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.

:: my notes for the funky rum in cocktails panel ::

A few days before my panel at Boston Rum Week 2026 on "Funky Rums in Cocktails: The Bartender's High Ester Challenge", I was sent a list of possible questions. Here are a subset of my answers that I used to get my thoughts in line, and below they are presented out of order. The panel was lead by Dawn Aguilar of Silver Girl, and I was joined on stage by Jen Akin of Spiribam (Rhum JM et al.) and previously of Rumba in Seattle. The third panelist, Shannon Mustipher, unfortunately had travel issues that prevented her from attending (but her drink still made it). Not everything below is in a complete sentence, but the ideas are there, and not every question was asked due to time constraints. Photo below taken from the_auditor_reviews account on Instagram with the rest of the photos taken by myself. What is the first decision you make when building with an assertive rum: the amount of rum, the cocktail template, or the flavor that will sit opposite it? What the effect is and who is the intended drinker. The Right Hand and the Kingston Negroni have the same balancing partners but the intent and effect is different. In making a crowd pleaser even with a funky rum, there are many ways to round out the flavor from creamy/fatty orgeat and Coco Lopez to bold tropical flavors like crème de banana.

When is a funky rum the base of the drink, and when is it better used like seasoning? Intent, desired drinker. There is a time and place for elegance and a time and place for in-your-face flavor.

Which tool gives you the most control over a funky rum: blending, sweetness, acid, bitterness, dilution, or serving temperature? From my talk on Monday [on "Minimalist Amaro Tiki"] and my general drinking preference, bitterness. Otherwise, it is dilution since a lot of my favorite funky rums are higher proof, and determining if mollifying ingredients are necessary.

Is the Daiquiri still the best diagnostic test for an unfamiliar rum, or can it push every rum toward the same style of judgment? It is a drink that keeps all the other parameters constant, although you may have to adjust for proof. It's not my go-to, but I would not say no. Tasting the rum neat and seeing where it fits into the bigger picture of other rums and spirits that I have tried.

How do you describe funk on a menu so a curious guest opts in without feeling warned away? A rum that contains a lot of flavor and aroma molecules generated during the fermentation alongside the alcohol production. A diverse collection of flavors that can include tropical fruits, grassy notes, earthiness, and more. An extra layer of complexity not from the source materials (sugar cane), distillation, or the aging process.

Do high-ester drinks need to be immediately pleasurable, or is there room for a cocktail that asks the guest to acquire the taste? I remember my first experience tasting Smith & Cross. Tales of the Cocktail 2009 tasting room with Eric Seed. All he asked was whether I wanted to try a Jamaican rum and my mind went to Appleton even though I was familiar with Wray (although that was a white rum and this clearly had color). The bottle didn’t even have a real label on it. That was intense. It was the last thing I drank as a single man before I left the tasting room to elope across the river. Definitely there is a starting point for rum. Steps can be skipped if a drinker has a more advanced palate from amari, Islay Scotches, etc.

What are the first ingredients you gravitate towards when building a cocktail around a funky rum - any that you wouldn't commonly use for lower ester rums? I can see many ingredients working with high and low ester rums but it depends on what focus and balance is based on – the modifiers, the rums, or somewhere in the middle. Both the Right Hand and the Kingston Negroni work but the focus shifts, the flavor synergies etc. change. How do you make funky rums palatable for a newbie... or do you not even try? Small amounts and baby steps. Rums vary by amount of esters and which ones. Finding flavors that complement (Cynar) or soften the funk (orgeat, coconut cream). For small amounts, at Loyal Nine, I bolstered the clean white rum (Privateer instead of Cuban) in the Georgetown Club with a 1/4 ounce of Rhum JM 80°. Just enough funk to make the drink not so limp.

How funky is TOO funky when choosing a main rum for a cocktail? DOK? Grand Arome? Too funky depends on who is drinking it (a bartender's drink for bartenders and cocktail geeks or for an everyday guest?). Also how it is being balanced. A Daiquiri hides little and allows the rum to share vs. balancing it with strong flavors like banana liqueur, Campari, etc. vs. mollifying ingredients like orgeat, coconut cream, orange/pineapple juice.

Are we sometimes guilty of using high-ester rum simply because it's interesting rather than because it makes the drink better? Focusing on the rum is not so bad but it depends what the drinker is looking for and what their experience and range of appreciation are. Pushing it on someone who will not enjoy it is a fail.

How do you introduce high-ester rum to someone who thinks they don't like rum? Use it with a split base: Agricole with mezcal, aged Jamaican with rye, Bourbon, Cognac, or apple brandy. Cachaça with apple brandy. These are the questions that were asked about the drink I presented, the Overpowered By Funk (right most one in the photo).

Fred, Smith & Cross and unaged cachaça are both assertive cane spirits. How did you keep the split base from becoming two loud voices competing for the same space? What does the cachaça contribute that another Jamaican rum would not? The combination was one that I ripped off from Jessica Manzey's Jah Rule at Rumba in Seattle as featured in Chloe Frechette's Easy Tiki book that I had tried two nights before. The Cynar-banana combination came from Rafa Garcia Febles drink the Banana Clipper. Cachaça and Smith & Cross are not competing for the same space. One is earthy, low, and grassy in its funkiness depending on what brand you use, and the other pineapple, tropical, and petrol and a bit more bright. They can be complementary.

Crème de banane could easily become a literal match for Jamaican rum's banana notes. How do you use a matching flavor without making the drink feel obvious or exaggerated? Layering other flavors. Here, two liqueurs and two sugar cane spirits. See the Kingston Watusi (S&C, Fernet, Campari, banana), Where Eagles Dare (S&C, Punt e Mes, banana, mole bitters), and Petty Crime (S&C, Fernet, banana, orgeat, lime).

Cynar brings bitterness, earthiness, sweetness, and vegetal depth. Which of those functions matters most in this drink? Vegetal and bitterness. Vegetal works better with the cachaça, and bitterness balances S&C better. Banana does rather well with bitterness especially Fernet (see the Away Colors with añejo rum, Fernet, banana).

The other two drinks are shaken with fruit and citrus; yours is stirred and served over a large cube. How do temperature and dilution change the way the funk reaches the nose and palate? Bitterness remains even as the sugar is diluted away [a large cube will slow that dilution while still keeping things cold]. It's not linear on our palate. Shaken drinks also insert what citrus does to it all.

All three drinks use a partner that can be as attention-grabbing as the rum: passionfruit, Suze, or the cachaça-Cynar combination. Are bold partners safer than delicate ones when the rum is highly aromatic? In my "Minimalist Amaro Tiki" talk on Monday, I focused on how amari work best with funky rums and tropical flavors. Basic rums could work as a backbone but they don't synergize with the amaro like how an agricole or Jamaican rum would.

field trip

1/2 oz Espolon Reposado Tequila (Cimarron)
1/2 oz Del Maguey Mezcal Vida (Convite)
1/2 oz Dolin Blanc Vermouth (Servito)
1/2 oz Suze Gentian Liqueur
1/2 oz Lime Juice
1/2 oz Agave Syrup

Shake with ice, strain into an old fashioned glass, and garnish with a salted lime wedge (unsalted lime wheel). Two Fridays ago, I looked to my list of online recipe flashcard drinks and selected the Field Trip by Old Pal in Athens, Georgia, from their Fall 2023 menu. I was able to spot a menu photo on GoogleMaps from around that time period. The concept reminded me of the Revenge with blanc vermouth and agave syrup instead of Yellow Chartreuse, so I was indeed curious to give this one a try. Once prepared, the Field Trip began with a lime, vanilla, and herbal aroma. Next, lime on the sip ventured to vegetal agave and bitter herbal flavors on the swallow with a lime and smoke finish.

maelstrom

1 oz Cachaça (Novo Fogo Bar Strength)
1 oz Jägermeister
1/2 oz Pineapple Juice
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice

Shake with ice and strain into a cocktail coupe. While practicing my "Minimalist Amaro Talk" two Thursdays ago, I was inspired by Sother Teague's Rough Seas, and I took its cachaça-Jägermeister base and partnered it with the pineapple, cinnamon, and lime of Death & Co.'s Gilda Cocktail. Getting influence from the Rough Seas' name and keeping a German theme with the kräuterlikör, I dubbed this one the Maelstrom. In the glass, the Maelstrom swirled to the nose with a grassy funk, pineapple, star anise, and cinnamon aroma. Next, caramel, pineapple, and lime notes on the sip crashed into grassy "rum", cinnamon, herbal, ginger, and pineapple flavors on the swallow.

five boroughs

2 oz Rye Whiskey (Rittenhouse)
1/2 oz Sweet Vermouth (Cocchi)
1/3 oz (2 tsp) Nocino (Russo)
1/6 oz (1 tsp) Maraschino (Luxardo)
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Wednesdays ago, I was lured in by the Five Boroughs by Steven Roennfeldt who is better known as Steve the Bartender on the internet. His recent Manhattan variation creation had been working its way around Instagram; surprisingly, I have not had a drink that has paired walnut liqueur with Maraschino, but the two in the end worked well together. Once prepared, the Five Boroughs opened up with orange, walnut, and nutty cherry aromas. Next, grape and roast notes on the sip slid into rye, walnut, cherry, and clove flavors on the swallow.

riviera

1 1/2 oz Gin (Tree House Percy)
1/2 oz Maraschino (Luxardo)
1/4 oz Campari
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1/2 oz Pineapple Juice
1 Egg White

Shake one round without ice and one round with ice, strain into a Delmonico (single old fashioned) glass, and garnish with a small mint leaf and three dots of orange bitters (Angostura Orange). Two Tuesdays ago, I found the Riviera in a collection of The Violet Hour recipe flashcards under a dealer's choice folder. The SummitSips blog in 2011 attributed it to Toby Maloney circa 2008, but the author could not find it on a menu at The Violet Hour, Patterson House, or elsewhere that Toby has been associated with; later, a commenter here pointed out that it was on the Summer 2008 menu at The Violet Hour. That recipe had a pineapple infusion of a gin, Maraschino, and Campari batch, but here, the 2021-22 era flashcards had a simplified à la minute version utilizing pineapple juice in the mix. In the glass, the Riviera greeted the nose with a mint, orange, and cherry bouquet. Next, a creamy lemon, pineapple, and hint of cherry sip passed into pine, bitter orange, and nutty cherry flavors on the swallow. Overall, the balance was a touch too Maraschino heavy for me (despite my appreciation for Aviations), so perhaps decreasing that to 1/4 ounce, using a softer Maraschino like Maraska, or bringing up the Campari to match at a 1/2 ounce might help things out.

my fair lady

1 1/2 oz Bols Genever (Bols Barrel-Aged)
1 oz Dry Vermouth (Noilly Prat)
1/2 oz Amaro Ciociaro
1 tsp Maraschino Liqueur (Luxardo)
3 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Mondays ago, I found the My Fair Lady by Jesse Cyr at The Fog Room in Seattle from an Imbibe Magazine article in 2019. I most likely skipped over it when it was first published for I did not have Amaro Ciociaro on my shelves until early 2023. Jesse describes it as a Brooklyn variation "inspired by two of Holland's most treasured exports: Audrey Hepburn (who spent much of her childhood in Holland) and Genever." After stirring and straining, the My Fair Lady divulged an orange, malty, and hint of cherry aroma. Next, malt and caramel on the sip twirled into Genever and slightly bitter orange-cherry flavors on the swallow.

viking on vacation

2 oz Aquavit (1 oz Linie + 1 oz Krogstad)
1 oz Lemon Juice
1/2 oz Peach Liqueur (Mathilde)
1/2 oz Coconut Cream (Coco Lopez)
1/2 oz Pineapple Juice

Whip shake with crushed ice, pour into "the skull of your enemy", top with ice, garnish with a float of Peychaud's Bitters (5 dash) and a paper umbrella (I added mint sprigs). Two Sundays ago, I decided to make the Viking on Vacation by Chad Austin that I found in his Everyone Has a F*cking Cocktail Book for I had seen it floating around Instagram recently. Aquavit and peach liqueur appear in the Nordic tropical number Freydis and in Nightcap's Disappearing Act, so I was curious to try it in this Tradewinds-esque drink. Once prepared, the Viking on Vacation invaded the senses with a mint and anise aroma. Next, a creamy pineapple and lemon sip sailed into caraway, star anise, coconut, and peach flavors on the swallow.

a feast for crows

1 1/2 oz Bacardi 8 Year Rum (Don Q Añejo)
1 oz Pineapple Juice
1/2 oz Campari
1/2 oz Giffard Crème de Cassis (Massenez)
1/2 oz Lime Juice

Whip shake with crushed ice, pour into a Collins glass, fill with crushed ice, and garnish with a cherry and lime wedge (cherry only). Two Saturdays ago, I opened up the Spec app, and in the Bardtenders podcast's collection was the A Feast for Crows by Jesse Cyr at Seattle's Olympic Bar. On an Instagram post, Jesse described how it is "a simple Jungle Bird twist with the addition of cassis. Still bitter, still tropical, but just a bit softer on the palate." My guess is that Jesse named this after the fourth novel in the fantasy series A Song of Ice and Fire by American author George R.R. Martin. Overall, the combination reminds me of the quirky Teresa that Gary Regan wrote about of Campari balanced by cassis and lime. In the glass, the A Feast for Crows flew to the nose with cherry over other fruity aromas. Next, dark fruit and pineapple notes on the sip were chased by rum, lime, and bitter dark berry-orange flavors on the swallow.

carpenter bee

3/4 oz Applejack (Laird's Bonded)
3/4 oz Amaro Nardini
3/4 oz Lemon Juice
3/4 oz Ginger Syrup

Shake with ice, strain into a coupe, and garnish with candied ginger on a pick. Two Fridays ago, I got home from my bar shift and opened up The Bartender's Choice Volume 3 app. There, I latched onto the Carpenter Bee by Greg Keesee at Attaboy Nashville in 2023 as part of the spirit, amaro, ginger syrup, and citrus insect-themed series that includes the Dragonfly, Mosquito, and Scarab. I later realized that I had made this combination but with lime in the Yellow Jacket, but considering how Sasha Petraske's camp found the Bee's Knees to be different with lime juice and called it the Business, this makes sense. Here, the Carpenter Bee gave forth an apple, caramel, and ginger bouquet to the nose. Next, lemon and caramel notes on the sip dug into apple, ginger, mint, and pine flavors on the swallow.

copperhead

2 oz Bonded Apple Brandy (Laird's)
1/2 oz Rye Whiskey (Rittenhouse)
1/2 oz Yellow Chartreuse

Stir with ice, strain into a coupe glass, and garnish with a cherry. The Pegu Club eshewed a garnish, but I included it as described in the version in Madrusan's book. Two Thursdays prior, I selected my copy of The Madrusan Cocktail Companion book off the shelf and decided to make the Copperhead created at Manhattan's Pegu Club. A video of a Pegu Club's Ricky Agustin making the drink for Forbes confirms the recipe but did not call for a garnish, and a Punch article on the Diamondback Lounge mentions this as a riff. Essentially, the Pegu Club reversed the rye-forward classic into an apple brandy-strong one, and changed the ratio from 2:1:1 to 4:1:1 to dry it out a touch (not to mention the modern concern of reducing the cost given what Chartreuse costs these days if you can find it). With Madrusan's added garnish, the Copperhead slithered to the senses with a cherry and apple aroma. Next, honey and apple notes on the sip settled into apple, herbal, rye, and pine flavors on the swallow.

center of the galaxy

2 oz Blended Aged Rum (1 oz Dos Maderas 5+5 + 1 oz Doorly's 12 Year)
1/2 oz St. George Raspberry Liqueur (Mathilde Framboise)
1/2 oz Honey Syrup
1/2 oz Demerara Syrup (omit)
1/2 oz Lime Juice
1 pinch Freshly Grated Cinnamon

Shake with ice, strain into a coupe glass, and garnish with a lime wheel and a raspberry (cherry) in the center. Two Wednesdays ago, I decided to make the Center of the Galaxy by Martin Cate via the Smuggler's Cove cocktail book. I had previously passed over this drink, but I recently spotted a friend on Instagram making this with framboise instead of St. George Raspberry Liqueur, and I figured that I could do the same with my mini of Mathilde's product. Martin described the drink's genesis as, "The discovery in 2009 that the center of the Milky Way galaxy contains a chemical that tastes like raspberries and smells like rum was the inspiration for this cocktail." Overall, the concept reminded me of a Knickerbocker with honey in place of the curaçao, so I was curious to finally give this one a go after having owned the book for a little over a decade. In the glass, the Center of the Galaxy showcased a lime and berry aroma. Next, lime, raspberry, and caramel notes on the sip spun off into rum, sherry (from the Dos Maderas Rum), honey, tart fruit, and cinnamon flavors on the swallow.

near enough to reach

1 1/2 oz Rittenhouse Rye
1/2 oz Giffard Crème de Banane (Tempus Fugit)
1/4 oz Lustau Oloroso Sherry
1/4 oz Ginger Syrup
1 dash Allspice Dram (1/16 oz Hamilton's)

Build in a Julep cup, add crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with a lemon twist and an umbrella. Two Tuesdays ago, I returned to the online recipe flashcards for The Violet Hour and opted for the Near Enough to Reach from the Summer 2021 menu. Banana liqueur and Oloroso last appeared on the blog as accents to a Kingston Negroni in the Tropicale, and the rye, banana, and sherry combination prospered in the Mr. Manager. In the glass, the Near Enough to Reach conjured up a lemon, rye, and ginger bouquet for the nose. Next, caramel and grape notes on the sip transformed into rye, banana, nutty sherry, and ginger flavors on the swallow with allspice and ginger on the finish.

third colors

2 oz Aged Rum (1 oz Hamilton's Demerara River 86° + 1 oz Doorly's 12 Year)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Amaro Sfumato

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Mondays prior, I looked to The Bartender's Choice Volume 3 app for a nightcap and selected the Third Colors by Zachary Gelnaw-Rubin at Manhattan's Lion Lion in 2018. The name and recipe structure are very similar to Zachary's Away Colors consisting of aged rum, banana liqueur, and Fernet. The combination of apricot and Sfumato reminded me of my Mountebank with Scotch and apple brandy (and a dash of absinthe) instead of rum. Therefore, I set off to mixing one up and enjoyed its orange, apricot, roast, and char aromas. Next, the roast and orchard fruit notes continued on into the sip where they were replaced by woody rum and bitter apricot flavors on the swallow.

codex medoza

1 oz Mezcal (Convite)
1 oz Ancho Reyes Chile Liqueur
3/4 oz Lime
1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
1/2 oz Orgeat

Whip shake with crushed ice, pour into a double old fashioned glass, top with crushed ice, and garnish with a smoldering cinnamon stick. Optional garnish: include a spend half lime shell or perhaps a mint sprig to make the drink's appearance less stark. Two Sundays ago was National Mai Tai Day, and I decided to enact an idea that I had earlier in the week that I dubbed the Codex Mendoza. I was inspired by my mezcal-chili pepper liqueur Aztec Death Whistle and, of course, the Mai Tai independently of the impending holiday. The name came about as I delved into the use of chili pepper smoke by the Aztecs as described in said Spanish source. The smoke was utilized in everything from behavioral modification for surly children in small amounts (pictured below) to dispatching European visitors by trapping them and suffocating them with large amounts. Once assembled, the Codex Mendoza showcased acrid cinnamon smoke over vegetal chili pepper aromas. Next, a creamy lime and hint of orange on the sip succumbed to smoky mezcal, chili pepper, orange, and almond flavors on the swallow with smoke and spice on the finish.

bask intentions

1 1/2 oz Blanco Tequila (Fosforo)
3/4 oz Marie Brizard Apry (Rothman & Winter Apricot)
1/2 oz Jeppson's Malört
3/4 oz Lemon Juice
1/2 oz Grapefruit Juice
1/4 oz Honey Syrup

Shake with ice, strain into a coupe glass, and garnish with a blackberry and a raspberry (cherry) on a pick. Two Saturdays ago, I looked to the online recipe flashcards for The Violet Hour in Chicago and landed upon the Bask Intentions from their Spring 2022 menu. The name makes reference to "Bäsk is a Swedish-style liquor flavored with wormwood ('malört' in Swedish)" according to Wikipedia, although it is sometimes questionable if anyone handing you Malört is doing so with the best intentions. Malört has been paired with apricot liqueur in Whistler's Lightning Swords of Death and in my Cutman, and paired with tequila in The Violet Hour's Honey I'm Home, so it felt like a good use of the last of my grapefruit juice garnered from my spent garnish fruit. In the glass, the Bask Intentions launched off with apricot and cherry aromas. Next, lemon, grapefruit, orchard fruit, and hint of honey on the sip progressed into tequila, apricot, and bitter grapefruit flavors on the swallow.

montparnasse

2 oz Privateer Silver Rum (Privateer Tres Aromatique)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz St. Elder Elderflower Liqueur
1/4 oz Luxardo Maraschino

Shake with ice and strain into a coupe glass. For the penultimate grapefruit drink of this series, I opted for the Montparnasse from Russell House Tavern from their Winter 2015 menu that I sourced from recipe files from when I worked there (it was on the final menu before I left for Loyal Nine across town). Ernest Hemingway spent time in that part of Paris with the artists and writers during Prohibition, so it is fitting for a Hemingway Daiquiri variation. I wrote a little about the ex-pat scene in Montparnasse in my book review of This Must Be the Place by bartender Jimmie Charters, and it seemed to have a lively bar scene back then. Unlike the Hemingway's Ruin that added cinnamon, the Montparnasse opted for elderflower, and that pairing of Maraschino and elderflower reminded me of Brick & Mortar's Time Traveler and the Franklin's French Laundry. In the glass, the Montparnasse offered up floral and nutty cherry aromas. Next, lime, grapefruit, and cherry notes on the sip developed into funky rum, cherry, and floral flavors on the swallow.

:: boston rum week 2026 ::

I am participating again in Boston Rum Week in two events next week. The first is a talk on bitter liqueurs in tropical rum drinks on Monday the 14th at the Cambridge Center for Adult Education. I am planning on two drinks to be served while discussing why amaro and their kin work so great with tropical flavors and funky rums. The title came from Matt Pietrek's suggestion and with his blessing. Tickets and more information: https://ccae.org/classes/offering/4406/boston-rum-week-minimalist-amaro-tiki-in-person-new I am also returning as a panelist for the Grand Tasting event on Saturday the 20th which is available to all attendees with VIP tickets (regular admission is just for the tasting, not the four seminars). Last year, I was on the panel entitled "The Anatomy of Rum Cocktails: Choices, Trends, and Cultures in a Glass," and this one focuses on high ester rums along with Shannon Mustipher, Jen Akin and moderator Garnett Philip. The full week of events can be found here: https://bostonrumweek.com/events

tell no tales

1 1/2 oz Appleton Rum (Appleton Signature)
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Cinnamon Syrup
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
2 dash Angostura Bitters

Shake with ice, strain into an old fashioned glass with ice (large cube), and garnish with a lime wheel and absinthe (6 drop St. George on the lime wheel). Two Thursdays prior, I continued on with my grapefruit juice series with the Tell No Tales at Dear Irving's Gramercy location in Manhattan that I found in online recipe flashcards for their Winter 2025-2026 menu. I was able to confirm that timeline as the drink was mentioned in a December 2025 Yelp review. Overall, the concept was very similar to the Hijos de Borinquen with grapefruit and absinthe added in. Once shaken and strained, the Tell No Tales revealed star anise, apricot, and cinnamon aromas. Next, lime, grapefruit, and orchard fruit notes on the sip delved into rum, apricot, cinnamon, and allspice flavors on the swallow.

don draper

1 1/2 oz Hiatus Tequila (Fosforo Blanco)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/4 oz Ancho Reyes Chile Liqueur

Shake with ice, strain into a double old fashioned glass with ice, and garnish with a dehydrated grapefruit slice (omit). For a second drink in my grapefruit juice series, I opted for one called the Don Draper. It was created at Analogue in Manhattan, found via online recipe flashcards, and dated to at least 2022 by a Yelp menu photo. Surprisingly, this is only the second drink making reference on here to said character on Mad Men with the other, Don Draper's Bitter End, being enjoyed only three weeks prior. This one instead of Black Manhattan riff is more of a variation of a Tommy's Margarita with grapefruit and a touch of chili liqueur, and since I have enjoyed other recipes from Analogue including the Sun Stealer and Dogs Playing Poker, I gave this one a go. In the glass, the Don Draper presented a tequila aroma with a hint of chili pepper. Next, lime and grapefruit notes on the sip transformed into tequila, vegetal pepper, and a wisp of spice on the swallow.

hemingway's ruin

2 oz Caña Brava Rum (Hamilton's White 'Stache)
1 1/2 oz Don's Mix (1 oz Grapefruit Juice + 1/2 oz Cinnamon Syrup)
3/4 oz Lime Juice
1/2 oz Maraschino Liqueur (Luxardo)

Shake with ice and strain into a coupe glass. Two Tuesdays, it was time to dispatch my garnish grapefruit into juice and begin what turned into a series of five grapefruit cocktails. The first one I started with was Hemingway's Ruin from Golden Tiki in Las Vegas that I uncovered through online recipe flashcards for their inaugural menu in 2015. Eater wrote about the drink in an article about the bar opening with, "Don's Mix, composed of cinnamon and grapefruit, is added to Caña Brava rum, Maraschino liquor, and lime juice to create a delicious Hemingway [Daiquiri] variation." A Reddit post about the bar in 2019 contained a photo of the drink, and the current menu has the rums as Hamilton White 'Stache and St. Lucia White Rum given that Caña Brava has been discontinued since 2019. For the rum, I went with an adaptation of the modern version with White 'Stache alone. In the glass, Hemingway's Ruin ushered in a nutty cherry and cinnamon aroma. Next, lime, grapefruit, and light cherry notes on the sip cascaded into rum, nutty cherry, and cinnamon flavors on the swallow.

liquid swords

1 1/2 oz Rye Whiskey (Rittenhouse)
1/2 oz Aperol
1/2 oz Green Chartreuse
1/2 oz Curaçao (Pierre Ferrand)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Mondays ago, I began scanning the Bartender's Choice Volume 3 app, and I spotted the Liquid Swords by Aisha Sharpe at the Ace Hotel in Manhattan circa 2009. The recipe that I most associate with Aisha is The 212 from 2008 that found its way into the PDT Cocktail Book, and she used to collaborate with Willy Shine (before his long tenure with Jägermeister) in their Contemporary Cocktails consultancy. Perhaps the drink was dubbed after the 1995 solo album from Wu-Tang Clan member GZA, and the name will always remind me of a listing on the Russell House Tavern dessert menu when I started in 2013 that was a mix of Old Monk Rum, Luxardo Espresso Liqueur, amaretto, and Amarula Cream Liqueur. The combination of Green Chartreuse and curaçao always makes me think of the Knight from David Embury's The Fine Art of Mixing Drinks and its appearance in more modern recipes like the Prospector, and Green Chartreuse and Aperol were last seen here in the Monk's Mystery with Montenegro instead of curaçao. Once prepared, the Liquid Swords swung at the nose with a lemon and orange aroma. Next, orange and red fruit on the sip opened up into rye and herbaceous flavors on the swallow with a citrus pith and orange finish.

dust jacket

1 3/4 oz Aged Dark Rum (1 oz Coruba + 3/4 oz Hamilton 86° Demerara)
3/4 oz Manzanilla Sherry (Lustau)
1/2 oz Amaro Ramazzotti
1 tsp Maraschino Liqueur (Luxardo)

Stir with ice and strain into a coupe glass. Two Sundays prior, I reached for my copy of The Madrusan Cocktail Companion book and found the Dust Jacket by David Molyneux at The Everleigh in Melbourne circa 2017. The combination of spirit, fortified wine, Ramazzotti, and Maraschino reminded me of the Williamsburg that has Cocchi Americano instead of sherry and the Caretaker with dry vermouth and a mint leaf instead of sherry. In the glass, the Dust Jacket revealed a woody rum and nutty cherry bouquet to the nose. Next, a caramel-driven sip from the rums and amaro flowed into funky rum, root beer, and cherry flavors on the swallow.

charlie hustle

3/4 oz Bourbon (Evan Williams Bonded)
3/4 oz Applejack (Laird's Bonded)
3/4 oz Amaro Ciociaro
3/4 oz Amaro Nonino

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Saturdays ago, I began searching The Bartender's Choice Volume 3 app and landed upon the Charlie Hustle by Jon Nutter at Manhattan's Attaboy in 2019. Overall, it came across like a split amaro Black Manhattan with a split base akin to Sam Ross' Grandfather. Once prepared, the Charlie Hustle conned the nose with an bright orange oil, caramel orange, and apple aroma. Next, the amari's caramel came through on the sip where it was pursued by Bourbon, apple, bitter orange, and caramel flavors on the swallow.

man maker

3/4 oz Rye Whiskey (Rittenhouse)
3/4 oz Cognac (Courvoisier)
3/4 oz Averna
3/4 oz Benedictine
1 dash Angostura Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Fridays prior, I reached for my copy of The Madrusan Cocktail Companion book and landed on the Man Maker by Hayden Lambert at Above Board in Melbourne. Averna and Benedictine (with or without bitters) as the sole modifiers appear in the Bolt from the Blue and Sucker in a 3 Piece, so I was curious to try it with the New Orleans-style feel of the rye-Cognac split base. Once mixed, the Man Maker presented a lemon, caramel, and herbal aroma. Next, a caramel-driven sip from the two liqueurs opened up into rye, brandy, herbal, and allspice flavors on the swallow.

davinci

1 1/2 oz Gin (Tanqueray)
1/2 oz Campari
1/2 oz Sweet Vermouth (Alessio)
1/2 oz Amaro Sfumato

Stir with ice, strain into an old fasioned glass with ice, and garnish with an orange twist. Two Thursdays ago, I began perusing The Bartender's Choice Volume 3 app when I spotted the DaVinci crafted in 2023 by Roger Scandela at Manhattan's Attaboy. In the structure of spirit, Campari, Sfumato, and vermouth drinks, the Mean Old Man with Scotch stands out in my head, and I did a similar drink but with port called the Preceptor. Also in the ballpark is Cure's Ghost of My Life with gin, Campari, and Zucca (another rabarbaro like Sfumato) but no vermouth. Once mixed, the DaVinci gave forth a fresh orange aroma over Campari's orange and Sfumato's herbal and roast. Next, grape and roast notes on the sip flowed into gin, bitter orange, smoky, and earthy herbal flavors on the swallow.

where eagles dare

1 1/2 oz Dewar's 12 Year Blended Scotch (Famous Grouse)
3/4 oz Punt e Mes
1/2 oz Giffard Crème de Banane (Tempus Fugit)
1 dash Mole Bitters (Bittermens)

Stir with ice and strain into an old fashioned glass rinsed with Smith & Cross Rum. Two Wednesdays ago, I spotted on an online recipe site the Where Eagles Dare created at State Park in Cambridge that was named after either the 1968 Clint Eastwood and Richard Burton WWII action film or the 1979 song by The Misfits. The Punt e Mes-banana combination appears in a few drinks such as the Social Vampire and the Banana Manhattan, but none with Scotch muchless a funky Jamaican rum rinse. Scotch and banana though were last seen in the Cupid Deluxe (that post has links to two other Scotch-banana drinks on the blog), so I curious to give this one a try. In the glass, the Where Eagles Dare soared to the nose with a pineapple rum funk and banana aroma. Next, grape and caramel notes on the sip swooped into Scotch, bitter herbal, and banana flavors on the swallow with a chocolate finish.

southern gentleman

1 1/2 oz Rittenhouse Rye
3/4 oz Averna
1/2 oz Gentian Liqueur (Suze)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Tuesdays ago, I received the new issue of Imbibe Magazine (September/October 2026), and I immediately picked out the Southern Gentleman as a Black Manhattan riff by Sean Skvarka and Matt Ross at Whisler's in Austin. It appeared like an Averna for sweet vermouth variation on Happiness Forgets' Harry Palmer, so I was game. Once stirred and strained, the Southern Gentleman greeted the senses with a lemon and earthy herbal aroma. Next, caramel from the Averna filled the sip that led into rye, gentian, and herbal flavors on the swallow.

señor bali hai

1 oz Mezcal (Convite)
1 oz Black Jamaican Rum (Coruba)
1/2 oz Ancho Reyes Chile Liqueur
3/4 oz Mr. Black Coffee Liqueur
1/2 oz 2:1 Simple Syrup (2/3 oz 1:1)
1 oz Lemon Juice
1 1/2 oz Pineapple Juice
1 pinch Salt (3 drop 20% Saline)

Whip shake, pour into a mug, and fill with crushed ice. I garnished with mint sprigs. Two Mondays ago, my Instagram pal Rob Balazs posted a recipe called the Señor Bali Hai created by his friend Charley Hicks. The idea is a Mexican-themed riff on the Mr. Bali Hai that swaps some of the rum for mezcal and Ancho Reyes Chile Liqueur. I have tried mezcal in a split base Mr. Bali Hai variation in the Mistah Bittah Hai and in my King Kopeika, so I was curious to try it with Ancho Reyes in the mix. Once assembled, the Señor Bali Hai gave forth mint over coffee, agave, and smoke aromas. Next, pineapple, lemon, and roast notes on the sip opened up into rum, coffee, vegetal, chili pepper spice, and smoke flavors on the swallow. I felt that with the robust Mr. Black, if I were to make this again, perhaps I would tone down that volume to a half ounce or use a less intense coffee liqueur so that it did not take over the flavor profile here. Moreover, I could not help to think that the theme could be bolstered by replacing the Jamaican rum with one of the many cane spirits coming out of Mexico these days such as Uruapan Charanda (partly because Coruba's light funk note got lost in the mix here).

columbia heights

1 1/4 oz Rye Whiskey (Rittenhouse)
1 1/4 oz Sweet Vermouth (Alessio)
1/4 oz Maraschino Liqueur (Luxardo)
1 dash Absinthe (8 drop St. George)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Sundays ago, I selected The Madrusan Cocktail Companion book and landed on the Columbia Heights by Rob Libecans at Melbourne's Caretaker's Cottage in 2022. Overall, the recipe read like an Improved Manhattan minus the Angostura Bitters which seemed like a great nightcap. I later found the Dirty Harry which is a bit more rye-driven version of this combination, and of course, the Lawhill as a dry vermouth and bitters variation that was a cult classic at Drink in Boston back in the day. In the glass, the Columbia Heights shared a lemon, dark grape, nutty cherry, and anise aroma. Next, grape and cherry notes on the sip evolved into rye, herbal, cherry, and anise flavors on the swallow.

sidewinds

1 oz Smith & Cross Rum
3/4 oz Swedish Punsch (Kronan)
3/4 oz Campari
3/4 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Coco Lopez Coconut Cream
1 oz Lemon Juice

Whip shake with crushed ice, pour into a mug, top with crushed ice, and garnish with mint sprigs. Two Saturdays ago, my Coco Lopez run had me thinking about the Tradewinds, and its apricot liqueur made me consider how well bitter liqueurs would work in there. My original idea was to do a Ferrari-based (Fernet-Campari) riff, but the flavors ended up too muddied, so I changed it up by dropping the Fernet from that and returning it to being a bit more rum-driven. Nixing the Fernet over the Campari was a no brainer for the latter works rather well with apricot liqueur such as in the A Study in Pink and the Jungle Hotel Bird. The apricot also pointed me to its synergy with Swedish punsch which I learned about in the Havana Cocktail, and Swedish punsch works great with Campari from a trio of drinks I had in 2012 – namely, Sleeping with Strangers, Barefoot in the Dark, and Deck Hand. For a name, I dubbed it the Sidewinds named after a breezes that can blow a moving object off its direction of travel. Here, the Sidewinds gave forth mint, rum funk, and fruity aromas. Next, a creamy lemon and orange sip sunk into funky rum and bitter peach flavors on the swallow.

buster brown

1 oz Bourbon (Evan Williams Bonded)
1 oz Amaro Braulio
3/4 oz Lemon Juice
3/8 oz Honey Syrup
3/8 oz Coconut (Coco Lopez)

Shake with ice and strain into a glass. The recipe's photo shows an old fashioned glass with a large ice cube, so I followed suit. Two Fridays prior, I began perusing the Bartender's Choice Volume 3 app on my phone, and I landed upon the Buster Brown by Jon Nutter at Manhattan's Attaboy in 2023. The app only listed the ingredient as "coconut," and since I had an opened Coco Lopez in the refrigerator, I interpreted it as coconut cream. The combination of spirit, Braulio, honey, and lemon reminded me of my Golden Eagle, but here with Bourbon and coconut instead of mezcal. Once mixed, the Buster Brown lumbered forward with herbal, coconut, and pine aromas. Next, a creamy honey and lemon sip twisted into Bourbon, bitter pine, and coconut flavors on the swallow.

quartermaster

2 oz Jägermeister
1/2 oz Pierre Ferrand Dry Curaçao
1 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Coco Lopez Coconut Cream
2 dash Angostura Bitters

Whip shake with crushed ice, pour into a snifter or tropical mug, fill with crushed ice, and garnish with a mint sprig, star anise, and cherry (nasturtium). Two Thursdays ago, I opened up Justin Wojslaw's Coconuts and Carnage book and spotted his Quartermaster that was different from Gin Joint's Quartermaster and Matt Pietrek's Smoky Old Quartermaster. This one reads like a Jägermeister Piña Colada or perhaps Painkiller with the orange juice swapped for curaçao like Paul McGee prefers. I have been thinking about Jägermeister in tropical drinks a lot lately as I am building out my slide deck for a talk at Boston Rum Week in a few weeks entitled "Minimalist Amaro Tiki". Jägermeister has such wonderful ginger, galangal, star anise, dried orange peel, cinnamon, and clove aspects that work great in tropical drinks such as the Escape Hatch, Muertito Vivo, and my Lost U-Boat. Once prepared, the Quartermaster came forth with mint, floral, anise, caramel, and orange aromas on the nose. Next, a creamy lime, caramel, and pineapple sip delved into caramel, anise, ginger, herbal, orange, pineapple, and coconut flavors on the swallow.

bad juju

1 oz Planteray OFTD Rum
1/2 oz Brugal 1888 Rum (Privateer New England Reserve)
1/2 oz Monkey Shoulder Scotch (3/8 oz Cutty Sark Prohibition + 1/8 oz Laphroaig)
1/2 oz Borghetti Coffee Liqueur
1/2 oz Pineapple Juice
1 oz Coco Lopez

Whip shake, pour into a glass (coconut mug), top with crushed ice, and garnish with 2 pineapple fronds, a banana chip, and freshly grated coffee bean.

Two Wednesdays ago, I opened up the Spec recipe app, and in the Bardtenders podcast's collection, I found the Bad Juju as a Piña Colada riff created by one of the podcast's hosts, Jon Mateer. Jon runs the bar program at TPC Sawgrass golf course in Ponte Vedra Beach, Florida, and perhaps the name refers to one of the cursed holes. One article described, "The phrase 'bad juju' at TPC Sawgrass most famously relates to the notorious water-logged history of the iconic par-3 17th island green, where PGA Tour groups have occasionally suffered collective meltdowns by hitting their tee shots straight into the water." I thought that I had tried a coffee-tinged Piña Colada before, but alas, I had not; the closest was Chad Austin's pineapple-less Aztec Warrior, so the Bad Juju was indeed a first. Once prepared, the Bad Juju offered up coffee and a hint of smoke on the nose. Next, a creamy sip with roast notes slid into burly rum, hint of smoky Scotch, coconut, pineapple, and coffee flavors on the swallow. Jon commented on my Instagram post, "Love the addition of splitting the Scotch here! That 1/8 of Laphroaig is money," to which I explained that the last of "my Cutty Sark bottle ran short, so I figured to fill the gap with flavor instead of a more neutral blended whisky."

the decatur

1 1/2 oz Bonded Rye Whiskey (Rittenhouse)
3/4 oz Sweet Vermouth (Alessio)
1/4 oz Peach Liqueur (Mathilde)
1/4 oz Maraschino (Luxardo)

Stir with ice and strain into a coupe glass. I added a cherry garnish to the recipe. Two Tuesdays prior, Matt Pietrek posted a drink on his Cocktail Wonk Instagram while he was traveling in France called The Decatur that was subtitled "The Brooklyn of Georgia." His recipe read like a cross between a Bourbon Bell and a Buffalo, so it definitely caught my attention. Moreover, I thought keeping the Amer Picon (or similar bitter liqueur) and replacing the Maraschino with peach would have been an interesting riff as well, but two stone fruit liqueurs might have a curious synergy. Once mixed, The Decatur displayed rye, cherry, and peach aromas. Next, grape and red fruit notes on the sip delved into rye, nutty, vanilla, and peach flavors on the swallow.

ohana joe

1 oz Planteray OFTD Rum
1 oz Planteray Stiggins' Fancy Pineapple Rum
1/3 oz St. George Coffee Liqueur (Borghetti)
1/2 oz Rich Demerara Syrup (1:1)
3/4 oz Pineapple Juice
3/4 oz Lime Juice

Build in a Collins or Pilsner glass, fill with crushed ice, swizzle to mix and chill, top with crushed ice, and garnish with 3 coffee beans.

Two Mondays ago, I was scanning Kindred Cocktails and spotted the Ohana Joe by Jeff Cleveland then of the Tonga Hut in Palm Springs, California. I was able to trace it back to a 2016 post on Critiki (that I was able to read through the Wayback Machine). While at Jeff's home, blogger Humuhumu Trott mentioned that her favorite drink was the Mai Kai's Black Magic, and this is what he served her. Humuhumu explained, "It was so new, it didn't yet have a name. Jeff asked me to help name it, and together we came up with Ohana Joe: a nod to the coffee in the drink, and to the feeling of warm welcome Jeff's had from the tiki 'ohana, and to the historic Palm Springs tiki bar Aloha Jhoe's." Once assembled, the Ohana Joe ushered in coffee and pineapple aromas. Next, roast and lime notes on the sip transformed into burly rum, coffee, and pineapple flavors on the swallow. While I expected a Mr. Bali Hai, I ended up with something a bit more complex given the overproof and pineapple rums, the lower pineapple juice quotient, and the lime instead of lemon juice.

cupid deluxe

1 1/2 oz Scotch (Famous Grouse)
3/4 oz Banana Liqueur (Tempus Fugit)
3/4 oz Pineapple Juice
3/4 oz Lemon Juice
1/2 oz Ginger Syrup
2 dash Chocolate Bitters (Angostura Cocoa)

Shake with ice, serve tall (old fashioned glass, ice, 1 oz soda water), and garnish with a piece of candied ginger. Two Sundays ago, I returned to online recipe flashcards from Dutch Kills in Long Island City and selected the Cupid Deluxe. The drink for their Spring 2019 menu was attributed elsewhere on the web to bartender Jose Cardenas, and it was perhaps named after the 2013 album by the group Blood Orange. Scotch and banana worked so well in the Holy Molé! that I utilized it in my Artists and Models at the Cocktail Lab at Earl's, and I was curious to try it here. Once prepared, the Cupid Deluxe offered up a pineapple and ginger aroma. Next, a carbonated caramel, lemon, and pineapple sip flowed into Scotch, pineapple, banana, and ginger flavors on the swallow.

lacrimosa

2 oz Rittenhouse Rye
3/4 oz Luxardo Bitter (Bianco)
3/4 oz Amaro Ciociaro

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a flamed orange twist (unflamed). Two Saturdays prior, I decided to make the Lacrimosa by David Slape at Manhattan's P.D.T. in Fall 2008 via The P.D.T. Cocktail Book as a "dark, brooding Negroni variation." I spotted this a few days before on a friend's Instagram and realized that I skipped over the recipe in the book since I lacked Luxardo's Bitter until a year and a half ago. In the glass, the Lacrimosa cried forth fresh orange oil aromas over rye and caramel orange ones. Next, a caramel-driven sip from the Ciociaro opened up into rye, dark orange, and bitter herbal flavors on the swallow.

no further questions

2 oz Rye Whiskey (Rittenhouse)
1/2 oz Punt e Mes
1/2 oz Amaro Ciociaro
1/8 oz Peated Whisky (Laphroaig 10 Year)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with an orange twist. Two Fridays ago, I decided to make a drink created by Tim Kirkland called No Further Questions that he named after his friend Brian Collins' frequent replies to requests of a sip of the drink that he posted on Instagram. Whisky, Punt e Mes, and Ciociaro is a combination that worked well in my Jolly Jane, Rafa Garcia Febles' Stenton, and other recipes, so I was curious to try it here. In the glass, the No Further Questions proffered orange, peat smoke, and grape aromas to the nose. Next, grape and caramel on the sip soon hid behind rye, caramel orange, bitter herbal, and peat smoke flavors on the swallow.

heartbreaker

1 1/2 oz Gin (Tanqueray)
1/2 oz Green Chartreuse
1/2 oz Amaro Braulio
1/2 oz Amaro Montenegro

Stir with ice, strain into a coupe glass, and garnish with a grapefruit twist. Two Thursdays ago, I fired up The Bartender's Choice Volume 3 app and got curious about the Heartbreaker by Jon Nutter at Manhattan's Attaboy circa 2023. The gin, Green Chartreuse, and Montenegro trio reminded me of Sother Teague's Oh My Word, so I figured that it would be a more alpine and less nutty-fruity version here. The duo of Braulio-Montenegro has appeared twice on the blog in the Bar Room Brauler and the Spaghetti Western; however, I have previously only tried one other Green Chartreuse-Braulio drink, the Devil's Whisper, as Braulio is more often paired with the Yellow variety. Once prepared, the Heartbreaker descended with a grapefruit, herbaceous, and pine aroma. Next, a lightly caramel and clementine sip was kicked aside for gin, bitter herbal, pine, orange, and herbaceous flavors on the swallow.

where it all begins

1 1/2 oz Chattanooga High Malt Bourbon (Evan Williams Bonded)
3/4 oz Punt e Mes
1/2 oz Licor 43
1/4 oz Luxardo Amaro Abano
1 dash Regan's Orange Bitters

No instructions were provided, so I stirred with ice, strained into a cocktail coupe, and garnished with a cherry. Two Wednesdays ago, I uncovered an online recipe flashcard set for Nashville's Pinewood Social and selected the Where It All Begins from a 2021 collection, and I was able to confirm the drink's ingredients in a GoogleMaps menu photo. This Manhattan variation launched off with a cherry and dark grape aroma. Next, grape and sweet citrus notes on the sip slipped into Bourbon, bitter, bright orange-lemon, vanilla, and peppery flavors on the swallow. If I were to make this again, I would decrease the Licor 43 amount or even swap the volumes with Amaro Abano, for the balance came across a bit sweet and bright for me; often a quarter ounce of Licor 43 in a stirred drink is plenty such as in the Signals, Calls, & Marches.