swallow.

el chapo

3/4 oz Reposado Tequila (Espolon)
3/4 oz Capurro Ancholado Pisco (Macchu Pisco)
3/4 oz Cocchi Americano
3/4 oz Dolin Dry Vermouth (Noilly Prat)

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.Two Thursdays prior, I ventured back to A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood by Lynnette Marrero and Ivy Mix and spotted El Chapo. The drink was created by Lynnette Marrero and Jessica Gonzalez as a Latin American Vesper; since I was familiar with Jessica's work from the Death & Co. Cocktail Book and the NoMad Cocktail Book, I was excited to give this one a go. Moreover, the split base Martini with pisco reminded me of Ivy Mix's 50/25/25. In the glass, El Chapo proffered a lemon, floral, and earthy bouquet to the nose. Next, light orchard fruit notes on the sip slipped into vegetal, pear, and white grape flavors on the swallow.

humidor

1 1/2 Blended Aged Rum (Doorly's 12 Year)
1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Benedictine
1/2 oz Cynar
3 dash Orange Bitters (Angostura Orange)
6 drop Bittermens Mole Bitters

Stir with ice, strain into a coupe, and garnish with an orange twist.Two Wednesdays ago, I spotted a reference to a drink called the Humidor that seemed like a riff on Maks Pazuniak's 100 Year Old Cigar, so I tracked it back to the source. The recipe was crafted by London home bar enthusiast Charles Emberson and posted on his @chembo_cocktails Instagram; moreover, I made my rum choice by way of The Smuggler's Cove book's classification system's suggested labels. In the glass, the Humidor opened up with an orange, caramel, vegetal, and smoke bouquet. Next, a caramel-driven sip led into rum, vegetal, herbal, smoke, orange, and chocolate flavors on the swallow.

the last king of scotland

1 1/4 oz Blended Scotch (Famous Grouse Smoky Black)
1/4 oz Laphroaig 10 Year Scotch
3/4 oz Varnelli Punch Fantasia
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/4 oz Cynar
1 dash Bittermens Mole Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist.Two Tuesdays ago, Andrea and I grabbed a drink at Daiquiris & Daisies. When I mentioned to bartenders and co-owners Daren Swisher and Joe Cammarata that I had just bought a bottle of Punch Fantasia but was stumped on what to do with it after making Sother Teague's Bumbo, I asked if they had any recipe ideas. Joe was able to find this one, the Last King of Scotland, from his files; the cocktail was created by Carlo Caroscio for Backbar's 2018 Negroni Week menu and seemed alluring with Scotch, sherry, and Cynar in the mix. In the glass, the Last King of Scotland presented an orange, smoky, nut, vanilla, and raisin aroma. Next, grape and caramel notes mingled on the sip, and the swallow wrapped things up with smoky Scotch, raisin, vanilla, and toffee flavors.

outlander

2 oz Blended Scotch (Famous Grouse Smoky Black)
1/2 oz Maraschino (Luxardo)
2 dash Peychaud's Bitters
2 dash Absinthe (16 drop St. George)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist and a cherry.Two Mondays ago, The Educated Barfly paid tribute to the Varnish in Los Angeles after the bar announced that it was closing by featuring one of their cocktails, the Outlander. The drink was created by Mikki Kristola which was a name that I recognized from the Vatican City that helped to inspire by Italian Stallion. The recipe came across like Scotch Fancy Free mashed up with an Improved Scotch Cocktail, and the name reminded me of the Scotch-based Highlander – whether it be the Benedictine one or the Cherry Heering one. In the glass, the Outlander ascended to the nose with lemon, nutty cherry, and anise aromas. Next, malt and cherry notes on the sip approached with Scotch, nutty cherry, and anise flavors on the swallow.

decadence & elegance

1 3/4 oz Courvoisier Cognac (Monnet VSOP)
1/2 oz Marie Brizard Apry (Rothman & Winter Apricot)
3 bsp Housemade Allspice Dram (1/4 oz Hamilton's)
2 bsp Cynar (1/4 oz)
3 dash Angostura Bitters (2 dash)
2 Orange Peels plus 1 for Garnish

Express the 2 orange peels into the mixing glass, add the rest of the ingredients, stir with ice, strain into a cocktail glass, and garnish with an additional orange twist.A few weeks ago on Instagram, I spotted a recipe called Decadence & Elegance that cited Chuck Taggart's GumboPages blog, and two Sundays ago, I went to the source. The drink was crafted at Copa d'Oro in Santa Monica, California, at or before it was written about in 2009. Since apricot liqueur works well with Cynar and allspice dram such as in the Holy Joe and Firebreak, respectively, I was game to give it a try. In the glass, the Decadence & Elegance began with an orange, apricot, and Cognac bouquet. Next, orchard fruit, caramel, and a general richness on the sip danced into Cognac, apricot, allspice, and hint of vegetal-bitter flavors on the swallow.

brooklyn burns

1 1/2 oz Blended Scotch (Famous Grouse Smoky Black)
1/2 oz Ardbeg 10 Year Scotch
1/2 oz Cocchi Sweet Vermouth
1/4 oz Bigalett China-China (3/8 oz Torani Amer)
1 dash Angostura Bitters
Stir with ice, strain into a coupe (old fashioned glass) with a large ice cube, and garnish with a lemon twist.Two Saturdays ago, I decided to make another recipe from the 2020 book Community Cocktails called the Brooklyn Burns by Jonny Henningson at Delancey in Seattle. On paper, it appeared more like a Liberal crossed with a Rob Roy than a Brooklyn mashed up with a Bobby Burns, but the combination seemed delightful and perfect for my need of a nightcap. In the glass, the Brookyln Burns erupted with a lemon and peat smoke aroma. Next, grape, malt, and caramel notes on the sip traipsed into smoky Scotch and dark orange flavors on the swallow.

treaty of paris

1 oz Knob Creek Bourbon (Evan Williams Bonded)
1 oz Pierre Ferrand Ambre Cognac (Monnet VSOP)
3/4 oz Lustau East India Solera Sherry
1/4 oz Licor 43
1 dash Angostura Bitters

Stir with ice, strain into a coupe, and garnish with a cherry and a lemon twist.Two Fridays ago, I came across an online recipe flashcard set for the Baldwin & Sons Trading Co. in Woburn, MA, and I decided to make the Treaty of Paris. While this drink appears on their current menu, I found a menu photo that places it as early March 2017. The combination of Lustau East India Solera Sherry and Licor 43 is one favored by the Eastern Standard crew in the Black Douglas and Ponce de Leon; moreover, Equal Measure utilized that with the addition of Averna in their Velveteen. Once prepared, the Treaty of Paris brought forth lemon, Cognac, and nutty sherry aromas to the nose. Next, a grape-driven sip stepped aside for Bourbon, Cognac, raisin, citrus, vanilla, and allspice flavors on the swallow.

hamilton the hipster

3/4 oz Ford's Gin
3/4 oz Mulassano Bianco Vermouth (Dolin)
3/4 oz Cardamaro
1/2 oz Cynar

Stir with ice, strain into a double old fashioned glass with ice, and garnish with a grapefruit twist.Two Thursdays ago, I decided to make a drink that I had bookmarked from Robert Simonson's Substack called Hamilton the Hipster created at Brooklyn's Grand Army circa 2021. Simonson had attributed the recipe to general manager Ally Marrone, but Ally commented on my Instagram that it was the work of bartender Jon Nutter, and Jon replied that it was a collaborative effort with bartender Robby Dow. Jon described how, "I was messing around with a version 1.5 [oz] gin and .75 [oz] of the modifiers, and Robby proposed letting the bitters shine more. Loved the body on this drink!" The bar's Instagram describes how "Hamilton the Hipster is our seasonal gin Negroni with notes of spiced apple and cola using Cynar, Cardamaro, and bianco vermouth. Inspired by the internet sensation @hamilton_the_hipster_cat and his luscious mustache." Besides a cat-themed drink being pretty cool, I was curious for Cardamaro and Cynar was a duo that I utilized in the Goblins Turned to Stone. In the glass, Hamilton the Hipster welcomed the nose with grapefruit, plum, and herbal aromas. Next, a grape and caramel sip curled up into gin, funky herbal, and cola flavors on the swallow.

bumbo

1 1/2 oz Aged Rum (R.L. Seale 10 Year)
1/4 oz Smith & Cross Rum
1/2 oz Varnelli Punch Fantasia
2 dash Scrappy's Lime Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.Two Wednesdays ago, I stopped into a local liquor store on my way home, and I spotted a possibly mismarked price sign for Punch Fantasia at the undervalued price of $18 for the liter. While I did not know of too many recipes to make with it, it was too good of a price to pass up. Punch Fantasia is an unusual liqueur with caramelized fruits, citrus peel, toffee, vanilla, roasted coffee, and nut flavors and aromas infused into a rhum agricole base. When I got home, I was able to find an Imbibe article from 2019 with a trio of recipes, and I honed in on the Bumbo by Sother Teague at Amor y Amaro in Manhattan. I merged that drink spec with his 2016 Instagram post which had the addition of Smith & Cross and a grapefruit twist. In the glass, the Bumbo shared a grapefruit, butterscotch, and pecan nose. Next, caramel notes on the sip sailed into funky rum, hazelnut, and lime flavors on the swallow.

barley & gold

2 oz Irish Whiskey (Teeling Small Batch)
1/2 oz Salers Gentian Liqueur (Suze)
1/2 oz Carpano Bianco Vermouth (Dolin)
1/8 oz Tempus Fugit Crème de Banane
1/8 oz Yellow Chartreuse
1 dash Saline (4 drop 20%)

Stir with ice and strain into a coupe glass.Another drink that I had spotted in the 2020 Community Cocktails book put out by the Seattle bartending community was the Barley & Gold by Adam Aly at the Stampede Cocktail Club. The Irish whiskey, vermouth, and gentian liqueur combo was one that I have enjoyed since the Second Wife at Local 149 back in 2013, so I was game to give one with blanc vermouth and light accents of banana and Yellow Chartreuse a go. In the glass, the Barley & Gold showcased a herbal and floral bouquet. Next, a semi-sweet sip flowed into whiskey and gentian herbal flavors on the swallow with a hint of banana on the finish.

three ways out

1 oz Mezcal (Peloton de la Muerte)
1 oz Blanc Vermouth (Dolin)
1 oz Amaro Nonino

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.Two Mondays ago, I ventured back to the online recipe flashcards for the menu-less speakeasy, Idlewild in Charlotte, North Carolina. There, I was lured in by the Three Ways Out that reminded me of a blanc vermouth for Lustau East India Solera Sherry and mole bitters version of the Hawthorne's Under the Volcano. Once prepared, the Three Ways Out greeted the senses with orange, vegetal, and smoky aromas. Next, caramel and white grape on the sip bloomed into vegetal, orange, and smoky flavors on the swallow.

the ruthorford

1 1/2 oz Knob Creek Bourbon (Four Roses Small Batch)
1/2 oz Amaro Meletti
1/2 oz Amaro Nardini
1/4 oz Benedictine

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.Two Sundays prior, I returned to the 2020 Community Cocktails book and spotted a recipe from the late, great Murray Stenson at the Zig Zag Café in Seattle. That drink was the Rutherford which came across like a 3 liqueur Black Manhattan, and I was able to spot it in a 2017 menu photo on Yelp and also uncovered elsewhere that it was named after another bartender. Perhaps that bartender is the one who was mentioned in a 2012 Jeffrey Morgenthaler interview in FineEatDrink, "One of my favorite bars is also one of Murray Stenson's favorite bars, the Clinton Street Pub, and it's a great dive. They've got a great bartender named Phil Rutherford." In the glass, the Ruthorford launched off with bright orange oil, caramel dark orange, and violet floral aromas. Next, caramel and dark orange peel notes on the sip flowed into Bourbon, brown sugar, herbal, and orange flavors on the swallow.

the alligator

2 oz Fernet Branca
3/4 oz Lime Juice
1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
1/2 oz Cinnamon Syrup

Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lime wheel.Two Saturdays ago, I was researching a Fernet Branca recipe when Google led me to the Alligator on the The Educated Barfly's February 2023 post and video. The drink was attributed to Dante Wheat of the Neat Bourbon Bar in Louisville, Kentucky, as perhaps his take on a Jägerita (Jägermeister, Cointreau, lime, simple). The combination of Fernet Branca and orange liqueur was one that I encountered years ago in the Alcazar from Pioneers of Mixing at Elite Bars: 1903-1933 that inspired me to make a citrus spin of it with the Ali-Frazier. I later found an earlier Fernet-orange liqueur combination in Louis' Mixed Drinks from 1906 with the Fernet Cocktail. Here, that combination with lime and cinnamon syrup began with a lime, caramel, minty, and herbal aroma. Next, lime, orange, and caramel notes on the sip snapped at caramel, bitter herbal, menthol, and cinnamon flavors on the swallow. Overall, I was amazed at how much the Fernet dampened my robust batch of cinnamon syrup on the balance.

firebreak

1 1/2 oz Mezcal Verde Momento (Peloton de la Muerte)
1/2 oz Estancia Raicilla (Balam)
1/2 oz Giffard Apricot Liqueur (Rothman & Winter)
1/2 tsp St. Elizabeth Allspice Dram (Hamilton's)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.Two Fridays ago, I returned to the online flashcard sets for Dear Irving in Manhattan, and there I spotted the Firebreak from their Spring 2021 menu that would finally make use of my dusty bottle of raicilla. Raicilla is a "mezcal" produced in the tequila-centric state of Jalisco, and the quotes around the style are due to the fact that Jalisco is not legally sanctioned to make mezcal. I purchased that small bottle at the Guadalajara airport back in 2016 and was able to smuggle it into my bag of duty-free purchases, and I had only opened it for a taste and never a cocktail. A few years after that trip, Raicilla has become easier to purchase in this country, and thus craft recipes utilizing it began to appear. The Firebreak was essentially an Agave Old Fashioned akin to the Oaxacan Old Fashioned but instead of agave syrup, it was with the sweetener of apricot and allspice liqueurs that I had tried in drinks like the Sass Mouth and Pleasure Island. Once prepared, the Firebreak opened up with a grapefruit, vegetal, apricot, smoke, and allspice bouquet. Next, orchard fruit notes on the sip ignited into vegetal, smoky, apricot, and allspice flavors on the swallow. Indeed, the concept came across like a fruity Oaxacan Old Fashioned.

place de la concorde

1 3/4 oz Cognac (Monnet VSOP)
3/4 oz Punt e Mes
1/2 oz Maple Syrup
2 dash Peach Bitters (Fee Brothers)
2 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with both an orange and a lemon twist.Two Thursdays ago, I returned to A Quick Drink: The Speed Rack Guide to Winning Cocktails for Any Mood by Lynnette Marrero and Ivy Mix for ideas of that night's drink. There, I latched on to the Place de la Concorde as 2015 Speed Rack winner Brittini Rae Peterson's take on a Cognac Manhattan. The idea of a Manhattan-style drink with Punt e Mes and maple fondly reminded me of the Burlington at the Citizen, so I was curious to try the combination again. Once prepared, the Place de la Concorde opened up with an orange, lemon, maple, and Cognac bouquet. Next, grape notes and maple's richness on the sip gave way to Cognac, bitter herbal, and peach flavors on the swallow.