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.