empyrean

1 1/2 oz Sazerac Rye Whiskey
1/2 oz Lemon Juice (*)
1/2 oz Amaro Ramazzotti
1/2 oz Del Maguey Chichicapa Mezcal (Fosforo Ensemble)
1/4 oz Luxardo Maraschino

Shake with ice, strain into a cocktail glass, and garnish with a flamed (unflamed) orange twist.
(*) Note: the drink was a touch on the tart side, so perhaps 1/8 - 1/4 oz simple or demerara syrup to balance would prosper here. Two Saturdays ago, I spotted my friend Wendy Miller posting a drink called the Empyrean on her Instagram. It was created by Daniel Shoemaker at the Teardrop Lounge in Portland, Oregon, and was published in the softcover 2008 first edition of Left Coast Libations but not the hardcover 2010 second edition that I own. The only other reference I could find online was when Paul Clarke made this as part of his 2009 Thirty [Cocktails] in 30 [Days] series. One definition of empyrean is, "As a noun, it describes the highest celestial sphere or the dwelling place of God, angels, and beings of pure light. As an adjective (empyrean or empyreal), it means heavenly, sublime, or sky-related." The combination of American whiskey, Ramazotti, and Maraschino reminded me of the Front Street and Williamsburg but here with a citrus and smoky mezcal component. I set off that evening to try out this heavenly and sublime sounding recipe, and once prepared, it greeted the nose with an orange, rye, lemon, cherry, and smoke aroma. Next, lemon and caramel on the sip opened up into rye, vegetal root beer, tart lemon, and cherry flavors on the swallow with a smoke finish. Overall, it came across as a little tart, but with a touch of simple or demerara syrup, this should be on point.

pedro pan

1 oz Cihuatan Indigo 8 Year Rum (Planteray Mr. Fogg No. 1)
1 oz La Favorite VSOP Rhum Agricole (Rhum Clement)
1/2 oz Torino Vermouth (Cocchi)
1/2 oz Amaro Ramazzotti
1/4 oz Demerara Syrup
2 dash Lime Bitters (Scrappy's)

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lime hat (lime twist). Two Fridays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago and happened upon the Pedro Pan from the Summer 2023 menu. It is most likely named after Operation Pedro Pan which was the historic 1960s airlift of unaccompanied Cuban children to the United States to avoid Communist indoctrination. Rum and Ramazzotti have paired well before in the Smooth Operator with sherry and the Idle Class with Madeira, so I was curious to see how it did with sweet vermouth. In the glass, the Pedro Pan lifted an aroma of lime, root beer, and caramel to the nose. Next, grape and caramel notes on the sip landed on grassy rum, root beer, herbal, and lime flavors on the swallow.

late checkout

1 oz Gin (Tanqueray)
1 oz Manzanilla Sherry (Lustau)
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 oz TDL Red Bitter (Campari)
1 dash Gomme (1/8 oz Simple Syrup)

Shake with ice and strain into a coupe glass. Two Thursdays ago, I reviewed the drinks that I had selected from the online recipe flashcards for Portland's Teardrop Lounge, and I latched onto the Late Checkout from the 2022 menu's friend section. The drink was attributed to Donny Henderson at ABV in San Francisco where it was served on pebble ice with a twist (appears like an orange or perhaps a grapefruit one from Yelp photos) instead of up sans garnish, and the combination reminded me of Jamie Boudreau's Novara with different proportions and elongation with a crisp sherry. In the coupe, the Late Checkout sent a pine, passion fruit, and bitter orange aroma to the nose. Next, lemon, tangy tropical, and white grape notes on the sip delayed the offering of pine, bitter passion fruit, and peach flavors on the swallow with a savory almond finish.

behind the scenes

1 1/2 oz Banhez Mezcal (Convite)
1/2 oz Torino Vermouth (Cocchi)
1/2 oz Amargo de Chili (Ancho Reyes)
1/4 oz Yellow Chartreuse
2 drop Hellfire Bitters (Homemade)

Stir with ice and strain into a snifter glass with one cube (old fashioned glass with a large ice cube). Two Wednesdays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago and landed on the Behind the Scenes from the Winter 2022 menu that was described as "mezcal Vieux Carré-ish". Since I have had the combination of mezcal, sweet vermouth, and chili liqueur with bitter liqueurs like Campari in the Bordertown and Ciociaro in the Leatherman, Yellow Chartreuse seemed like it would do well here. Stirred and strained, the Behind the Scenes donated a minty herbal, roasted vegetal, and smoke bouquet to the nose. Next, a grape-driven sip revealed smoky mezcal, dried vegetal, honey, and pepper spice flavors on the swallow.

i am not left handed

1 1/2 oz Batavia Arrack van Oosten
1 oz Cynar
1/2 oz Giffard Pamplemousse Grapefruit Liqueur (St. Elder)
2 dash Bittermens Tiki Bitters (1 dash Bittermens Grapefruit + 1 dash Bittercube Trinity)

Stir with ice, strain into a coupe glass, and garnish with a grapefruit twist. Two Tuesdays ago, I was searching the web for Batavia Arrack recipes when I came across the I am not Left Handed from Rumba in Seattle circa 2017. The recipe was posted on the Bar Faith blog, and the name is most likely a reference to sword duel scene in The Princess Bride where both combatants announce their respective handicap. Batavia Arrack and Cynar have paired solidly in the Los Batman and the My Triumphs, My Mistakes but only in a split base. Moreover, Cynar and grapefruit liqueur have worked well in drinks like the Tres Amigos and I utilized it in the This is not Berlin. In the glass, the I am not Left Handed lunged forth with grapefruit oil over funky herbal aromas. Next, caramel and grapefruit notes on the sip parried earthy rum, funky herbal, and grapefruit flavors on the swallow.

unsinkable

3/4 oz Smith & Cross Rum
3/4 oz Jamaican Rum (Coruba)
1/2 oz St. George Bruto Americano
1/2 oz Giffard Banana Liqueur (Tempus Fugit)
1/2 oz Sweet Vermouth (Cocchi)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Mondays prior, I opened up the Bartender's Choice Volume 3 app and was drawn in by the Unsinkable. It was crafted by Brandon Bramhall at Nashville's Attaboy in 2021 as a Banana Kingston Negroni of sorts akin to the Banana Boulevardier. Once mixed, the Unsinkable floated to the nose with an orange, cinnamon, caramel, rum funk, and pine tree aroma. Next, caramel and grape notes on the sip were salvaged by funky rum, pine, bitter orange, and banana flavors on the swallow.

reanimator

1 1/2 oz Aged Jamaican Rum like Planteray Xaymayca (1 oz Appleton 8 Year + 1/2 oz Smith & Cross)
1/2 oz Planteray OFTD Rum
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 oz Zombie Mix (*)

Whip shake with crushed ice, pour into a Zombie glass (ceramic mug), fill with crushed ice, and garnish with a mint sprig (3 sprigs).
(*) Equal parts Grenadine, Falernum (Velvet), Curaçao (Pierre Ferrand), and Absinthe (Kübler). I used 1/2 tsp each, which came out to 1/3 oz total instead of 1/4 oz. Two Sundays ago, I found the Reanimator by "Tiki Commando" Jason Alexander in the Minimalist Tiki book, and it appeared like a Hurricane crossed with aspects of the 1934 Zombie. There are a few Zombie riffs like the Sunakora Zombie that take things in this passion fruit route; however, since Jason has a great track record with drinks, I needed to sample his take on things. Once assembled, the Reanimator gave forth a mint aroma over funky rum and anise elements. Next, lemon with a tart tropical fruit note on the sip flowed into funky rum, passion fruit, and anise flavors on the swallow.

momose manhattan

1 1/2 oz Rye Whiskey (Rittenhouse)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Amaro Braulio
1/2 oz Pineau des Charentes (Guerin)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Saturdays ago, I was perusing The Madrusan Cocktail Companion when I was lured in by the Momosé Manhattan from Julia Momosé in 2021 that she published in her The Way of the Cocktail book. Rye, amaro, and Pineau des Charentes is a motif that worked well in the Cooper with Averna, so I was curious to see the effect with Braulio and sweet vermouth. Moreover, I later spotted a recipe for the Charentes Manhattan on Reddit that was rye, a split of sweet vermouth and Pineau des Charentes, and Angostura Bitters, so the Braulio inclusion definitely seemed like it could work in place of the bitters. In the glass, the Momosé Manhattan gave forth a lemon, apricot, and grape bouquet to the nose. Next, grape and melon notes on the sip opened up into rye, bitter herbal, pine, and cherry flavors on the swallow.

venus's point

1 1/2 oz Pineau des Charentes White (Guerin)
1/2 oz Rhum Agricole (JM 100° Blanc)
3/4 oz Lemon Juice
1/4 oz Passion Fruit Syrup
1/4 oz Orgeat

Shake with ice, strain into a coupe glass, and garnish with a lemon wheel (twist). Two Fridays ago, I started searching the web for Pineau des Charentes recipes when I landed upon the Venus's Point by Ivy Mix at Leyenda that she posted on her Instagram. It is her lower proof Saturn riff "using passion fruit and orgeat to bring out the tangy and nutty notes of Pineau." In the glass, the Venus's Point orbited the nose with a lemon, passion fruit, and apricot aroma. Next, a creamy lemon and tropical sip was eclipsed by apricot, passion fruit, grassy funk, and nutty flavors on the swallow. Overall, the effect besides being a bit lower in ABV was to shift the balance to something more fruity and grassy instead of botanical and spiced given the omission of the gin and falernum from the late 1960s classic.

naked in the rain

3/4 oz Mezcal (Convite)
3/4 oz Aperol
3/4 oz Elderflower Liqueur (St. Elder)
3/4 oz Lime Juice

Shake with ice and strain into a coupe glass. Two Thursdays ago, I looked to The Bartender's Choice Volume 3 app for a recipe and became stuck on the Naked in the Rain by Zack Gelnaw-Rubin at Manhattan's Attaboy in 2022 as perhaps a more affordable riff on the Naked & Famous. Overall, it was akin to the Shaddock with mezcal and lime instead of Genever and lemon; moreover, the spirit, Aperol, elderflower, citrus combination is one that I first learned about through Paul Clarke's Dunniette. Once shaken and strained, the Naked in the Rain precipitated a vegetal, orange, floral, and smoke aroma. Next, lime and orange notes on the sip splashed into smoky mezcal, orange, grapefruit, and floral flavors on the swallow.

driftwood ember

1 oz Mezcal (Convite)
1 oz Coco-Washed Wray & Nephew Rum (Regular Wray) (*)
1/2 oz Cocchi Americano
1/2 oz Dry Vermouth (Noilly Prat --> Servito Blanc) (*)
1/4 oz Giffard Crème de Cacao (Bols)
1/4 oz Ancho Reyes Verde Liqueur
(2 dash Bittermens Mole Bitters)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a pandan leaf (omit).
(*) The first time I made it, I did it according to the recipe flashcard which mentioned only Wray & Nephew Rum. I then spotted that the Yelp menu photo which listed what I thought said cacao Wray, so I added in 2 dash of chocolate bitter and swapped the dry vermouth for blanc to give it a little more roundness. The menu actually said "coco-washed" which is probably coconut oil fat washed, not chocolate, which makes sense with the pandan garnish with the beach-inspired name. Perhaps a mix of Wray & Nephew and coconut rum would work without fat washing a whole batch. Two Wednesdays ago, I returned home from a canasta industry night sponsored by Drambuie and wanted an easy to make drink to round out the evening. I decided to return to my stockpile of Ancho Reyes Verde recipes and selected the Driftwood Ember at Pink Rabbit in Portland, Oregon, via online recipe flashcards. There, the rum was specified as Wray & Nephew which lured me in. After making it, I was able to find the drink in a January 2023 Yelp menu photo which listed the rum as "Coco-washed Wray" that the flashcards did not mention. At first, I mis-interpreted it as cacao nib-infused and added chocolate bitters when I remade this the next evening which rounded out the drink; however, the menu was really suggesting fat washing with melted coconut oil as I have done at a previous bar job (this time, I did not have Rusty Nails to blame though). As a general rule, I do not fat wash anything at home for single drinks, so perhaps adding in a coconut rum or liqueur (of which I have neither here) could get the flavor closer in a pinch. So with that said, take this recipe and post for what it is worth with all these concerns in mind. When prepared with the blanc vermouth (for roundness and body) and chocolate bitters on the second pass, the Driftwood Ember smoldered to the nose with a smoke, vegetal, rum funk, and chocolate bouquet. Next, white wine, apricot, and roast notes on the sip opened up into funky rum, spicy pepper, chocolate, and smoke flavors on the swallow.

the diary of horace wimp

1 1/2 oz Rye Whiskey (3/4 oz Old Overholt 86° + 3/4 oz Rittenhouse Bonded)
1/2 oz Amaro Montenegro
1/2 oz Coffee Liqueur (Borghetti)
1/4 oz Peated Scotch (Ardbeg 10 Year)
2 dash Walnut Bitters (Strongwater)

Stir with ice and strain into a coupe glass. Two Tuesdays ago, I was lured in by a drink created and posted by Philadelphia cocktail enthusiast Alan Grove as part of his Mixtape Monday series on Instagram called The Diary of Horace Wimp. This tribute to the 1979 song by the Electric Light Orchestra utilized the pairing of Amaro Montenegro and coffee liqueur which have appeared in drinks like the Poderoso and Backbar's Black Magic, so I was curious to try it here as a Black Manhattan-Revolver mashup of sorts. In the glass, The Diary of Horace Wimp showcased a coffee roast and peat smoke aroma. Next, roast and nectarine notes on the sip became hitched to rye, coffee roast and bitterness, tangerine, and peat smoke flavors on the swallow.

rockabilly

1 oz Domaine du Manoir de Montreuil Calvados (Morin Selection)
1 oz Navarre Pineau des Charentes (Guerin)
1/2 oz Rhum JM VSOP (Clement)
3/4 oz Lemon Juice
1/2 oz Simple Syrup

Shake with ice and strain into a coupe glass. Two Mondays ago, I sought out more uses for my new bottle of Pineau des Charentes, so I looked to the Death & Co.: Welcome Home book and found the Rockabilly. The drink was created by Adam Griggs in 2019 as a riff on the classic Pompadour – a recipe from Frank Meier's 1934 The Artistry Of Mixing Drinks which pairs the fortified wine with an aged rhum agricole and lemon juice. I made the Pompadour back in 2011 when I last purchased a bottle of Pineau des Charentes, and here, the concept was taken in an apple direction. Once mixed, the Rockabilly gave forth an apple, floral, and nectarine aroma. Next, lemon notes on the sip danced their way into apple, funky rum, melon, and fresh apricot flavors on the swallow.

mugshot shawty

1 1/2 Bourbon (Evan Williams Bonded)
1/2 oz Fernet Branca
1/2 oz Campari
1/2 oz Strega

Stir with ice and strain into an old fashioned glass with ice. No garnish needed — just let the liqueurs' aromatic spices and botanicals shine through. Two Sundays ago, I became inspired by the previous night's Burning Times of gin, Strega, Fernet, and bitters and wanted to tinker. Since Campari and Strega paired together rather well such as in the Rachel Wall and the Count's Swizzle, I turned this into a Ferrari (Fernet-Campari) adventure. For a spirit, I considered apple brandy, American whiskey, gin, or a split base, and I opted for Bourbon for it offered a rich and relatively smooth canvas to paint these bold liqueur flavors onto. The Italian trio of liqueurs made me think of organized crime which got me thinking of mugshots that led me to the phenomenon of attractive arrest photos, so I dubbed this one the Mugshot Shawty. Once assembled, the drink showcased caramel, fennel, and minty pine aromas. Next, caramel and orange notes on the sip expanded into Bourbon, gentian, minty-menthol, orange, and vanilla flavors on the swallow.

burning times

2 oz Plymouth Gin (Tanqueray)
3/4 oz Strega
1/4 oz Fernet Branca
2 dash Boker's bitters (2 dash Bitter Housewife Cardamon + 1 dash Scrappy's Aromatic)

Stir with ice, strain into a glass (coupe), and garnish with a lemon twist. Two Saturdays ago, I was perusing the Kindred Cocktails database when I came across the Burning Times created by Chris Amirault in 2010 and posted in a Strega thread on eGullet. Chris described the name after he crafted the combination as, "Settling on Burning Times Cocktail: Stregheria is Italian for witch, and Plymouth County, Massachusetts, is where Salem is located. And Salem, you know..." Chris cited the Ott's Special from The Café Royal Cocktail Book of gin, Strega, dry vermouth, and orange bitters as inspiration, and I tried and wrote up a similar drink from that time period called the Berkeley Hotel Cocktail that was less gin forward and lacked the orange bitters. Since Strega and Fernet Branca have worked well together in the Stregasaurus and Broken English, I was curious to try them here. In the glass, the Burning Times gave forth a lemon, vanilla, star anise, licorice, and minty aroma. Next, a slightly caramel sip bloomed into pine, minty, menthol, and licorice flavors on the swallow with a honey-vanilla finish.

hotel california

1 1/2 oz Mount Gay Eclipse Rum (Doorly's 12 Year)
1 oz Pineau des Charentes (Guerin)
1/2 oz Wray & Nephew Overproof Rum
3/4 oz Lime Juice
1/2 oz Cinnamon Syrup
1/4 oz Giffard Apricot Liqueur (Rothman & Winter)
1 dash Bitter End Moroccan Bitters (1 dash Bitter Housewife Cardamom + 1 dash Bittercube Corazon)

Shake with ice and strain into a cocktail coupe. Two Fridays ago, I wanted to utilize my purchase of Pineau des Charentes that was returning to my home bar for the first time in almost a decade, so I searched my Death & Co. book spreadsheets. The recipe that jumped out to me was the Hotel California by Matthew Belanger in 2015 via the Death & Co: Welcome Home book. Pineau des Charentes has worked well with orchard fruit flavors before like pear in the Everything Nice and Mirabelle plum in the Blue Hour, and I was curious to see how the grape must flavors played with apricot. Here, the Hotel California checked in the nose with a cinnamon, tropical rum funk, and orchard fruit bouquet. Next, lime and white grape notes on the sip flowed into funky rum, apricot, honey, and cinnamon flavors on the swallow.

future tense

1 1/2 oz Mezcal (Convite)
1/2 oz Nocino (Russo)
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1 dash Chocolate Bitters (Bittermens)
1 peel Grapefruit (2.5" x 1")

Shake with ice and strain into a cocktail coupe. Two Thursdays prior, I fired up the Bartender's Choice Volume 3 app for drink inspiration, and I landed upon the Future Tense by Chloe Martin at Nashville's Attaboy in 2024. Since walnut liqueur and agave spirits have paired well in the Five Points and Man of La Mancha, I was curious to try it in a Sour format. In the glass, the Future Tense foretold a vegetal, grapefruit, and smoke aroma. Next, a lemon sip sped into smoky mezcal, grapefruit, and walnut flavors on the swallow with a chocolate finish.

doomsayer's punch

1 oz Cognac (Courvoisier VS)
1 oz Jamaican Rum (Smith & Cross)
1/2 oz Amaro Braulio
1/2 oz Crème de Cacao (Bols)
1/2 oz Lemon Juice
1 dash Absinthe (8 drop St. George)

Shake with ice, strain into an old fashioned glass with ice, and garnish with freshly grated nutmeg. I was inspired by the previous night's Doomsayer which was a Japanese whisky-mezcal Old Fashioned with Braulio and cacao, and I decided to riff on it. I took it in the way of a Cognac-Jamaican rum punch structure with a tip of the hat to Jason Alexander's Doomsayer's Grog. I found that lemon juice and a dash of absinthe worked better here than my first thoughts of lime juice and dashes of Angostura Bitters. In the end, the Doomsayer's Punch gave forth a nutmeg aroma over caramel, rum funk, pine resin, and anise. Next, lemon and caramel notes on the sip opened up into brandy, pine, rum funk, chocolate, pineapple, and anise flavors on the swallow. Perhaps a little Demerara syrup might round this drink out a touch since the original had the same spirit to liqueur ratio without the citrus subtracting from the sweetness.

doomsayer

1 1/2 oz Japanese Whisky (Toki)
1/2 oz Mezcal (Convite)
1/2 oz Amaro Braulio
1/2 oz Crème de Cacao (Bols)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Tuesdays ago, I opened up The Bartender's Choice Volume 3 app and was lured in by the Doomsayer by Jon Nutter at Manhattan's Attaboy in 2017. I first experienced Braulio and cacao combined in a drink on the menu while working at Russell House Tavern called the Ibsen's Door and later in the Coperta Da Sci, so I was curious to try it here with Japanese whisky and mezcal. Moreover, the combination of Japanese whisky and mezcal was one that prospered in the Tokyo Conference similarly supported by an amaro and a liqueur. The name made me think of the Doomsayer's Grog, but this one has half the build volume and close to half the alcohol content; that tropical aspect did inspired me to make something with citrus the next night though. In the glass, the Doomsayer proffered orange, chocolate, pine, and smoke aromas to the nose. Next, caramel on the sip foretold whisky, vegetal, chocolate, bitter herbal pine, and smoke flavors on the swallow.

scorched earth

2 oz Cognac (Courvoisier VS)
1/2 oz Sweet Vermouth (Cocchi)
1/2 oz Cynar

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Mondays ago after returning back from our Vermont beer adventure, I turned to The Madrusan Cocktail Companion book and selected the Scorched Earth. The recipe was crafted by Nicholas Hearin at Restaurant Eugene in Atlanta circa 2006, and it is a different Scorched Earth than the mezcal one from Ward 8. Overall, it came across like a brandy Little Italy which sounded like a great nightcap build. Moreover, the name reminded me of the similarly three ingredient, spirits-forward, and Cognac-based Burnt Fuselage from the 1927 Barflies and Cocktails book with a more bitter instead of orange-flavored angle. In the glass, the Scorched Earth initiated a lemon, grape, and rich Cognac aroma. Next, grape and caramel notes swirled on the sip before opening up into brandy and funky herbal flavors on the swallow.

dark intentions

1 oz Blanco Tequila (Fosforo)
3/4 oz Chili Liqueur (Ancho Reyes)
1/2 oz Lime Juice
1/3 oz Vanilla Syrup
1/4 oz Crème de Cacao (Bols)

Shake with ice and strain into a coupe glass. To make use of the other half of the lime that I juiced for the Headhunter's Curse and to have a recipe to post on Instagram for when Andrea and I were on a beer adventure in Burlington, Vermont, the next night, that Saturday I also made the Dark Intentions. It was created by Steven Roennfeldt of Steve the Bartender fame as spotted when one of my friends made it on their Instagram. Overall, it reminded me of Erick Castro's Ninth Wonder with vanilla added in plus different proportions. In the glass, the Dark Intentions lurked under the nose with a vegetal pepper, earthy chocolate, and vanilla aroma. Next, lime and roast notes on the sip plunged into tequila, spicy pepper, and chocolate flavors on the swallow.

the headhunter's curse

1 oz Añejo Tequila (Cimarron Reposado)
3/4 oz Las Vegas Distillery Dark Rum (Coruba)
3/4 oz Lime Juice
1/2 oz Tempus Fugit Crème de Banane
1/2 oz Ginger Syrup
1 dash Bittermens Tiki Bitters (Bittercube Trinity)

Whip shake with crushed ice, pour into an old fashioned glass (ceramic mug), and fill with crushed ice. Garnish with a singed paper umbrella, cherry, and smoldering cinnamon stick. Two Saturdays ago, I was feeling energized after my work shift, so I decided to make a tropical number called The Headhunter's Curse created by home enthusiast Carrie Dushey and posted on her Instagram account. This drink was part of her Halloween month of spooky cocktails, and overall, its banana-ginger combination reminded me of the Without Faculty and Holy Molé! but with a split base of aged tequila and dark rum instead of Bourbon and Scotch, respectively. In the headhunter mug, The Headhunter's Curse tracked down acrid cinnamon smoke over caramel, dried fruit, and ginger aromas. Next, a lime and caramel sip was displaced by vegetal tequila, funky rum, cooked banana, and ginger flavors on the swallow.

hand-me-down

1 1/2 oz Rye Whiskey (Old Overholt 86°)
1/4 oz Allspice Dram (Hamilton's)
3/4 oz Lemon Juice
3/4 oz Orgeat
1 dash Chocolate Bitters (Bittermens)

Shake with ice and strain into a glass. Two Fridays prior, I got home from my bar shift and opened up The Bartender's Choice Volume 3 app to find the Hand-Me-Down by Zack Gelnaw-Rubin at Manhattan's Attaboy in 2022. The idea reminded me of a drink that we had on the River Bar menu when I first started working there in March 2018 called the Allston Christmas as an allspice dram and bitters version of a Bee's Knees created by Haley Hamilton. The name refers to the September 1st local holiday (and a day or two before and after) where the student-rich part of Boston experiences a widespread moving day, so piles of free furniture, home goods, and more are left on the curb for folks to take. Given the used nature of those items, it matches the Hand-Me-Down's general theme.

Allston XMAS
• 2 oz Gin
• 3/4 oz Honey Syrup
• 3/4 oz Lemon Juice
• 1/4 oz Allspice Dram
• 2 dash Angostura Bitters
Shake with ice and strain into a cocktail coupe.

In the glass, the Hand-Me-Down donated a rye, almond, and allspice aroma to the nose. Next, a creamy lemon sip opened up into rye, nutty, and allspice flavors on the swallow with a chocolate finish.

barracuda

1 1/2 oz Mezcal (Convite)
1/4 oz Rhum Agricole (JM Blanc 100°)
3/4 oz Lime Juice
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Orgeat

Shake with ice, strain into a double old fashioned with ice (cracked ice), and garnish with a lime wedge (wheel). Two Thursdays ago, I reached for my copy of The Madrusan Cocktail Companion book and landed upon the Barracuda by Alicia Perry and Anthony Schmidt at The Lafayette Hotel & Club in San Diego circa 2023. While there are several Barracudas on the blog including the tropical Galliano one and the two sherry-dark spirit citrus ones, this recipe is unique and closer to the Tia Mia with less rum and a funky one instead of an aged one. Once prepared, the Barracuda swam to the senses with a lime and smoky agave aroma. Next, a creamy lime sip welcomed a smoky agave, grassy vegetal rhum, nutty, and orange flavors on the swallow with vegetal funk finish.

sylbaris

1 1/2 oz Rhum Agricole (Baie des Tresors)
3/4 oz Amaro Averna
1/2 oz Suze Gentian Liqueur
1/4 oz Falernum (Velvet)
1 dash Angostura Bitters
1 dash Absinthe (8 drop St. George)

Stir with ice, strain into a coupe glass, and garnish with a lime twist. Two Wednesdays ago, while writing up the Gentlemen's Exchange for the blog, I was inspired to create something new. I took that drink's Averna-Suze duo and added in influences of the falernum from the Bywater and the rhum agricole-Suze combination of the Fort de France and other recipes. I bolstered the effect of the small amount of falernum with lime oils in the garnish (perhaps with my Loyal Nine version of the Georgetown Club in mind) and clove notes from the bitters. For a name, I dubbed this one the Sylbaris after Ludger Sylbaris, a Martinician sailor who surprisingly survived the 1902 eruption of Mount Pelée due to the shielding and protection of his thick jail cell walls although not without sustaining burns; he later traveled with the Barnum & Bailey Circus as a celebrity. Once the final iteration was strained and garnished, the Sylbaris offered up lime, grassy, herbal, and anise aromas to the nose. Next, the Averna's caramel came through on the sip that was chased by rhum's grassy funk melding into the gentian earthy herbal of the Suze, and joined by falernum's lime, that liqueur and the bitter's clove, absinthe's anise, and Averna's caramel-herbal flavors on the swallow.

i'm on fire

2 oz Mezcal (Covite)
1 oz Pineapple Juice
3/4 oz Honey 1:1 Syrup
1/2 oz Lime Juice
2 dash Cholula Hot Sauce (Sriracha)

Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with ancho chili (cayenne) powder and a pineapple leaf (omit). Two Tuesday ago, I was perusing the Kindred Cocktails database when I came across the I'm on Fire by New York City bartender Sarah Morrissey as her answer to a spicy Margarita that was published in Punch. The Punch article had no date attached, but I was able to find references on the web to as early as 2022 for this possibly Bruce Springsteen-inspired number, and this one joins Sarah's Greyfriar (that was published in Amanda Schuster's New York Cocktails book) on the blog. Since the recipe came across like a Bone Crusher gussied up with honey and pineapple juice, I was ready to give this one a whirl. Here, the I'm on Fire lit up the senses with a chili pepper, vegetal, and smoke aroma. Next, pineapple, honey, and lime notes on the sip were converted into mezcal, pepper spice, and honey flavors on the swallow.

gentlemen's exchange

1 1/2 oz Rye Whiskey (Rittenhouse)
3/4 oz Sweet Vermouth (Cocchi)
1/2 oz Suze Gentian Liqueur
1/2 oz Averna (*)
1 tsp Coffee Liqueur (Luxardo Espresso) (*)
3 dash Absinthe (24 drop St. George) (*)
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist.
(*) This adaptation was originally created and published with Foro Amaro, cold brew concentrate, and 4 dashes of absinthe. Two Mondays ago, I decided to make the Gentlemen's Exhange by Leo Robitschek at The NoMad Bar in Manhattan circa 2016. I had previously skipped over the recipe in The NoMad Cocktail Book which calls for Foro Amaro and cold brew concentrate which I do not have at home. The version in The Madrusan Cocktail Companion replaces the Foro Amaro and cold brew concentrate for Averna and coffee liqueur which made the drink more accessible. Indeed, Averna and gentian liqueur worked well together in the Southern Gentleman and the Zig Zag Wanderer, so I was ready to give it a go here. In the glass, the Gentlemen's Exchange showcased a grapefruit, rye, and gentian-herbal aroma. Next, grape and roast notes on the sip welcomed in rye, gentian-coffee bitterness, and anise flavors on the swallow.

oumuamua

1 oz Coppali White Rum (Rhum Barbancourt 110° White)
1 oz Sherry (Lustau Amontillado)
1 1/2 oz Pineapple Juice
1/2 oz Coconut (Coco Lopez)
1/4 oz Lime Juice

Whip shake with crushed ice, pour into a Collins glass (ceramic mug), and fill with crushed ice. Garnish with mint sprigs and a spritz of absinthe (8 drop St. George).

Two Sundays ago, I decided to make another recipe from The Varnish in Los Angeles to follow the Castaway from two nights prior called the Oumuamua. This one was found in an online recipe flashcard set for their February 2019 menu, and the structure was very similar to their house Piña Colada with a different rum, a base split with sherry, and different garnishes that made me think of a merger with a Sherry Colada. The Educated Barfly attributed this drink to Brian Teterakis at The Varnish in the 2016-17 time frame, and that video called for aged rum and Oloroso; I, however, opted for Barbancourt White, a grassy unaged rum like Coppali, along with Amontillado to align with the flashcard that I had found. The name sounded rather like a Hawaiian fish akin to the Humuhumunukunukuapua'a (hence the sea creature mug utilized) until I later discovered that it was dubbed after a few hundred meters long elongated object that passed through our solar system possibly from another star that was discovered in 2017, so that would be put at the latter end of the video's dateline. The name is indeed Hawaiian meaning "a messenger from afar arriving first," and once prepared, the messenger to arrive first was the absinthe's anise and licorice aromas over that of the mint, grassy rum, coconut, and pineapple. Next, a creamy grape and pineapple sip opened up into grassy rum, coconut, and nutty sherry flavors on the swallow with a pineapple and lime finish.

jennie jerome

1 oz Martell Cognac (Courvoisier VS)
1 oz Laird's Bonded Apple Brandy
1/2 oz Punt e Mes
1/4 oz Maraschino (Luxardo)
1 tsp Cynar
2 dash Grapefruit Bitters (Bittermens)

Stir with ice and strain into an old fashioned glass with a large ice cube. Two Saturdays ago, I was in the mood for a stiff nightcap after my last bar shift of the week, and the Jennie Jerome at the NoMad in London called out to me via online recipe flashcards. Jennie, best known for being the mother of Winston Churchill, was raised in the family's mansion in the heart of modern-day NoMad neighborhood in Manhattan, and that tied together well the location of the original NoMad bar and this spot's British location. Some Manhattan Cocktail genesis stories revolved around her at the Manhattan Club, so I am surprised that this is not more of a direct riff on that instead of what appears like a Corpse Reviver #1 crossed with a Grand Street. Once prepared, the Jennie Jerome greeted the senses with a brandy and nutty cherry bouquet. Next, a grape and cherry sip revealed Cognac, apple, herbal, and bitter cherry flavors on the swallow.

castaway

1 1/2 oz Bounty Aged Rum (3/4 oz Hamilton's Demerara River 86° + 3/4 oz Coruba)
1 1/2 oz Pineapple Juice
1/2 oz Amaretto (Luxardo)
1/2 oz Coconut (Coco Lopez)
1/4 oz Lime Juice

Whip shake with crushed ice, pour into a Collins (double old fashioned) glass, and fill with crushed ice. Garnish with Angostura Bitters (3-4 dash), a cherry, and a "fucked up umbrella". Two Fridays ago, I was looking for uses of my opened can of coconut cream, when I happened upon the Castaway at The Varnish in Los Angeles from their December 2018 menu through online recipe flashcards. The structure was very similar to their house Piña Colada with the addition of amaretto in place of some of the rum and the wind-swept inversion of their classic's paper umbrella. Amaretto has appeared in two tropical drinks on the blog, namely the 1937 Caribbean Punch and Kanaloa's more modern Ka Lima Lima Hema, so I was intrigued to try it here with the coconut. In the glass, the Castaway stranded the nose with clove aromas from the bitters garnish. Next, a creamy pineapple sip drifted over to rum, almond, coconut, and apricot flavors on the swallow.

howl on the hill

1 1/2 oz El Dorado 15 Year Rum (12 Year)
1/2 oz Santa Teresa 1796 Rum (Planteray Panama 1997)
3/4 oz Carpano Antica Sweet Vermouth (Cocchi)
1/2 oz Fernet Branca
1/4 oz Yellow Chartreuse
1 dash Vieux Pontarlier Absinthe (12 drop Kübler)

Stir with ice and strain into a cocktail coupe. After receiving a half-full sample bottle of El Dorado 12 Year at the end of the grand tasting at Boston Rum Week 2026, I decided two Thursdays ago to delve into the Death & Co.'s books for drinks that I previously skipped over. The one I selected first was Howl on the Hill by Jessica Gonzalez in 2009 at the original Manhattan branch that I found in the Death & Co.: Modern Classic Cocktails book. The drink read like a dark rum Hanky Panky or Stingray, and Fernet and Yellow Chartreuse have worked well together in recipes like the Corpse Reviver #4 and Good Things Come. Jessica described how any drink with Fernet needs a reference to San Francisco which is perhaps why the "hill" part of the name came about; the "howl" aspect made me think of Allen Ginsberg's poem, and he wrote that during his San Francisco days in the 1950s. In the glass, the Howl on the Hill enchanted the senses with a caramel, grape, and menthol aroma. Next, grape and caramel notes continued on into the sip where they were joined by dark rum, minty, menthol, and anise flavors on the swallow.

fortress of solid dudes

1 oz Ancho Reyes Verde Chile Liqueur
1/2 oz Campari
1/2 oz Giffard Apricot Liqueur (Rothman & Winter)
3/4 oz Lemon Juice
3/4 oz Coconut Cream (Coco Lopez)
1/4 oz Rich Simple Syrup (1/4+ oz 1:1)
4 dash Peychaud's Bitters
4 dash Absinthe (32 drop St. George)
1 drop Orange Flower Water

Whip shake, pour into a Highball glass (ceramic mug), fill with crushed ice, and garnish with a lime wedge, cherry, and pineapple leaf (mint sprigs only). Two Wednesdays prior, I searched my computer for recipes that called for Ancho Reyes Verde Chile Liqueur, and it pulled up the Fortress of Solid Dudes by Chris Elford at Navy Strength in Seattle from the 2020 Community Cocktails book. This pun on the Superman fortress of solitude was described on the menu as, "Apricot, coconut, and green chile just met at a house party and bonded over their love for everything from comics to Campari. Life is weird!" I was able to find photos of the drink on Yelp in 2018 served in a label-less tin can and garnished with mint and on their Instagram earlier this year in a Pearl Diver glass with mint. On paper, it reminded me of the Tradewinds as well as my Campari-laden riff the Sidewinds; moreover, the Ancho Reyes for spirit swap was something that I experienced in the Chili Southside. Once garnished, the Fortress of Solid Dudes gave forth a mint over green chili and coconut aroma. Next, a creamy lemon sip with hints of orchard fruit flowed into chili pepper, coconut, and bitter orange-red fruit flavors on the swallow with an anise finish.

oaxaca negroni

1 oz Xicaru 102° Mezcal (1 1/4 oz Convite 80°)
1 oz Dolin Sweet Vermouth (Cocchi)
1/2 oz Cynar
1/2 oz Aperol
1/4 oz Agave Syrup (omit)
4 drop Bittermens Mole Bitters (1 dash)

The recipe lacked instructions, so I stirred with ice, strained into an old fashioned glass with ice, and garnish with a grapefruit twist. Two Tuesdays ago, I uncovered the Oaxaca Negroni from Alma Cocina in Atlanta circa early 2020 through online recipe flashcards. Aperol and Cynar appear in the Negroni that Wasn't, Juan Bautista, Scottish Play, and other drinks, so having it with mezcal, vermouth, and mole bitters sounded intriguing. Once prepared, the Oaxaca Negroni showcased a grapefruit, smoke, and vegetal aroma. Next, grape and orange notes on the sip opened up into smoky agave, vegetal, plum, orange, and clove flavors on the swallow.

the mixologist

1 1/2 oz Aged Dark Rum (Hamilton Demerara River 86°)
1 oz Amaro Averna
1/2 oz Mezcal (Fosforo Ensemble)
3 dash Angostura Bitters

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Mondays prior, I grasped my copy of The Madrusan Cocktail Companion from the book shelf and found The Mixologist by Elijah Harriss at The Everleigh in Melbourne circa 2024. The concept came across like a split base Black Manhattan with dark rum and mezcal instead of Bourbon. One of my Instagram followers asked what would be in The Bartender, and I replied, "Serve this pre-chilled from the freezer into a shotglass next to a Miller High Life?" Once prepared, The Mixologist crafted an orange and caramel aroma. Next, a caramel-driven sip opened up into woody rum and vegetal caramel-herbal flavors on the swallow with a smoky and clove finish.

trap door

1 1/2 oz Irish Whiskey (Teeling Small Batch)
3/4 oz Blanc Vermouth (Servito)
3/4 oz Campari

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist. Two Sundays ago, I fired up The Bartender's Choice Volume 3 app and came across the Trap Door by Zack-Gelnaw-Rubin at Manhattan's Attaboy in 2025. Since it was the last night of Negroni Week 2026, it seemed perfect. Furthermore, I have not had an Irish whiskey Boulevardier before; indeed, Irish whiskey has been rarely paired with Campari save for a few drinks like the Psycho Killer and Broadway Junction. In the glass, the Trap Door opened up with lemon and orange aromas. Next, white wine, malt, and tangerine notes on the sip descended into soft whiskey and bitter tangerine flavors on the swallow.

among the ferns

1 oz Sweet Gwendolin Gin (Tanqueray)
1 oz Cinzano Bianco Vermouth (Servito)
1/2 oz Aveze Gentian Liqueur (Suze)
1/2 oz Del Maguey Mezcal Vida (Convite)
1/4 oz Ancho Reyes Verde Chile Liqueur

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a ships leaf (omit). Ships leaf is an alternative name for shiso. Another drink that I had picked out when I was sent a promotional bottle of Ancho Reyes Verde Chile Liqueur was the Among the Ferns from Point Seven in New York City that I uncovered through online recipe flashcards. This riff on a White Negroni was mentioned in September 2023 in two web-based reviews of the new bar program. The closest drink that I have tasted was the split gin-mezcal White Mezcal Negroni from Gracias Madre in Los Angeles that lacked the chili pepper aspect. The name though makes me think of the comedy talkshow Between Two Ferns with Zach Galifianakis, but web searches align more with a variety of nature or gardening podcasts and groups. Once mixed, the Among the Ferns gave forth a pine, spicy green pepper, and gentian herbal aroma. Next, white grape and green vegetal notes on the sip unfurled into gin, smoky vegetal, earthy bitter, and pepper spice flavors on the swallow.

pastiche martini

2 oz Gin (Fords)
1/3 oz Dry Vermouth (Noilly Prat)
1/3 oz Green Chartreuse
1/3 oz Pierre Ferrand Dry Curaçao

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Fridays ago, I reached for my copy of The Madrusan Cocktail Companion and decided upon the Pastiche Martini by Jason Williams in 2019. Given the Australian book authors, the drink creator in question was probably the Jason Williams who won Australian Bartender of the Year in 2010 and now runs the beverage programs for a restaurant group in Sydney after returning from an eight year gig in Singapore. As I mentioned in the Liquid Swords a month ago, Green Chartreuse and curaçao always make me think of the Knight from David Embury's book but here with gin and dry vermouth instead of brandy and lemon juice. Moreover, the concept reminded me of the Oxford Comma with Maraschino and celery bitters instead of curaçao. In the glass, the Pastiche Martini issued an orange, pine, and herbaceous aroma. Next, white wine and grape notes on the sip developed into pine, herbaceous, and orange flavors on the swallow.

fits the bill

1 1/2 oz Evan Williams Bourbon (Bonded)
3/4 oz Lemon Juice (*)
1/2 oz Ginger Syrup
6 dash Nocino (1/4 oz Russo)
2 dash Chocolate Bitters (Bittermens Mole)

Shake with ice, strain into a coupe glass, and garnish with an orange twist.
(*) Perhaps lower this to 1/2 oz lemon juice or add a 1/4 oz simple syrup to the mix. Two Thursdays prior, I was skimming through the online recipe flashcards for Bourbon & Branch in San Francisco when I opted for the Fits the Bill from a 2017 collection. A Yelp menu photo in Spring 2025 attributed it to alumni Darren Crawford with the description, "Sometimes you need a drink that is straight to the point. The balance of Bourbon and baking spices are a perfect fit.", and the drink was mentioned as early as 2014 in Yelp reviews. Ginger syrup and walnut liqueur have been paired here twice before, namely in the Pajazo Mental and the Tell Me More, so I was curious to try it here. Once shaken and strained, the Fits the Bill gave forth an orange, Bourbon, and ginger bouquet to the nose. Next, a lemon-driven sip connected with Bourbon, ginger, and walnut flavors on the swallow with a chocolate finish. The only change I would make would be to reduce the lemon juice by a 1/4 oz or add a 1/4 oz of simple syrup to take the edge off of the drink.

mcmillian

2 oz Rittenhouse Rye
1/2 oz Curaçao (Pierre Ferrand)
1/2 oz Orgeat
1/4 oz Benedictine
1/4 oz Lemon Juice (1/2 oz)
1 dash Angostura Bitters
4 leaf Mint

Shake with ice, strain into a coupe glass, and garnish with a mint leaf. Two Wednesdays ago, I was chatting on the phone with Geoffrey Wilson who I met at the USBG 2025 meeting in Atlanta and later that year at Portland Cocktail Week, and he mentioned that his recipes appeared in two of Gary Regan's books. That night, I landed on the McMillian that he created at Loa in New Orleans in honor of his mentor, and it appeared in Gaz's 101 Best New Cocktails 2013 book alongside my Milord Gower. The book explained, "Made on Chris McMillian's birthday using all ingredients that he has used in his cocktails." Chris is a legendary Crescent City bartender who has been captured here in the End of the Road drink. Overall, the McMillian cocktail was very similar on paper to a Rye Tai (the closest one on here being a split base with Bourbon in the Bluegrass Mai Tai) with a touch of Benedictine, Angostura, and mint. Once prepared, the McMillian proffered mint, rye, and almond aromas. Next, a creamy lemon and orange sip transformed into rye, nutty, orange, herbal, and clove flavors on the swallow.

el borracho

1 1/2 oz Scotch (1 1/2 oz Famous Grouse + 1/8 oz Laphroaig 10 Year)
3/4 oz Pineapple Juice
1/2 oz Cointreau
1/2 oz Lemon Juice
1/2 oz Simple Syrup

Shake with ice, strain into an old fashioned glass with ice, and garnish with two dash Angostura Bitters. Two Tuesdays ago, I was looking through my list of drinks that I had collected via online recipe flashcards when the El Borracho from the 2017 menu at Dutch Kills called out to me. The name translates to "the drunkard," and it was the title of one of my favorite lotería cards that I never gave out as garnish (we used the small cards on our Nitro Espresso Martini at the C-Side Bar even after the recipe veered away from a Mexican theme). The drink was their adaptation of The Frozen Scotch El Borracho at the El Borracho in New York City via Ted Saucier's 1951 Bottoms Up Book. The original recipe was as follows:

The Frozen Scotch El Borracho
• 1 jigger Scotch
• Juice 1/2 Lemon
• 1 thin slice Pineapple
• 1/2 tsp Sugar
• 1 dash Cointreau
• 1 dash Angostura Bitters
Use an electric mixer with shaved ice, pour into an old fashioned glass, and garnish with a thin slice of pineapple.

Once prepared, El Borracho overshared a pineapple and clove aroma. Next, a lemon, pineapple, and orange sip caroused with Scotch, peat smoke, and orange-pineapple flavors on the swallow that later gained a clove finish.

hammock panic

1 1/2 Reposado Tequila (Cimarron)
1/2 oz Ancho Reyes Verde Chile Liqueur
1/3 oz Giffard Banana Liqueur (Tempus Fugit)
1/2 oz Lime Juice
1/4 oz Honey Syrup
2 drop Saline (1:4)

Shake with ice, strain into a Nick & Nora (coupe) glass, and garnish with 3 drop chili oil (cayenne powder). Recently, a PR person reached out to see if I would include Espolon Tequila and Ancho Reyes in a seasonal roundup article, and I replied that while my blog does not do roundups, I would not mind a bottle of Ancho Reyes Verde Chile Liqueur to make drinks and later posts with especially given how much I enjoy the original marque. Two Tuesdays ago, I was able to retrieve my bottle from the local UPS location, and I looked to my list of recipes for one that call for that liqueur. The one that spoke out the most was the Hammock Panic at Bar Marilou in New Orleans from their Spring 2021 menu. I had uncovered that spec through online recipe flashcards, and the bar put up a photo of the drink on their Facebook along with the list of ingredients in September 2021. The name reminded me of the Banana Hammock but that took things more in a Mai Tai direction. Once assembled, the Hammock Panic shocked the senses with vegetal and chili pepper aromas. Next, lime and honey notes on the sip led into tequila, banana, vanilla, and green pepper flavors on the swallow.

earthy delights

1 oz Planteray 5 Year Barbados Rum (Doorly's 12 Year)
1 oz Smith & Cross Rum
1/2 oz Lime Juice
1/2 oz Pineapple Juice
3/4 oz Orgeat (*)
1/4 oz Cynar (*)
2 dash Angostura Bitters

Stir with ice, strain into a coupe glass, and garnish with a cherry.
(*) If I were to remake this, I would drop the orgeat to 1/2 oz and up the Cynar to 1/2 oz. Two Sundays ago, I decided to make a drink that I spotted on a friend's Instagram post called the Earthly Delights created by cocktail enthusiast Todd Brant from Pasadena and entered into the Kindred Cocktails database. On paper, it reminded me a little of the Turnbuckle that I featured in my "Minimalist Amaro Tiki" seminar the Monday before albeit with different proportions, a different tropical note (pineapple versus passion fruit), and a few other details. Once prepared, the Earthly Delights donated an almond, rum funk, and cherry aroma to the nose. Next, a creamy lime and pineapple sip blossomed into funky rum, nutty, herbal, and allspice flavors on the swallow. The only change I would make would be cutting the orgeat by 1/4 oz (both to reduce the sweetness to match the lime juice and the orgeat's dominance), and perhaps upping the Cynar by a 1/4 oz to make it a perfect 4 oz build again and increase the quotient of bitter funk.

the shore leave

1 1/2 oz Privateer New England Reserve White Rum
1 oz Lime Juice
3/4 oz Passion Fruit Syrup
1/2 oz Appleton Estate Reserve Rum
1/2 oz Blandy's Rainwater Madeira
1/2 oz Molasses Syrup (1:1)
4 dash Angostura Bitters

Build in a tin, add crushed ice, spindle blend for 5-10 seconds, pour into a tall glass (originally a Shore Leave-branded coconut mug), top with crushed ice, and garnish with mint sprigs and a dehydrated lime wheel. Sometime after the grand tasting event in South Boston for Boston Rum Week where I participated in the panel on "Funky Rums in Cocktails", I ended up at Shore Leave in the South End where many of the attendees and presenters also were gathering. For a drink, I asked for the namesake The Shore Leave, and the menu was subtitled, "Our signature marriage of New England and tropical flavors." Sadly, Shore Leave will set sail at the end of the year due to landlord issues. The recipe was adapted from one found on the FoodLens site where it described how it incorporated three very New England ingredients with a nod to Boston's history: rum, Madeira, and molasses. The trio of passion fruit, rum, and Madeira was a combination that I utilized in the Three Girl Rhumba here with different rums and with molasses and bitters instead of honey. Once prepared, The Shore Leave hit the nose with a mint aroma. Next, molasses and lime notes swirled on the sip, and the swallow ventured on with rum, passion fruit, dried fruit, clove and allspice flavors on the swallow.

my european girlfriend

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

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a cherry. Two Fridays ago, I returned to the 2020 Community Cocktails book that was put out to support Seattle's bartenders during the Pandemic, and I spotted the My European Girlfriend by Ryan Dorn at The Purple Café. The French Cider & Spirits website has the recipe with one of their Cognacs and my choice of Cocchi Americano instead of Lillet (despite Lillet being French), and they attributed it in early 2019 to Ryan when he was at Monsoon in Seattle. Overall, the recipe read somewhere between a Cognac Liberal given the vermouth and Picon-like aspect and a Hoots Mon with the vermouth-Lillet duo. Once mixed, the My European Girlfriend prompted the senses with a cherry, grape, and herbal aroma. Next, grape and caramel notes on the sip traveled over to brandy, bitter herbal, orange, and allspice flavors on the swallow.

trader roxy

1 oz Smith & Cross Rum
1 oz Rhum Clement Blanc Agricole (Baie des Tresors Plein Soleil)
1 oz Pineapple Juice
1/2 oz Lime Juice (3/4 oz)
1/2 oz Orgeat
1/2 oz Luxardo Maraschino
1/4 oz Allspice Dram (Hamilton's)
2 dash Jerry Thomas Decanter Bitters

Whip shake with crushed ice, pour into a vessel, fill with crushed ice, and garnish with Angostura and orange (Angostura Orange) bitters and an orange-cherry flag (cherry only). With the remainder of the new bottle of rhum agricole in hand that I had bought for my "Minimalist Amaro Tiki" talk at Boston Rum Week 2026 a few days prior to make the Tomb of the Caribs as the welcome cocktail, I began to look for a use to try it out at home. The drink I selected was the Trader Roxy from Roxanne's in Long Beach, California, circa 2015 that I had found in a collection of online recipe flashcards. The recipe had the orgeat-Maraschino combination that has worked in classic tropical drinks before like the Gold Cup and Marlin, and it had that duo with pineapple and funky rum found in Kelly Merrell's more modern Spirited Spectre. In the ceramic mug, the Trader Roxy showcased a cherry, clove, and allspice bouquet to the nose. Next, a creamy lime and pineapple sip sailed into funky and grassy rum, nutty, cherry, and allspice flavors on the swallow.

breakfast mai tai

1 1/2 oz Smith & Cross Rum
1/2 oz Giffard Banana Liqueur (Tempus Fugit)
1/2 oz Orgeat
1/4 oz Cinnamon Syrup
1 oz Lime Juice

Whip shake with crushed ice, pour into a double old fashioned glass, add crushed ice, and float 3/4 oz Hamilton Black Rum (Coruba). Top with crushed ice and garnish with mint sprigs, edible flowers (omit), and a smoldering cinnamon stick. Two Wednesdays ago, I decided to look up the Breakfast Mai Tai Chloe Frechette's Easy Tiki book after seeing it on Instagram a few times recently. The drink was created by Fanny Chu at Donna in Brooklyn, and the name makes me think that it ought to have orange marmalade akin to Salvatore Calabrese's Breakfast Martini, but it takes things in a banana instead of orange direction. Fanny explained, "I definitely would drink this for breakfast when vacationing somewhere tropical, or even on a day off, daydreaming of being in the tropics." The recipe itself was akin to the Te Anuanua that has passion fruit instead of cinnamon syrup and the Banana Hammock with a different rum and no cinnamon syrup. Once mixed, the Breakfast Mai Tai served up cinnamon, smoke, mint, and rum funk aromas. Next, a creamy lime and caramel sip ascended into funky rum, nutty, and cooked banana flavors on the swallow with a cinnamon finish.

vecchietto

3/4 oz Dry Vermouth (Noilly Prat)
3/4 oz Cynar
3/4 oz Amaro Ramazzotti
3/4 oz Amontillado Sherry (Lustau)
3 dash Cardamom Bitters (Bitter Housewife)

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist. Two Tuesdays ago, I selected my copy of The Madrusan Cocktail Companion off the book shelf and landed on the amaro-sherry Vecchietto in the Old Fashioned Section. The drink was created by Paul Hammond and Priscilla Leong now of the Flowing Bowl Cocktail Company in Melbourne, and vecchietto is an Italian word that translates to "little old man" or "frail old man" which is perfect for such a low proof Italian-themed drink. Cynar and Ramazzotti have been paired before in the Detroit Rock City, so I decided to give this one a try. In the glass, the Vecchietto hobbled to the nose with a lemon, nutty sherry, caramel, and herbal aroma. Next, grape and caramel notes on the sip led into funky herbal, nutty sherry, and root beer flavors on the swallow with a cardamom finish.

trainspotter

3/4 oz Scotch (1/2 oz Famous Grouse + 1/4 Ardbeg 10 Year)
3/4 oz Amaro Braulio
3/4 oz Giffard Banana Liqueur (Tempus Fugit)
3/4 oz Lemon Juice

Shake with ice and strain into a coupe glass. Two Mondays ago, I began perusing the Bartender's Choice Volume 3 app where I landed on the Trainspotter by Mikey Reihill at Manhattan's Attaboy in 2024. This is a different Trainspotter than the one I had at Amor y Amargo or the one I made from the Continental Room, but all three perhaps tributes to the 1996 movie Trainspotting have a common thread of amaro. That amaro here is Braulio, and it and banana liqueur have worked well together in the Stellina, so I was curious to try this. Once prepared, the Trainspotter gave forth a caramel, peat smoke, and pine bouquet to the nose. Next, lemon and caramel notes on the sip formed into smoky Scotch, banana, herbal, and pine flavors on the swallow.

brave men run

2 oz Cutty Sark Prohibition Scotch (1 3/4 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)
3/4 oz Cardamaro
1/2 oz Rothman & Winter Orchard Apricot
1/4 oz Amontillado Sherry (Lustau)
2 dash Walnut Bitters (4 dash Strongwater)

Stir with ice, strain into a coupe, and garnish with a lemon twist. Two Sundays ago, I decided to make a drink called the Brave Men Run that I spotted on Reddit's cocktail forum. The recipe created at Hanson's Shoe Repair in Orlando was perhaps named after a Sonic Youth song, a German noise pop duo, or a painting by Ed Ruscha, and Yelp menu photos from January 2025 to March 2026 display this cocktail. The trio of Cardamaro, apricot, and Amontillado appear in my Listening Room that was based off of the Father's Advice, and Cardamaro and apricot without the sherry occur in the Rube Goldberg Variation #3. With that, I set to mixing, and the result offered up a lemon, apricot, and peat smoke aroma. Next, a grape-driven sip transformed into smoky Scotch, apricot, herbal, and nutty flavors on the swallow.

act of pardon

1 1/2 oz Bourbon (Evan Williams Bonded)
1/2 oz Pot Still Jamaican Dark Rum (Smith & Cross)
1/2 oz Pedro Ximenez Sherry (Lustau)
2 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into an old fashioned glass with ice. Two Saturdays ago, I reached for my copy of The Madrusan Cocktail Companion book and spied the Act of Pardon by Andrew Cordero at The Reading Club in San Diego circa 2022. Overall, it reminded me of other Bourbon (with or without a split base) Old Fashioneds with Pedro Ximenez sherry as the sole sweetener like the Second Marriage and the McKittrick Old Fashioned, so I was curious to try it with a Jamaican rum in the mix. Once prepared, the Act of Pardon offered up raisin, caramel, and rum funk aromas to the nose. Next, grape and caramel notes on the sip released Bourbon, funky rum, dried fruit, and pineapple flavors on the swallow.