smoke julep

1 oz Islay Scotch (Laphroaig 10 Year)
1 oz Bonded Apple Brandy (Laird's)
1/4 oz Maple Syrup
6-8 leaf Mint

Muddle mint leaves in maple syrup. Add rest of the ingredients, top with crushed ice, and garnish with a bouquet of mint. Two Thursdays ago, I reached for my copy of The Madrusan Cocktail Companion book and turned to the Julep section where I found the Smoked Julep by Phil Ward at Death & Co. circa 2008. Scotch, apple brandy, and maple is a trio that I recently saw in the Blackjack and that I utilized six years ago in the Lumberjack Negroni, so I was curious to try it in a Julep. Moreover, Scotch and muddled mint is something that I had not experienced before, but only with the mint as a garnish. With my freshly picked garden mint, the Smoked Julep opened up with mint over hints of apple and smoke to the nose. Next, apple and maple notes on the sip grew into smoky Scotch, hint of apple, and maple flavors on the swallow.

start me up

1 oz Elijah Craig 12 Year Bourbon (Evan Williams Bonded)
1/2 oz Mount Gay Black Barrel Rum (Doorly's 12 Year) (*)
3/4 oz Lemon Juice
1/2 oz Strega
1/4 oz Ginger Syrup
1/4 oz Honey Syrup
2 dash Orange Bitters (Angostura Orange)

Shake with ice and strain into an old fashioned glass with ice.
(*) The bar's 2019 cocktail book has this as Scarlet Ibis Rum. Two Wednesdays ago, I decided to make the Start Me Up that I found in a set of online recipe flashcards for the NoMad in Los Angeles. I uncovered both a drink photo and menu photo on Yelp from 2018 that had it under the "NoMad Classics" section, and I later found the recipe in The NoMad Cocktail Book where it was attributed to Leo Robitschek and Jessica Gonzalez; there it called for the Trinindad rum Scarlet Ibis. While the book did not say, if I had to wager, I would guess that it was named for the Rolling Stones song. As for the recipe, Strega has been paired up with either honey or ginger in a few drinks, but only appeared with both in Skull & Crown Trading Co.'s Hanalei Moon mixed in with a few other tropical ingredients. Once assembled, the Start Me Up gave forth a star anise and lemon aroma. Next, lemon and honey notes on the sip evolved into Bourbon, rum, honey, ginger, anise, and vanilla flavors on the swallow.

fat cat

1 oz Cognac (Courvoisier VS) (*)
3/4 oz Sloe Gin (Plymouth)
3/4 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Lemon Juice
2 dash Orange Blossom Water (10 drop)

Shake with ice, strain into a coupe glass, and garnish with orange oil from a twist (include the peel).

(*) Originally an equal parts drink (save for the orange blossom water) that included the twist in the glass.
Two Tuesdays prior, I spied the Fat Cat by Yoann Tarditi at Satan's Whiskers in London circa 2023 via the Bartender's Choice Volume 3 app. I later found a post on the bar's Instagram that had it as an equal parts recipe and included the peel as garnish. Overall, the concept reminded me a little of the Charlie Chaplin (and Frank Caiafa's comment that they sometimes added gin to the classic at the Waldof Astoria for backbone and balance similar to the Fat Cat's structure). While I generally think of sloe gin mixed with gin, whiskey, rum, and agave spirits, Cognac is a rarity, and the only one with brandy that I have tried was the Manhattan Exposition at Deep Ellum. Once shaken and strained, the Fat Cat gave forth an orange, apricot, and dark fruit aroma. Next, lemon and dark berry notes on the sip subsided into Cognac, apricot, and red fruit flavors on the swallow.

baudouine

1 1/2 oz Siete Leguas Añejo Tequila (Cimarron Reposado)
3/4 oz Carpano Sweet Vermouth (Alessio)
3/4 oz Amaro Nonino
1/2 oz Lustau East India Solera Sherry
1 tsp Marie Brizard White Crème de Cacao (Bols)
3 dash Bittermens Mole Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into an old fashioned glass with a large ice cube. Two Mondays ago, I spotted a reference to the Baudouine at the NoMad bar in London, and I soon located the recipe in The NoMad Cocktail Book. The drink created by Gino Pellarin at the original Manhattan location was perhaps named after a historic building that was build in 1896 in the Classical Revival Style including a small Greco-Roman temple on the upper levels and that is located around the corner from the bar (until the New York City location closed in 2021). There are three reposado tequila-based drinks containing Amaro Nonino on the blog, and they are all from Death & Co. or their alumni: West of East India, Spaghetti Western, and Los Amargos, so I was interested to see NoMad's take on it. In the glass, the Baudouine ascended to the nose with a raisin and vegetal aroma. Next, grape and caramel notes on the sip developed into tequila, chocolate, orange, and dried fruit flavors on the swallow.

saddle up!

1 oz Reposado Tequila (Cimarron)
1 oz Mezcal (Fosforo Ensemble)
3/4 oz Amaro Averna
1/4 oz Passion Fruit (Passion Fruit Syrup)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Sundays ago, I opened up the Bartender's Choice Volume 3 app and became intrigued by the Saddle Up! by Kathryn "Pepper" Stashek at Manhattan's Attaboy in 2019. I was lured in by the Averna-passion fruit syrup combination that I enjoyed in the Permanent Holiday and as well as in the African Queen when I utilized passion fruit syrup instead of liqueur. Once mixed, the Saddle Up! gave forth an orange, smoke, and roasted vegetal aroma. Next, caramel and tropical notes on the sip rode into roast agave, smoke, herbal, and tangy orange flavors on the swallow. As the ice melted over time, the drink became more passion fruit driven.

chocolate stinger (audrey saunders)

2 oz Pierre Ferrand Ambre Cognac (Courvoisier VS)
1/4 oz Marie Brizard Crème de Menthe (Tempus Fugit)
1/4 oz Marie Brizard Crème de Cacao (Bols White)
1 tsp Kahula
1 dash Bittermens Mole Bitters

Shake with ice and strain into a coupe or an old fashioned glass with ice.

Two Saturdays ago, I decided to make a recipe that I found in Pierre Ferrand's 2016 NYC Cocktail Book called the Chocolate Stinger that was created, or better stated improved upon, by Audrey Saunders at the Pegu Club in Manhattan. The Stinger is a classic first published in 1914 that dates back to the 1890s of shaken instead of stirred Cognac and crème de menthe. It is also a drink that I have a distinct memory of from Russell House Tavern. While we did put it on the menu in 2014, in 2013, I recall two troublesome townie women who sat at my bar one early afternoon and one of them ordered a Stinger. I recall shaking it, serving it on crushed ice, and garnishing with a mint sprig. She was appalled at the presentation and asked for it to be strained. Luckily, when it was later on the menu, my bar manager was smart enough to serve it up. I think that bar guest would be appalled by this variation of a Stinger as well given the excess flavors and lower mint quotient than expected. However, Audrey's recipe was tempting for crème de menthe and cacao work well together as I learned in Death & Co.'s Midnight Mountain and that I utilized in my Year of the Dragon, and minty Fernet works amazingly with crème de cacao. One Instagram friend commented that the Chocolate Stinger reminded them of the After Eight which is crème de menthe with either chocolate or coffee liqueur depending on the recipe with either vodka or Bailey's as the third ingredient; here, all three liqueurs are present, so that observation was rather on point. It turns out that there is a mid-century recipe known as the Chocolate Stinger that is simply the two crème liqueurs with or without vodka shaken together. Given Audrey Saunders' high level of perfecting drinks, it was a good reason to shake up (instead of stir) another straight spirits recipe. In the glass, Audrey's Chocolate Stinger gave forth brandy and mint aromas. Next, mint and roast notes on the sip developed into Cognac, chocolate, and mint flavors on the swallow with coffee and mint on the finish.

contemporary art

1 oz Mezcal (Fosforo Ensemble)
1 oz Amontillado Sherry (Lustau)
3/4 oz Lemon Juice
3/4 oz Orgeat

Shake with ice and strain into a coupe glass. Two Fridays prior, I opened up the Bartender's Choice Volume 3 app and opted for the Contemporary Art crafted by Zack Gelnaw-Rubin at Manhattan's Attaboy in 2022. Its trio of Amontillado sherry, orgeat, and lemon juice have worked well in drinks like the Orientation with Cognac, and I utilized it well in my Sherry Mai Tai, so I was curious to experience the combination with mezcal. Once mixed, the Contemporary Art showcased a smoke, vegetal, and nutty aroma. Next, a creamy lemon and grape sip blossomed into smoky, vegetal, almond, and savory flavors on the swallow.

last one standing

1 oz Cognac (Courvoisier VS)
3/4 oz Amaro Ciociaro
1/2 oz Jamaican Gold Rum (1/4 oz Smith & Cross + 1/4 oz Appleton 8 Year)
1 tsp Giffard Crème de Peche (Mathilde)
6-8 leaf Mint

Muddle mint leaves in liqueurs. Add rest of ingredients, top with crushed ice, and garnish with a peach slice (omit) and a mint bouquet dusted with confectioner sugar (no sugar). Two Thursdays ago, I reached for my copy of The Madrusan Cocktail Companion and found the Last One Standing by Natasha David at Nitecap in 2014. My research uncovered a defunct Ask A New Yorker article from that year which mentioned that the bar used Pierre Ferrand 1840 Cognac and Hamilton Jamaican Rum as the spirits. The name made me think of the Last Man Standing from Brad Parson's Last Call book, but this one is an embittered Julep instead of a bitter bomb of an evening ender. In the silver cup, the Last One Standing gave forth a mint bouquet to the nose. Next, a caramel-driven sip from the amaro opened up into Cognac, minty, and bitter orange flavors on the swallow with a mint and peach finish.

blood sacrifice

1 oz Dark Overproof Rum (Planteray OFTD)
1 oz Campari
1 oz Amaro Nardini
3/4 oz Lime Juice
3/4 oz Passion Fruit Syrup

Whip shake with crushed ice, pour into a mug, fill with crushed ice, and garnish with a mint bouquet, orange slice (omit), parasol, and cinnamon (freshly grated). With my new purchase of the Bartender's Choice Volume 3 app, I sought out something with mint served in a ceramic mug. The recipe that called out to me was the Blood Sacrifice by David Ebert at Manhattan's Attaboy in 2025 as a riff on his tropical Fix, the Blood Moon, which lacks the rum. Nardini and Campari have paired well together in a number of drinks including the Klaus Kinski and the Host Body, so it seemed like an intriguing duo to star in a tropical number. Here, the Blood Sacrifice generated a cinnamon and mint aroma. Next, lime, caramel, and tropical notes on the sip blessed funky rum, bitter orange, and herbal flavors on the swallow with a passion fruit finish.

poke the bear

1 oz Bourbon (Evan Williams Bonded)
1 oz London Dry Gin (Tanqueray)
1/2 oz Lime Juice
1/2 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Allspice Dram (Hamilton)
1/4 oz Simple Syrup
2 dash Peychaud's Bitters

Shake with ice, strain into a coupe glass, and garnish with an orange twist. After thinking about the apricot-allspice dram combination in the Pleasure Island. I became inspired to cross two classics – the Pendennis Club and the Lion's Tail. Even if the only overlapping ingredient was lime juice, the two drinks have the same spirit, liqueur (with or without simple syrup), lime, and bitters structure. For a name, I worked with "twisting the lion's tail" as slang for provoking the British and dubbed this one Poke the Bear perhaps to bring it more in the direction of Kentucky. I also find it odd that the British half here calls for Bourbon and the Kentucky half calls for gin. In the glass, the Poke the Bear opened up with orange, apricot, allspice, and pine aromas. Next, lime and caramel notes on the sip woke up Bourbon, juniper, apricot, and allspice flavors on the swallow with an anise finish.

doctor's orders

2 oz Blended Scotch (Famous Grouse)
3/4 oz Lemon Juice
1/2 oz Ginger Syrup
1/4 oz Raspberry Syrup
1/4 oz Apricot Liqueur (Rothman & Winter)

Shake with ice, strain into an old fashioned glass with ice, and garnish with a raspberry and piece of candied ginger on a pick (omit raspberry). Two Mondays ago, I opened up my copy of Cocktails in Color Book by Sammi Katz and Olivia McGiff and spotted their Doctor's Orders perhaps named after it appearing like a fruity Penicillin riff. This makes the third unique Doctor's Orders that I have had that joins the Dead Rabbit's and Eastern Standard's on this blog. Once mixed, the Doctor's Orders prescribed a Scotch, ginger, and orchard fruit aroma to the nose. Next, lemon and fruity notes on the sip ushered in Scotch, ginger, raspberry, and apricot flavors on the swallow. The ginger and raspberry combination reminded me of how I used to make the Florodora with both those syrups at Drink and how there was an amazing flavor synergy when freshly made ingredients were combined in that recipe (instead of ginger ale).

courting disaster

1 oz Zacapa Rum (Privateer Navy Yard)
1/2 oz Pierre Ferrand Dry Curaçao
1/2 oz Lemon Juice
1/4 oz Pineapple Syrup
1/4 oz Maple Syrup (Pure BS Maple Shack)

Shake with ice, strain into a coupe glass, and garnish with a pineapple wedge (orange twist). Two Sundays ago, I returned to online recipe flashcards for Teardrop Lounge in Portland and became inspired by the Courting Disaster from the "Friends" section of their menu. The drink was mentioned in a Yelp review in 2013, but I was not able to identify what bar or bartender it originated from. The rum, pineapple syrup, curaçao, and citrus combination reminded me of my Daiquiri-like Painkiller riff Old Painless is Waiting, so I got to mixing. Here, the Courting Disaster gave forth an orange and aged rum aroma. Next, maple, lemon, and orange notes on the sip slid into rum, maple, and pineapple flavors on the swallow.

wicked wench

1 oz Planteray OFTD Rum
1 oz Carpano Antica Sweet Vermouth (Alessio)
1 oz Aperol

Stir with ice and strain into a rocks glass with ice. Two Saturdays ago, I returned to the online recipe flashcards for the New Orleans-themed Club 33 at Disneyland in Anaheim and selected the Wicked Wench as a curious equal part stirred drink. I was able to find a Yelp drink photo from 2019, and a Yelp menu photo in 2018 that explained, "The Wicked Wench sailed the seas under Captain Barbossa laying waste to all those dared challenge her. Strike yer colors, ye bloomin' cockroachers! Then let me celebrate with me glass of killdevil!" The last time I had the sweet vermouth-Aperol combination was in the Proof of Heart also from Club 33, but the combination reminded me the most of the Kingston Contessa with Smith & Cross and perhaps the Bless Up with Appleton (and the addition of small amounts of Averna and cacao) both at Eastern Standard. Since I am a sucker for OFTD Rum and how its burliness can reshape a cocktail, I gave this one a go. In the glass, the Wicked Wench welcomed the senses with a dark rum, orange, and funky molasses aroma. Next, grape and caramel notes on the sip lured in funky rum, roast, herbal, and orange flavors on the swallow.

the ambassador

1 oz Shot Tower Gin (Tanqueray)
1/2 oz Batavia Arrack van Oosten
3/4 oz Lustau Oloroso Sherry
3/4 oz Giffard Crème de Cacao (Bols)
1/2 oz Lime Juice
6 leaf Mint

Muddle mint in a footed rocks glass (regular old fashioned glass). Add the rest of the ingredients, fill with crushed ice, and give a quick stir. While the recipe I uncovered lacked a garnish, one of the two drink photos I found were ornamented with mint sprigs, so I included one. Two Fridays ago, I continued on with the mint drinks that I had saved up from online recipe flashcard sets and picked the Ambassador at Bygone in Baltimore. I was able to find a Yelp menu photo from June 2023, and while the recipe lacked a garnish, I spotted two Ambassador drink photos on Yelp from around that time: one with a mint garnish and one without (so I opted for one). Since split bases of gin and Batavia Arrack have worked well in the Odessa Cocktail from the 1930s and in the more modern Transatlantic Orbit, I was game to try this one out. Here, the Ambassador generated a mint, nutty grape, and hint of clove aroma. Next, lime and grape notes on the sip traded in for piny juniper, funky rum, nutty, mint, and chocolate flavors on the swallow.

job's lament

1 oz Fernet Branca (*)
1/2 oz Amaro di Angostura
1/2 oz Wild Turkey 101° Rye (Rittenhouse)
1/2 oz Demerara Syrup
4 drop Scrappy's Cardamom Bitters (1 dash Bitter Housewife)
1 grip Mint (8 leaf)

Muddle mint leaves in a Julep cup, add the rest of the ingredients and crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with a mint bouquet.
(*) Originally created with Fernet Vallet but it became unavailable. The Yelp menu photo has it as Branca. Two Thursdays prior, I ventured back to the online recipe flashcards from the Patterson House in Nashville and selected the Job's Lament especially since my mint was finally back up to speed. I was able to find a Yelp menu photo with the drink from February 2022, and it joins the other two laments on the blog, namely the Mayor's Lament and my Piglet's Lament (as a riff on Eeyore's Requiem). Overall, the recipe reminded me of Giuseppe Gonzalez's Magic Julep except with Amaro di Angostura and rye whiskey in place of Guiseppe's full ounce slug of Angostura Bitters. Once built, the Job's Lament proffered a mint aroma. Next, caramel from the two amari filled the sip, and the swallow rounded things up with minty, menthol, allspice, and clove flavors.

slow drift

1 1/2 oz Santa Teresa 1796 Rum (Zaya)
1/2 oz Drouin Calvados (Morin Selection)
1/4 oz Giffard Crème de Banane (Tempus Fugit)
1/4 oz Amaro Meletti
2 dash Angostura Bitters
2 dash Chocolate Bitters (Bittermens)

Stir with ice and strain into an old fashioned glass with a big cube. No garnish was specified. Two Wednesdays ago, I returned to online recipe flashcards for Dear Irving, and I selected the Slow Drift from their current menu at their Gramercy location from the Island Hop section. Its Meletti-banana duo occurred before in the DK Old Fashioned with Bourbon and the Kon'Nichiwa!!! with Japanese whiskey and crème de cacao, so I was curious to try it with a dark rum-apple brandy base that reminded me of the spirits in the Sky Pilot. Once served, the Slow Drift gave forth a caramel, violet-floral, chocolate, and apple aroma. Next, caramel on the sip blossomed into dark rum, apple, herbal, banana, and allspice flavors on the swallow.

love gun

2 oz Planteray 3 Star White Rum (Hamilton White 'Stache)
3/4 oz Lemon Juice
1/2 oz Raspberry Syrup
1/2 oz Simple Syrup
1 tsp St. Elizabeth Allspice Dram (Hamilton)

Shake with ice, strain into a double old fashioned glass with 1 1/2 oz soda water and a large ice cube, and garnish with a lemon wheel. Two Tuesdays prior, I reached for my Death & Co.: Welcome Home book and found the Love Gun by Scott Teague in 2015. Overall, the recipe reminded me of a Knickerbocker with allspice dram instead of curaçao and lengthened by soda water. Once prepared, the Love Gun shot forward with a lemon, raspberry, and allspice aroma. Next, a carbonated lemon and red berry sip was countered by rum flavors as well as raspberry melding into allspice on the swallow.

dry daiquiri

1 1/2 oz Light Rum (Old Ipswich White Cap)
1/2 oz Campari
3/4 oz Lime Juice
1/2 oz Simple Syrup
1 tsp Passion Fruit Syrup

Shake with ice, strain into a coupe glass, and garnish with a flamed orange twist (unflamed). Two Mondays ago, I opened up my copy of The Madrusan Cocktail Companion and became intrigued by Dry Daiquiri from Kevin Armstrong at Match Bar in London circa 2005. The Dry Daiquiri has the Campari-passion fruit duo that I first learned about in the Novara; with dark rum and a touch of absinthe, this combination becomes the Benjamin Barker Daiquiri, and with pineapple, this combination shares similarities with the Commando Bird. In the glass, this Daiquiri offered up a tropical and complex orange aroma. Next, lime and melon notes on the sip stepped aside for rum, bitter orange, and passion fruit flavors on the swallow.

long nights, hard times

1 oz Elijah Craig Bourbon (Evan Williams Bonded)
1 oz Cynar
3/4 oz Punt e Mes
1/4 oz Maraschino Liqueur (Luxardo)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry. Two Sundays ago, I decided to make a drink that I found through online recipe flashcards called the Long Nights, Hard Times. The recipe was created at Per Diem in Lilitz, Pennsylvania, and GoogleMaps confirmed the ingredients via a menu photo. Moreover, the bar's Instagram attributed the drink to beverage manager Dan Zeiders, and he perhaps named this after a Piebald song lyric. While the combination of American whiskey, Cynar, and Maraschino made me think of the Bensonhurst, there were closer recipes that I have tried such as the combination with sweet vermouth in the Five Keys, with aquavit in the Divine Wind, and with gin in the Grand Street. In the glass, the Long Nights, Hard Times offered up a caramel, sherry, and herbal aroma to the nose. Next, grape and caramel notes on the sip morphed into Bourbon, bitter herbal, and cherry flavors on the swallow.

continental julep

2 oz Cognac (Courvoisier VS)
1/2 oz Simple Syrup
1 Strawberry, halved
6-8 leaf Mint

Muddle the strawberry and mint leaves in simple syrup. Add Cognac, fill with crushed ice, swizzle to mix and chill, and top with crushed ice. Float 1/2 oz dark Jamaican rum (1/4 oz Smith & Cross + 1/4 oz Appleton 8 Year) and garnish with a mint bouquet. Continuing on with the mint recipes, I decided to find one in The Madrusan Cocktail Companion called the Continental Julep. That recipe was first published in the 1934 Jayne's Bartender's Guide, a book that Dr. Jayne and son published after the repeal of Prohibition to help revive cocktail culture. Dr. Jayne was not a bartender but a patent medicine manufacturer in Philadelphia, and he used this book to market his pills, tonics, and beauty products. Back in the day, Juleps were often Cognac-based if you had wealth and rum-based if you did not (see also the Cognac-based Corn 'n' Oil), and once the American whiskey distilling tradition took off, the Julep became associated with Bourbon. The first Julep that I had with Cognac was the Prescription Julep that I was served in 2009 at Tales of the Cocktail and later made at home in 2017. With fresh strawberries on hand, I set to work. The Continental Julep broadcast a mint and rum funk bouquet to the nose. Next, a berry note came through on the sip, and the swallow rounded things off with Cognac, strawberry, and mint flavors.

pleasure island

1 1/2 oz House Barrel-Aged Wray & Nephew Overproof Rum (Unaged)
1/2 oz Del Maguey Mezcal Vida (Fosforo Ensemble)
1/2 oz BG Reynolds Don's Spice No. 2 (1/4 oz Vanilla Syrup + 1/4 oz Hamilton's Allspice Dram)
1/4 oz Rothman & Winter Apricot Liqueur
3/4 oz Lime Juice (*)

Whip shake with crushed ice, pour into a decorative mug, and top with crushed ice. Garnish with mint (3 sprigs), bitters (Angostura), and fire (omit).
(*) My Don's Spices No. 2 combination was probably not as sweet as BG Reynolds' syrup, so perhaps a 1/4 oz of simple or dropping the lime to 1/2 oz might balance this drink a little better (a bit booze-forward with the 126° rum). With my mint patch beginning to fill out, two Friday ago I looked through the recipe list that I had saved up during the off season. The one that caught my eye first was the Pleasure Island by Ryan Lobe of Rumba in Seattle for the 2015 Iron Tiki Tender competition that I sourced from the Cocktail Wonk blog. Ryan described, "The name is inspired by the island in the book Pinocchio where all the bad boys go to drink and smoke." The pairing of apricot and allspice dram worked rather well in the Firebreak, Decadence & Elegance, and other drinks, so I was curious to give it a go here. In the mug, the Pleasure Island awakened the senses with mint, clove, and allspice aromas. Next, lime and apricot notes on the sip flowed into funky rum, vegetal, smoke, vanilla, allspice, and apricot flavors on the swallow.

guadalajara

1 1/2 oz Reposado Tequila (Cimarron)
3/4 oz Punt e Mes
3/4 oz Averna
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with a cherry and an orange twist. Two Thursdays ago, I opened up my copy of Every Cocktail Has a Twist by Carey Jones and John McCarthy, and for the inaugural recipe, I selected the Guadalajara from the Manhattan variation section that was not one of the three other Guadalajaras already on this blog. The structure was reminiscent of the Bourbon-based Big Chief, and the combination of reposado tequila, Punt e Mes, and Averna have appeared in the Revelator with coffee beans and in the Modest Mousse with grapefruit liqueur. Once mixed, the Guadalajara opened up with orange, cherry, grape, and roasted vegetal aromas. Next, caramel and grape notes on the sip delved into vegetal and rounded bitter herbal flavors on the swallow.

proof of heart

1 oz Cognac (Courvoisier VS)
3/4 oz Bourbon (Evan Williams Bonded)
3/4 oz Aperol
1/2 oz Carpano Sweet Vermouth (Alessio)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist. Two Wednesdays prior, I stumbled back to the online recipe flashcards for the New Orleans-themed Club 33 at Disneyland in Anaheim. There, I was drawn in by the Proof of Heart where the Aperol-sweet vermouth modifier duo that worked well in the Contessa with gin, Pulitzer with rye, and Dolores Haze with tequila, seemed curious with a split base of Cognac and Bourbon. In the glass, the Proof of Heart shared a lemon and dark grape bouquet. Next, grape and orange notes on the sip evolved into Cognac, whiskey, bitter orange, and rhubarb flavors on the swallow.

wooden ship

1 oz Tanqueray No. Ten Gin (regular Tanqueray)
1 oz Bols Genever (Bols Barrel-Aged)
1/2 oz Grand Marnier (Bauchant)
1/2 tsp Cane Sugar Syrup (1/8 oz)
1 dash Fee Brothers Whiskey Barrel-Aged Bitters

Stir with ice, strain into a rocks glass, and garnish with a lemon twist. Two Tuesdays ago, I reached for my copy of Death & Co.: Modern Classic Cocktails book and searched out the Wooden Ship created by Thomas Waugh at Death & Co. in 2011. I became inspired after seeing that a friend posted about this on Instagram, and I realized that I skipped over this one after depleting my Grand Marnier bottle. Since Eastern Standard paired Bauchant with Anchor's American "Genever" in the Dutch Courage, I figured that particular alternative brandy-based orange liqueur could work here. Once mixed, the Wooden Ship sailed to the nose with a lemon, malty, and touch of cinnamon aroma. Next, malt and light, fruity, almost paw-paw notes on the sip dropped anchor into malty, herbal, pine, and orange flavors on the swallow with a cinnamon finish.

space dog

1 3/4 oz Four Roses Bourbon (Evan Williams Bonded)
1/4 oz Amaro Sfumato
1 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 oz Orgeat

Shake with ice, strain into an old fashioned glass with a large ice cube, and garnish with freshly grated nutmeg. Two Mondays ago, I returned to the online recipe flashcards for Good Company in St. Louis and found the Space Dog as a complex Bourbon Sour for their Fall 2024 menu. I soon found a video from October 2024 of bar manager Diego Gonzalez making the drink on the bar's Instagram which confirmed the recipe. While I have never tried the Sfumato and orgeat pairing, I have tried it with another rabarbaro, namely Zucca, in Hungry Mother's Smoky with good effect. In the glass, the Space Dog came through with a woody spice, almond, and herbal roast aroma. Next, a creamy roast and grapefruit sip landed on Bourbon, smoky bitter herbal, and nutty flavors on the swallow.

demerara dream daiquiri

1 oz Aged Demerara Rum such as El Dorado 12 Year (Hamilton's Demerara River)
1 oz Aged Jamaican Rum such as Appleton 12 Year (Appleton 8 Year)
1 oz Lime Juice
3/4 oz Passion Fruit Syrup
1/4 oz Vanilla Syrup
1 dash Angostura Bitters

Shake with ice, strain into a coupe glass, and garnish with a cherry. Two Sundays ago, I finally got around to opening up my copy of Justin Wojslaw's Coconuts & Carnage book published by Wonk Press. Since my mint was not ready to harvest, I opted for the author's Demerara Dream Daiquiri which had the passion fruit, vanilla, and lime structure of the Apocalypto but with two aged rums and Angostura Bitters in place of pisco. Once shaken and strained, the Demerara Dream Daiquiri gave forth a woody rum, allspice, and vanilla bouquet to the nose. Next, lime and caramel notes on the sip subsided into rum, passion fruit, vanilla, and clove flavors on the swallow.

wicker park sour

1 oz Jeppson's Malört
1 oz Pisco (Macchu Pisco)
3/4 oz Lemon Juice
1/2 oz Grapefruit Juice
1/2 oz Honey Syrup
1/4 oz Simple Syrup
1 dash Angostura Bitters
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with 3 drops Peychaud's Bitters. Two Saturdays prior, I opened up my copy of Toby Maloney's The Bartender's Manifesto book and was taken in by the Wicker Park Sour by Andrew Mackey at The Violet Hour circa 2011. Overall, the recipe read like a Pisco Sour that gained Malört, grapefruit, and honey to give it Chicago stylings. Once shaken and strained, the Wicker Park Sour began with an anise aroma from the Peychaud's Bitters garnish. Next, a creamy lemon, grapefruit, and honey sip evolved into bitter grapefruit pith and honey flavors on the swallow. While the drink allowed me to crack open my recent restocked bottle of pisco, that spirit was a bit lost in the mix and acted more like a flavor elongator akin to vodka in the Fernet-containing Sputnik.

obvious choice

1 oz Mezcal (Convite Esencial)
1 oz Amontillado Sherry (Lustau)
3/4 oz Lime Juice
1/2 oz Cinnamon Syrup
3/8 oz Passion Fruit Syrup

Shake with ice, strain into a coupe glass, and garnish with a lime wedge (omit). Two Fridays ago, I reached for my copy of The Madrusan Cocktail Companion book and happened upon the Obvious Choice by Matty Clark at Dutch Kills in New York City. The recipe has the agave spirit, lime, cinnamon, and passion fruit components of the Easy Out but with mezcal and Amontillado instead of tequila and Amaro Montenegro, so I was intrigued. Once prepared, the Obvious Choice showcased vegetal, smoke, nutty, and cinnamon aromas to the nose. Next, lime and grape on the sip developed into smoky agave, passion fruit, nutty grape, and cinnamon flavors on the swallow.

stiggins' ruin

3/4 oz Planteray OFTD Rum
3/4 oz Planteray Stiggins' Fancy Pineapple Rum
3/4 oz Crème de Poire (3/4 oz Rothman & Winter Orchard Pear + 1/8 oz Simple Syrup)
3/4 oz Gran Classico (Campari)

Stir with ice and strain into an old fashioned glass with ice. After having enjoyed the Smoke Along the Crescent Bend, I returned to the online recipe flashcards for Club 33, the New Orleans-themed restaurant at Disneyland in Anaheim. There, I latched onto the Stiggins' Ruin as perhaps a fruity Right Hand riff. A Yelp drink photo dated this to at least 2023, and a 2024 Yelp menu photo provided the description, "Reverend Stiggins was a well-known character among the Crescent City. He would often enjoy a cocktail or two... or three, which ultimately led to his ruin." While I do not have Gran Classico, I had found Campari to be a decent substitute in a pinch, and I have had good luck pairing Campari and pear liqueur before in the Life on Mars. In the glass, the Stiggins' Ruin opened up with rum funk, pineapple, and pear aromas. Next, caramel and pear notes on the sip descended into funky rum, pineapple, and bitter orange flavors on the swallow.

the king's shilling

1 oz Bourbon (Evan Williams Bonded)
1 oz Aged Rum (Doorly's 12 Year)
1/4 oz Coffee Liqueur (Borghetti)
1/4 oz Pineapple Syrup
2 dash Aromatic Bitters (Angostura)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist and pineapple frond (omit the latter). Two Wednesday ago, I received my copy of the Let's Do Drinks book by Elliott Clark who runs the Apartment Bartender account on Instagram. There, I selected the King's Shilling by Sean Traynor, now a bar owner in Phoenix, when he was at a bar called Counter Intuitive. Overall, the recipe reminds me of Shore Leave's Dawn of Hospitality that took the coffee-pineapple syrup concept in a Sazerac direction. In the glass, the King's Shilling served up an orange, caramel, and roast bouquet to the senses. Next, pineapple and roast notes on the sip shuffled into Bourbon, rum, coffee, tropical fruit, and allspice flavors on the swallow.

short rib

2 oz Blanco Tequila (Fosforo)
3/4 oz Grenadine
3/4 oz Lime Juice
4 dash Hot Sauce (a nickel-sized squeeze of 3 Mien Sriracha)

Shake with ice and strain into a cocktail coupe. Two Tuesdays ago, I opened up The Madrusan Cocktail Companion book and landed on the Short Rib by Phil Ward at Manhattan's Death & Co. in 2008. The recipe read like Drink's Bone Crusher also from 2008 but with grenadine and tequila instead of simple and mezcal. In the glass, the Short Rib released a briny, red fruit, and spicy red pepper aroma to the nose. Next, lime and berry notes on the sip transformed into tequila, strawberry, and spicy pepper flavors on the swallow.

the blade runner

1 1/2 oz Bourbon (Evan Williams Bonded)
3/4 oz Luxardo Amaro Abano
1/2 oz Hamilton Jamaican Rum (1/4 oz Smith & Cross + 1/4 oz Appleton 8 Year)
1/2 oz Carpano Bianco Vermouth (Servito)
2 dash Bitter Cube Cherry Bark-Vanilla Bitters (1 dash King Floyd's Cherry-Cacao + 1 dash Savoy Society Orange-Vanilla)

Stir with ice, strain into a coupe, and garnish with several drops of apple-infused olive oil (7 drop Dashfire Spiced Apple Bitters). Two Mondays ago, I reached for the Pittsburgh Drinks book which I had only utilized once before years ago with the Brooklyn Bridge. There, I spotted the Blade Runner by Fred Sarkis that I passed over years ago for I lacked Amaro Abano at home until 2022. Fred was inspired by the idea of what the detective-bounty hunter in Ridley Scott's movie would drink, and he commented on my Instagram post, "I always feel like the harden detectives in works of fiction would drink something stirred, brown, and bitter." Amaro Abano and Bourbon did work well together in a stirred drink before, namely the Forgetful Elephant (and a few others where the amaro was a minor component), so I was curious to give my best Voight-Kampff test of it. Once prepared, the Blade Runner conjured forth a caramel, rum funk, and apple aroma. Next, caramel and hints of molasses on the sip ventured into Bourbon, peppery, herbal, and rum funk flavors on the swallow.

que paso

1 1/2 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Amaro Braulio (*)
3/4 oz Lemon Juice
1/2 oz Honey Syrup
1/2 oz Simple Syrup
1 Egg White
1 Strawberry

Muddle the strawberry, add the rest of the ingredients, and shake without ice. Shake with ice, strain into a Delmonico (single old fashioned) glass, and garnish with a lemon twist.
(*) Later made at the bar with Amaro Abano, see text. Two Sundays ago, I wanted to use the other half of my lemon, so I found the Que Paso from The Violet Hour's Winter 2022 menu through online recipe flashcards. While the flashcards had the amaro as Brauilo, their Instagram in late March 2022 had it as Abano. It is unclear when during the menu's progression that the liqueur switched, but I made it with Braulio, although strawberry-Abano has worked rather well in the Speaking In Tongues that was created across town at Sable in 2010. With Braulio, the Que Paso welcomed the senses with lemon, red berry, vegetal, and pine aromas. Next, creamy, lemon, fruity, and honey notes on the sip flowed into tequila, honey, pine, and strawberry flavors on the swallow.

the wardlow

2 oz Bulleit Rye (Old Overholt 86°)
3/4 oz Lemon Juice
1/2 oz Honey Syrup
1/2 oz Benedictine
2 dash Peychaud's Bitters

Shake with ice, strain into a coupe glass, and accent with 2 spritzes absinthe (10 drop St. George). The recipe did not specify if the spritzes were before (like a rinse) or after straining, and I did the latter. Note: a Yelp photo from June 2015 showed this drink served with what appears to be an orange twist (not included here). Two Saturdays ago, I returned to the set of online recipe flashcards from Roxanne's and honed in on the Wardlow created circa 2015 and named after their street address in Long Beach, California. Overall, the drink read like a Gold Rush meets a Frisco Sour, so I was intrigued. Moreover, the combination of Benedictine, honey, and lemon is one that I have seen before in the Castle Garden with gin and Angostura, the Bail Out with Bourbon and allspice dram, the Fecamp 500 with applejack and lemon bitters, and my French Film at Loyal Nine with dry vermouth. Once shaken and strained, the Wardlow showcased an anise and floral bouquet to the nose. Next, lemon and honey notes on the sip unfurled into rye, herbal, floral, cherry, and anise flavors on the swallow.

soul wandering

3/4 oz Genever (Bols Barrel-Aged)
3/4 oz Gin (Tanqueray)
1/2 oz Cynar
1/2 oz Coffee Liqueur (Borghetti)
1/2 oz Sweet Vermouth (Alessio)

Stir with ice, strain into a coupe glass, and garnish with an orange twist.

After making the City to City the day before that was related to the Transmigration, I was inspired to turn the two-Scotch and two-rum drinks, respectively, into a Genever-gin one. Genever and gin have worked in everything from stirred drinks like the Precursor to tropical ones like the Modern Prometheus. Moreover, Genever has paired well with Cynar and coffee liqueur such as in the Wild Card and the Hard Times, respectively, so I figured that the combination had a good chance to click. For a name, I ended up on Soul Wandering to stick with the migration theme. Once prepared, the Soul Wandering opened up with an orange, malty, caramel-roast, and herbal aroma. Next, roast and grape notes on the sip shifted into malty, coffee, and herbal flavors on the swallow. A day or two later, my Instagram friend Tim Kirkland made this drink and wrote in his own post, "Bold, complex, rich. Genever lovers, listen up! As a huge Genever fan, I'm always looking for creative ways to showcase this amazing spirit. This cocktail checks all boxes. Offering hints of juniper, malt, a little cola, coffee, black grapes, orange peel, and a very slightly bitter/malt/coffee finish, the Genever was perfect in this. The gin/Genever combo worked well to bring out the bitter notes from the Cynar, while accentuating the rich coffee notes. The orange oils sort of brought everything together in a wonderful way."

city to city

3/4 oz Scotch (Famous Grouse)
3/4 oz Islay Scoth (Ardbeg 10 Year)
1/2 oz Cynar
1/2 oz Coffee Liqueur (Borghetti)
1/2 oz Sweet Vermouth (Alessio)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with an orange twist. Two Thursdays ago, the second drink I made was one that I found on my Instagram feed as posted by my friend Daniel Zajic called the City to City. The recipe was crafted by Tom Lasher-Walker at Fresh Kills in Brooklyn as a riff on Sasha Petraske's Migration and named after Gerry Rafferty's 1978 album. I learned of the Migration through Tom's other riff, the rum-based Transmigration, that also utilized the coffee element not found in Sasha's drink. Once prepared, City to City gave forth an orange, smoke, and coffee aroma. Next, roast, grape, and caramel notes on the sip traveled to smoky Scotch, herbal, and coffee flavors on the swallow.

smoke along the crescent bend

3/4 oz Laphroaig 10 Year Scotch
3/4 oz El Dorado 8 Year Rum (Hamilton's Demerara River)
3/4 oz Carpano Sweet Vermouth (Alessio)
1/2 oz Benedictine
2 dash Peychaud's Bitters
2 dash Angostura Bitters

Stir with ice and strain into a coupe glass. Two Wednesdays ago, I returned home from my trip to Philadelphia for the USBG Bar Summit to a house with no electricity. When I learned that power would not be back until 3am, I decided to go to bed and double up my efforts on Thursday. The first drink I made then was from a set of online recipe flashcards that I found for Club 33 which is a restaurant in the New Orleans Square part of Disneyland in Anaheim. The drink was called Smoke Along the Crescent Bend as a Vieux Carré riff, and a Yelp menu photo from 2025 provided the description, "Aromas of campfire smoke and tobacco fill the air as riverboats travel along the mighty Mississippi. Goods are bought and sold by travelers at each stop along the way." While I have had rum-based Vieux Carré riffs like the Rhum with a Vieux and a Scotch-based De la Louisiane riff called Islay Louisiane, I have not had the combination in a single glass. Once mixed, the Smoke Along the Crescent Bend paddled to the nose with peat smoke, grape, and anise aromas. Next, caramel and grape on the sip unloaded smoky Scotch, woody rum, herbal, allspice, and anise flavors on the swallow.

pied piper

1 oz Mezcal (Convite Esencial)
1 oz Oloroso Sherry (Lustau)
1 oz Amaro Meletti
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. The final drink that I had prepared in advance for the bartenders' guild national meeting in Philadelphia was the Pied Piper that I uncovered through online recipe flashcards from Attaboy. The build reminded me of the rum-based Globetrotter from the Waldorf-Astoria, so I was game to try this one out with mezcal. To the nose, the Pied Piper played a melody of lemon, caramel, vegetal, smoke, nutty, and floral aromas. Next, caramel and grape notes on the sip flowed into smoky vegetal, herbal, nutty, floral, allspice, and clove flavors on the swallow.

honey i'm home

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Bols Genever (Bols Barrel-Aged)
1/2 oz Dolin Blanc (Servito)
1/4 oz Malört
1/4 oz TVH2 (Honey Syrup)
2 dash Lavender Bitters (Scrappy's)

Stir with ice, strain into a coupe, and garnish with a lemon twist. The drink that I had prepared in advance while I was at the USBG Bar Summit in Philadelphia on Monday was the Honey I'm Home from Chicago's The Violet Hour for their Summer 2022 menu. I was able to source the spec through online recipe flashcards, and my cheatsheat from the bar defines TVH2 as honey or honey-ginger-cinnamon syrup (which makes perfect sense given the drink's name), so I went with the one that I had on hand. While I have not had a Genever-tequila cocktail before, there are four Genever-mezcal ones on the blog dating back to 2009 with Misty Kalkofen's 1820. Once prepared, the Honey I'm Home gave forth a lemon, malty, and vegetal bouquet to the nose. Next, honey and white grape notes on the sip delved into tequila, malty, honey, and bitter flavors on the swallow.

jovencourt daiquiri

2 oz Barbancourt White Rhum (110°)
1/4 oz Del Maguey Mezcal Vida (Fosforo Ensemble)
3/4 oz Lime Juice
3/4 oz Simple Syrup

Shake with ice and strain into a coupe glass. Two Sundays ago, I traveled to the USBG Bar Summit in Philadelphia, so I had three nights of cocktails prepared in advance. The first of these was the Jovencourt Daiquiri invented by Phil Ward at Death & Co. in Manhattan as published in the Death & Co.: Modern Classic Cocktails book. Phil commented, "This cocktail was my first epiphany about using mezcal in a mixed drink," and he noted that while it is very common now, no one was doing it much in 2007 when he created this. Also of note was back then until very recently, the unaged Barbancourt was at a lower strength (86° versus 110°). The concept reminds me of the rhum agricole-mezcal Daiquiri with maple that I crafted called Miracles Take Longer especially given how grassy and funky the unaged Barbancourt is (less so in the 8 Year that I have been more familiar with). Once prepared, the Jovencourt Daiquiri generated a grassy and vegetal funk aroma. Next, a lime-driven sip gave way to grassy, smoky, and vegetal flavors on the swallow with a lime finish.

cavalier

1 oz Gin (Tanqueray)
1 oz Amaro Montenegro
1 oz Dry Vermouth (Dolin)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Saturdays prior, I opened up the Bartender's Choice app and spotted the Cavalier by Sam Ross at Manhattan's Attaboy in 2017. The app described the drink as "a somewhat less bitter take on the Negroni," and it was distinct from the rye-based Cavalier already on the blog. The combination on paper reminded me of Viale's house Negroni back in 2014, the Eldridge, which split the dry vermouth in half with sweet; this is rather curious for the address of Attaboy is 134 Eldridge Street. In the glass, the Cavalier proffered a lemon, tangerine, and pine bouquet to the nose. Next, clementine and a hint of caramel on the sip blossomed into gin, orange, and herbal flavors on the swallow.

attack cocktail

1/2 Calvados (1 1/2 oz Morin Selection)
1/4 Cognac (3/4 oz Courvoisier VS)
1/4 Sherry (3/4 oz Lustau Amontillado)
3 dash Grenadine (1/4 oz)
1 dash Anis (10 drop St. George Absinthe)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. I added an orange twist as a garnish. Two Fridays ago, I reached for my Harry's ABC of Mixing Cocktails book from 1996, and I became intrigued by the Attack Cocktail created at Johnny's Bar in Paris circa 1930. Its trio of sherry, grenadine, and bitters reminded me of the Red Riding Hood from Pioneers of Mixing at Elite Bars: 1903-1933 but here with brandies and a touch of anise liqueur (given the era, either anisette or pastis, but I went with absinthe). Once served, the Attack Cocktail reached out with an orange, berry, apple, and anise aroma. Next, grape and red fruit notes on the sip opened up into apple, nutty, berry, allspice, and anise flavors on the swallow.

as you were

1 oz Banhez Mezcal (Fosforo Ensemble)
1 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Valdespino Pedro Ximenez Sherry (Lustau)
1/2 oz Cocchi Sweet Vermouth (Alessio)
2 dash Mole Bitters (Bittermens)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a grapefruit disk and a cherry. Two Thursdays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago, and from their Fall 2021 menu, I was drawn in to the As You Were that was described as an "End of the night agave Manhattan". The idea of agave spirits, sweet vermouth, and Pedro Ximenez sherry was one that I enjoyed in the Stage Dives & Fist Fights created at the Last Word in San Antonio, so it was time to mix this one up. In the glass, the As You Were began with grapefruit, raisin, cherry, and smoky vegetal aromas. Next, a semi-sweet grape sip flowed into smoky vegetal, raisin, herbal, orange, and chocolate flavors on the swallow.

johnny utah

2 oz Espolon Blanco Tequila (Cimarron)
3/4 oz Campari
3/4 oz Lime Juice
1/2 oz Grenadine
1/2 oz Cinnamon Syrup

Shake with ice, strain into a Collins glass with 1 oz soda water, fill with ice, and garnish with an orange twist. Two Wednesdays ago, I began perusing the Kindred Cocktails database and landed on the Johnny Utah created by Carlo Caroscio at Volt in Baltimore circa 2014 around two years before he moved to Boston to work at Backbar. Carlo named the drink after Keanu Reaves' character in the movie Point Break. What drove me into making it was how well the Campari-grenadine combination works; in fact, the duo was dubbed "bittersweet" in the Freaky Tiki, and I utilized it in my Jungle Grog and Zombie Count. Moreover, the Campari-cinnamon pairing is also excellent in recipes like the Babbo's Toddy and Rum Firewalker, and I made use of in the Black Hand Society and Quetzal. Once prepared, the Johnny Utah proffered an orange, cinnamon, and agave aroma. Next, a carbonated lime and dark berry sip gave way to vegetal tequila, bitter red fruit, and cinnamon flavors on the swallow.

yabbadabbado

1 1/2 oz Mezcal (Convite Especial)
1/2 oz Amaro Sfumato
3/4 oz Lime Juice
3/4 oz Honey Syrup
Strawberries (2 medium)

Muddle strawberries, add the rest, shake with ice, and double strain into a coupe. Two Tuesdays prior, I looked at my list of drinks garnered from the Attaboy online recipe flashcards, and I zoomed in on the Yabbadabbado. The rabarbaro-strawberry combination was one that I enjoyed greatly in the King Vittorio's Cobbler at Cure in 2011 (and renamed King's Cobbler in the Cure: New Orleans Drinks and How to Mix 'Em book), so I looked forward to trying it in this The Flintstones-themed drink. In the glass, the Yabbadabbado opened up with roast, vegetal, smoke, and red berry aromas. Next, lime, roast, and a hint of red fruit notes on the sip swayed into mezcal, honey, herbal, and strawberry flavors on the swallow.

10 gallon hattan

2 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Cardamaro
1/2 oz Casa d'Aristi Narano (Pierre Ferrand Dry Curaçao)
1/8 oz Allspice Dram (Hamilton's)
1 dash Peychaud's Bitters

Stir with ice and strain into a coupe glass. Two Mondays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago, and I honed in on the 10 Gallon Hattan from Fall 2022 menu. The bar's Instagram post from October 2022 described how it was "A tequila-based twist on a classic Manhattan – boozy and forward featuring notes of allspice and bitter orange." While I did not have Casa d'Aristi's somewhat bitter orange liqueur, the similarities to the Sherpa with curaçao and allspice dram lured me in. When prepared with Pierre Ferrand's curaçao, the 10 Gallon Hattan rode high with roasted vegetal aromas and a hint of vanilla. Grape, orange, and caramelized notes on the sip slid into tequila, bitter herbal, allspice, and orange flavors on the swallow.

21st century

1 1/2 oz Jamaican Dark Rum (1 1/4 oz Coruba + 1/4 oz Smith & Cross)
3/4 oz Blanco Vermouth (Servito)
1/2 oz White Crème de Cacao (Bols)
3/4 oz Lemon Juice

Shake with ice, strain into a coupe, and garnish with a lemon twist. Two Sundays ago, I opened up my copy of The Madrusan Cocktail Companion book and spied the 21st Century. This was not the tequila one created by Jim Meehan at Pegu Club from the PDT Cocktail Book that I had already written about, but a rum one by Brandon Bramhall at Nashville's Attaboy. This riff stuck to the classic 20th Century structure more, and it swapped the gin and Lillet for Jamaican rum and blanc vermouth. In the glass, the 21st Century dawned upon the senses with a lemon, molasses, chocolate, and rum funk aroma. Next, lemon and caramel notes on the sip turned into dark rum, hint of funk, and chocolate flavors on the swallow.

problem solver

1 oz H by Hine Cognac (Courvoisier VS)
1 oz Cardamaro
1/2 oz Benedictine
1/2 oz Ancho Reyes Chile Liqueur
2 dash Angostura Bitters

Stir with ice, strain into a snifter (old fashioned glass), and garnish with orange oil from a twist. Two Saturdays ago, I decided to delve into the online recipe flashcards that I uncovered from Saloon in Somerville, Massachusetts. I honed in on the Problem Solver from 2017, and I found a menu photo on GoogleMaps with this drink along with the Holy Mountain that I ordered there that year and wrote up on the blog. I have only seen Ancho Reyes paired with Cognac once in the Hawthorne's Cafe Lunaire, so I was curious to try it again. In the glass, the Problem Solver offered up orange, grape, and herbal aromas. Next, grape on the sip unfolded into Cognac, herbal, chocolate, and pepper spice flavors on the swallow.

old square

1 oz Rittenhouse Rye
1 oz Armagnac (Marie Duffau Napoleon)
1/2 oz Rancio Sec or sub Oloroso Sherry (Lustau Oloroso)
1/2 oz Dolin Sweet Vermouth (Alessio)
1/4 oz Benedictine
2 dash Peychaud's Bitters
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange and a lemon twist. Two Fridays ago, I decided to make the Old Square by Danny Childs at Lacroix at The Rittenhouse Hotel in Philadelphia as "a rustic take on the Vieux Carré" via an August 2025 article in Imbibe Magazine. I probably skipped over this recipe last year since I did not have rancio sec, and I decided to do it regardless given their recommended substitution. I was also drawn in since a few months after that article, I saw Danny on a Campari Academy virtual session and then read his Slow Drinks book, and I would be seeing him talk in a week and a half at the USBG regional conference in Philadelphia. Oxidized fortified wines such as sherry have appeared in Vieux Carré riffs like Rhum with a Vieux and my Cocktail à la Salle, so a rye-Armagnac version seemed enticing. Once prepared, the Old Square gave forth lemon, orange, nutty grape, and anise aromas to the nose. Next, a grape-driven sip opened up into rye, brandy, nutty sherry, herbal, and anise flavors on the swallow.

drifter

1 1/2 oz Suntory Toki Japanese Whisky
3/4 oz Dolin Blanc Vermouth (Servito)
1/2 oz Amaro Nonino
3 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a grapefruit twist. Two Thursdays ago, I became intrigued by the Drifter created at ABV in San Francisco and published in Punch. The San Francisco Examiner attributed the drink to bartender Donny Henderson and explained "so named because every ingredient comes from a different part of the world." Overall, the mix reminded me of an apricot-less Noble Order, a blanc instead of sweet vermouth Salary Man, and a Japanese whisky for Bourbon West End on paper. Once prepared, the Drifter sauntered in with a grapefruit, caramel, and orange aroma. Next, caramel and white grape notes on the sip flowed into whisky, bitter herbal, and anise flavors on the swallow.