woolworth

1 oz Highland Scotch (Royal Brackla 12 Year)
1 oz Amontillado Sherry (Lustau)
1/2 oz Islay Scotch (Laphroaig 10 Year)
1/2 oz Benedictine
2 dash Orange Bitters (Regan's)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist.Two Thursdays ago, I was on the Bartender's Choice app and spotted a Woolworth that was different from the Woolworth that I sourced from the PDT Cocktail Book. Their version was also attributed to John Deragon at PDT in Manhattan circa 2007 but it varied by Scotch and sherry calls such that it reminded me more of Rhianon Enlil's Neutral Ground than the book's version. Since Amontillado seemed like a better sherry choice than Manzanilla, I gave this variation a go. Once mixed, this version of the Woolworth rose to the senses with a lemon, nutty, and peat smoke bouquet. Next, grape and caramel notes on the sip gave way to smoky Scotch, nutty sherry, and herbal flavors on the swallow.

king of the hoodlums

3/4 oz Cognac (Courvoisier VS)
3/4 oz Demerara Rum (Hamilton 86°)
3/4 oz Batavia Arrack (von Oosten)
1/2 oz Amaro Ciociaro
1/2 oz Crème de Cacao (Bols)
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 Wednesdays ago, I was inspired by the Cognac, Guyana rum, and Batavia Arrack split base in the 1930s Darling Cocktail, and I decided to mash it up with the Ciociaro-cacao combination from Little Branch's African Flower. Part of my thinking was due to how well crème de cacao and Batavia Arrack work in drinks like the 18th Century and Mutiny on the Mili Atoll. For a name, I dubbed this one the King of the Hoodlums after a character described in Herbert Asbury's The Barbary Coast book. James Riley who was better known to the San Francisco Police as that nickname came to San Francisco from New York City in 1868 and soon became one of the principal criminal ornaments. In the glass, the King of the Hoodlums showcased an orange, caramel, chocolate, and rum funk aroma. Next, caramel with a hint of orange peel on the sip parried with Cognac, funky and woody rum, chocolate, and orange flavors on the swallow.

my black and bitter heart

1 oz Rye Whiskey (Templeton)
1 oz Cognac (Courvoisier VS)
1 oz Punt e Mes
1/2 oz Campari
1/4 oz Coffee Liqueur (Mr. Black)
1 dash Angostura Bitters

Stir with ice, strain into a coupe glass, and garnish with a cherry.Two Tuesdays ago, I was scanning through the KindredCocktails database when I spotted the My Black and Bitter Heart created by the Boozenerd's for Valentine's Day in 2014 via their blog. The Punt e Mes, Campari, and coffee liqueur trio reminded me of the Demerara rum-based Coffee Negroni but here with a split base of rye and Cognac akin to the Saratoga and Vieux Carré. Once mixed, the My Black and Bitter Heart conjured up Cognac and herbal aromas. Next, grape and roast notes on the sip entered into rye, Cognac, bitter herbal, roast, coffee, and char flavors on the swallow.