tag:blogger.com,1999:blog-39400106843039465532024-03-18T16:22:16.764-04:00cocktail virgin slutquality versus quantity does not have to be a winner-take-all proposition.Anonymoushttp://www.blogger.com/profile/10706039136777492635noreply@blogger.comBlogger6322125tag:blogger.com,1999:blog-3940010684303946553.post-9071687302904670302024-03-18T08:00:00.035-04:002024-03-18T08:00:00.138-04:00ms. dalloway1 1/2 oz Old Overholt Rye Whiskey (86°)<br />
1/2 oz Aperol<br />
1/2 oz Ginger Syrup<br />
3/4 oz Lemon Juice<br /><br />
Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon wheel (served up in a coupe).<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1T3DngwquSoOK-XhugDKvWuxOo7XhSkwFlo69yFWgeRlk16gpflJnlYLLry08VD2RpjPzsf5LW9ilyf2buCDVzRUDwJf9HQyp5KXffwj-F7bMlZ1sWSOggoIW__zfb1e80jGSbbHQ8j3zjEG7NsEQY5-KpUjD3Yzy9uDCjcHgVUiPe5HqLnqSNtLZjphf/s320/msdalloway_ig400.jpg" width="345" /></center>Two Mondays ago, I returned to an online set of recipe flashcards for the John Dory Oyster Bar in New York City, and I landed on the Ms. Dalloway that seemed like an intriguing orange-ginger Whiskey Sour. While the cards did not list a serving style, I was able to derive it from a photo in a 2010 <i>The Wallstreet Journal</i> article (although I decided to serve it up in a coupe since I was not going to be lingering on it). Once prepared, the Ms. Dalloway greeted the senses with orange and ginger aromas. Next, lemon and orange notes on the sip sashayed into rye, orange-herbal, and ginger flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-8348518390068583822024-03-17T08:00:00.027-04:002024-03-17T08:00:00.136-04:00long look back1 oz Woody Creek Rye Whiskey (Rittenhouse)<br />
3/4 oz Toki Whisky (Kavalan Classic)<br />
3/4 oz Amaro Braulio<br />
1/2 oz Demerara Syrup 1:1<br />
3 dash Angostura Bitters<br /><br />
Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg29OYC-W6MMSRazs6Ay720bGmUszUvH6cCq4VNl8_6OiqnqcBi0-yem67HfcCYrztez_WvZXlEcL9or02VcHDVLlxhmiUuKOV-w7VX_jnvb76bzZSW70mVPE8quGOpEPVCD05mBAh97hgICA3BeIZCJLBi8D3vzsoQ3XYT7lKNA0ob8SGOMp89esbNFH8A/s320/longlookback_ig400.jpg" width="360" /></center>Two Sundays ago, I pulled up a recipe from <i>Punch</i> magazine in their article on Manhattan variations called the Long Look Back by Kacie Lambert at Stay Gold in Manhattan. Although this felt more like a Toronto variation than a Manhattan, I was definitely in the mood for a Braulio cocktail, and the combination reminded me a little of the <a href="https://cocktailvirgin.blogspot.com/2013/06/peloni.html">Peloni</a>. Once assembled, the Long Look Back welcomed the nose with orange, caramel, pine, and clove aromas. Next, the caramel continued on into the sip where it was chased by rye spice, minty, caramel, pine, and clove flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-27766637791391400542024-03-16T08:00:00.035-04:002024-03-16T08:00:00.152-04:00this is not berlin1 oz Mezcal (Peloton de la Muerte)<br />
1 oz Reposado Tequila (Cimarron)<br />
3/4 oz Cynar<br />
1/4 oz Pamplemousse Grapefruit Liqueur (St. Elder)<br />
1/4 oz Cinnamon Syrup<br />
1 dash Grapefruit Bitters (Bittermens)<br /><br />
Stir with ice, strain into a doube old fashioned glass with a large ice cube, and garnish with a grapefruit twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpy0rRYX_e1iDe-NJMhzY6HZhHfGHo-INPIos_L8jBmkohWrLw5nvndBe457IiP3RUU7Eb5Nz54URGhlkTOx104YmLwOi7y_fugXYl5PJIQwq5IQQ-xmEkac2ui6JuqQjLTeoWq6nkoJq39xbb6YUl05CysmVXxHOwQS6uBD7vbxZpVN6TCbp6_TujX7jp/s320/thisisnotberlin_ig400.jpg" width="325" /></center>When writing up the <a href="https://cocktailvirgin.blogspot.com/2024/03/testadura.html">Testadura</a> with rum, Cynar, and cinnamon syrup, I became inspired to riff on the idea. I brought in grapefruit liqueur to complement the cinnamon from the <a href="https://cocktailvirgin.blogspot.com/2021/02/hawaiian-war-chant.html">Hawaiian War Chant</a>, and mezcal, grapefruit liqueur, and Cynar worked so well in the <a href="https://cocktailvirgin.blogspot.com/2021/08/tres-amigos.html">Tres Amigos</a>. For a name, I dubbed it This is Not Berlin after a 2019 coming-of-age movie set in Mexico City and centered around a nightclub. Once prepared, the drink showcased a grapefruit, cinnamon, vegetal, and smoke bouquet. Next, a semi-sweet sip flowed into smoke, vegetal, grapefruit, and cinnamon flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-30437584085055992012024-03-15T08:00:00.026-04:002024-03-15T08:00:00.136-04:00bitter sweet1/2 oz Diplomatico Rum (Diplomatico Riserva Exclusiva)<br />
1/2 oz Smith & Cross Rum<br />
1 oz Lustau East India Solera Sherry<br />
3/4 oz Campari<br />
1/4 oz Demerara Syrup<br />
4 drop Dutch Colonial Bitters (6 drop Tempus Fugit Abbott's)<br /><br />
Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFggKBGjjYagzA_ucS56vSLgGvCg3-HHTd3fny4ayl3ciHOLkY_Lk-3gXbBRoPdBXaAZN2up5ZaVDJxUlvDJsHiwLKQruTWVTjjYYCCu1qRmq9IdROllhK98C-KMmW_zVfNegCEzANriwOtvlD7STYgb-n9GNQThaVflzCiGn-VL3WWYKvRQJ4P0_aQdm8/s320/bittersweet_ig400.jpg" width="330" /></center>Two Fridays ago, I returned to the online recipe flashcard set for the Dorrance in Providence, Rhode Island. There, I spotted the Bitter Sweet from their 2012 menu that seemed to be a curious sherry take on the <a href="https://cocktailvirgin.blogspot.com/2020/03/right-hand.html">Right Hand</a> cocktail. In the glass, the Bitter Sweet donated an orange oil, caramel, dark orange, and tropical funk aroma. Next, grape and caramel notes on the sip sailed into funky rum and bitter orange flavors on the swallow with a clove spice finish.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-70299738666688919932024-03-14T08:00:00.040-04:002024-03-14T08:00:00.129-04:00pollinator2 oz Banhez Mezcal (Peloton de la Muerte)<br />
3/4 oz Honey-Ginger Syrup (3/4 oz 1:1 Honey Syrup + 2 coins Ginger, muddled)<br />
1/4 oz Lemon Juice (1/2 oz)<br />
1/4 oz Aveze Gentian Liqueur (Suze)<br /><br />
Shake with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6CcYrTTM79WQo46sDSHV5X0JGdFAmp_eV1ovlEI6ZExXHy9vvnzuUv5PJCN1hkRFJZ95zFjMFzR7b9iZRkl1b-1eagZJNdoZBIHooGIy27tbjwvqmGk-sS6pfviHUc9yTNSzlF_f9M246qykMfgr5u2ZHA9XWwFlbViG5AIhdfBZS1C37HDg_R0XYqP5Y/s320/pollinator_ig400.jpg" width="375" /></center>Two Thursdays ago, I opened up an online recipe flashcard set for Deep Ellum when they were back in Allston. There, I was drawn in by the Pollinator that was created circa January 2020 or before, and it reminded me of a gentian-embittered mezcal <a href="http://cocktailvirgin.blogspot.com/2009/10/penicillin-cocktail.html">Penicillin</a>; moreover, it seemed like a step further from the bar's tequila-based <a href="https://cocktailvirgin.blogspot.com/2010/09/little-branch-cocktail.html">Little Branch</a> but with smoke and gentian liqueur in the mix. Once prepared, the Pollinator landed on the nose with orange, floral, vegetal, and smoke aromas. Next, honey and lemon on the sip flew off to smoky, vegetal, bitter herbal, and ginger spice flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-64002699297237961342024-03-13T08:00:00.049-04:002024-03-13T08:00:00.131-04:00the violet touch2 oz Rittenhouse Rye Whiskey<br />
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)<br />
1/2 oz Amaro Sfumato<br />
2 spray Tobacco Bitters (2 dash <a href="https://cocktailvirgin.blogspot.com/2011/03/smoking-ban-bitters.html">Smoking Ban Bitters</a>) (*)<br /><br />
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.<br />
(*) Yes, drinking tobacco-infused spirits can be dangerous, but in a dash-wise and non-potable format, tobacco bitters are rather safe for the vast majority of people (although frowned upon by the TTB). See link for math and toxicity information.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJuNjIwH8eDm16uYt71Z7RhSrnKSiFW7p4tCjEC8NUzHtXpjVVQXeLEQHyxtrxcvgaveyX0FhHOuPHkgkVuTlYXbCsYjjQfobqyY3r3TCUHeD3JI7QOe8F454MFAzZKgPaeoaLAxDKajQmmeGDX7hY9dbxjFpxS-SJhpKGeoiJEe1ICUwM0eS5qaFxYj2c/s320/theviolettouch_ig400.jpg" width="345" /></center>Two Wednesdays ago, I went back to the online flashcard sets for Chicago's The Violet Hour, and there, I landed on The Violet Touch from their 2022 menu. The drink's Old Fashioned stylings with Pedro Ximenez sherry and Sfumato as modifiers was one that I last saw in the <a href="https://cocktailvirgin.blogspot.com/2024/02/besitos-de-abuelita.html">Besitos de Abuelita</a> and was first experienced in the <a href="https://cocktailvirgin.blogspot.com/2021/07/cold-was-ground.html">Cold was the Ground</a> (which inspired me to create the <a href="https://cocktailvirgin.blogspot.com/2021/07/slowly-goes-night.html">Slowly Goes the Night</a>). In the glass, The Violet Touch reached out with an orange, roast, and herbal aroma. Next, dried fruit and roast notes on the sip grasped towards rye, char, bitter herbal, and dried cherry flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-2635250426778134882024-03-12T08:00:00.046-04:002024-03-12T08:00:00.141-04:00hay there3/4 oz Zubrowka Bison Grass Vodka<br />
3/4 oz Dolin Genepy Liqueur<br />
3/4 oz Giffard Pamplemousse Grapefruit Liqueur<br />
3/4 oz Lime Juice<br /><br />
Shake with ice and strain into a cocktail coupe.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aKvi5Ja6Gghyphenhyphenr3O0r-fGhazpNs0QDWklzZl0UJqN3DuEjhkPrE7TYD8x4BbybBzyNSd8vFSQjbnu8ITnY0FAT4g7ww4FBW5QMXvtznhRPintWu5L1gVuOgIsXjGslUh94ZbzIP7Y9I6t2tYmWOaJAKOEcsRpf69vX030-xaD3Zrc1VTMpzR0U9kfkZQh/s320/haythere_ig400.jpg" width="375" /></center>Two Tuesdays ago, I ventured down to Backbar in Somerville for Jesse Lane's First Fifty challenge that he needed to complete before becoming a full-fledged bartender there. Off the list, I selected the Hay There, and I was able to utilize the <i>KindredCocktails</i> database to learn that it was created by James Lamont at Backbar in Summer 2016. Once prepared, the Hay There led off with a lime, bright herbaceous, and grapefruit aroma. Next, lime and grapefruit notes on the sip greeted herbal, grapefruit, and cinnamon flavors on the swallow. The overall balance and feel here reminded me of the <a href="https://cocktailvirgin.blogspot.com/2011/03/aqueduct.html">Aqueduct</a>.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-23353742687664427022024-03-11T08:00:00.048-04:002024-03-11T08:00:00.136-04:00darkness at the edge of town1 oz Smith & Cross Rum<br />
1 oz Pierre Ferrand Cognac (Monnet VSOP)<br />
1 oz Carpano Antica Sweet Vermouth (Cocchi)<br />
1 tsp Benedictine<br />
2 dash Angostura Bitters<br />
2 dash Peychaud's Bitters<br /><br />
Stir with ice and strain into an old fashioned glass with a large ice cube.<br /><br />Two Mondays ago, I returned to an online recipe flashcard set for the Franklin Mortgage & Investment Co. in Philadelphia, and I selected the Darkness on the Edge of Town. I was able to date the drink by way of an October 2010 article on <i>Grubstreet</i> about the menu launch. It appeared like a Smith & Cross Vieux Carré riff akin to the Smith & Cross-laden <a href="https://cocktailvirgin.blogspot.com/2010/08/d-day-rum-sazerac.html">D-Day Sazerac</a>, and the name was perhaps a Bruce Springsteen reference. Al Sotack confirmed that it was named after Bruce's 1978 album, and when I inquired if the recipe was his or Colin Shearn's, he replied, "It's just funny in context cause I don't even think [Colin] likes the Boss. It's mine." Colin retorted, "Bruce isn’t even my colleague much less the boss."<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9msn1qkIvqTtNAOEIV1rLsRefrg6I2L1Y1qHgqbhKJnh336cSamKSmwkDyEzrIFSXw3iBgqHTYWUT3xong-pUNI-Y_wfPCx2AWsMyOkQgdnrVV4C9RF7Uc5oU3Cy15WlD8z5M95xMgZYTPNm0s4Tkl4r8mdFUC8mlTtLBk23xVIyI-aTNvNFc9tbYx6-g/s320/darknessonedgeoftown_ig400.jpg" width="350" /></center>The Darkness on the Edge of Town proffered a pineapple-like rum funk and clove bouquet to the nose. Next, grape and caramel notes on the sip stepped aside for funky rum, rich Cognac, herbal, and allspice flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-14667279639035648812024-03-10T08:00:00.038-04:002024-03-10T08:00:00.130-04:00josé's redemption1 1/2 oz Amaro Montenegro<br />
1 oz Lemon Juice<br />
1/2 oz Cynar<br />
1/2 oz Simple Syrup<br /><br />
Shake with ice and strain into a cocktail coupe.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKty8b828aY5IU7CSOw1GorWoUwkDuUgDw0A8bV4J4hGnfKfDSrP2i3iL9Y1BRJiSGy9JOPyVuNOzr0KQs_zrY3SP5BT1pY__vQSHqa-X8IvP_AvFCIkJd0uJhvtIbxsXuTa-00xi16Ot7zgorHPMa7cFjjoEdGuqUIPi1rP_sezp5JZ6QExBKv4aEV90x/s320/josesredemption_ig400.jpg" width="365" /></center>Two Sundays ago, I selected the <i>Session Cocktails</i> book by Drew Lazor and the editors of <i>Punch</i> from my shelves. There, I was lured in by José's Redemption by Ezra Star at Drink in Boston for a regular who just had a big meal upstairs at Menton. The concept struck a chord with me since my usual bar station at Drink was closest to the back door where Menton captains would sneak down guests and often sit them at the bar seats in front of me. This two amaro Sour began with clementine and herbal aromas. Next, lemon, orange, and caramel notes on the sip flipped to tangerine, herbal, and cinnamon flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-47217164156216825392024-03-09T08:00:00.040-05:002024-03-09T08:00:00.134-05:00the dry season1 oz Del Maguey Mezcal Vida (Peloton de la Muerte)<br />
1 oz El Tesoro Platinum Tequila (Olmeca Altos)<br />
1 oz Cocchi Americano<br />
>1/2 oz Aperol (3/8 oz)<br /><br />
Stir with ice and strain into a cocktail coupe.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSuJitHgseK38NBBAngeozHo668828e79CGlQC1aOPVlreipheyzeuQvu4djus0fw0hL8ihDIBl9tZj3EaXQh1PoKLzbVdr4EMBDuJMOFlWjTsIDg0UAibELcYx_pJul1Br7SJ8qNcihar0M0h2_OIGkZ14xvuT5GhNx6fEeQ4YflVldo3-Es8iy7G60ky/s320/dryseason_ig400.jpg" width="330" /></center>Two Saturdays ago, I was scanning the <i>KindredCocktails</i> database when I came across The Dry Season by Kyle Davidson at Chicago's Violet Hour circa 2010. The combination reminded me of an agave version of Charlotte Voisey's Unusual Negroni (equal parts Hendrick's Gin, Lillet, Aperol) which I later tried in <a href="https://cocktailvirgin.blogspot.com/2022/10/johnny-appleseed.html">Johnny Appleseed</a> with applejack, <a href="https://cocktailvirgin.blogspot.com/2021/03/vita-brevis.html">Vita Brevis</a> with rye, and a few other examples. Here with agave, it began with vegetal, smoke, and orchard fruit aromas. Next, orange, pear, and a hint of grapefruit peel on the sip transferred to smoky agave and bitter orange flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-71765671919862909822024-03-08T08:00:00.038-05:002024-03-08T08:00:00.141-05:00rodriguez1 oz El Tesoro Blanco Tequila (Olmeca Altos)<br />
1 oz Mezcal (Peloton de la Muerte)<br />
3/4 oz Cocchi Americano<br />
1/4 oz Benedictine<br />
2 dash Grapefruit Bitters (Bittermens)<br /><br />
Stir with ice, strain into a Nick & Nora glass, and garnish with a grapefruit twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid0w1tnPyMTTtlHepOMBCKuD9K8SEUw4D3PNwXwCnq78ijZ19cdwPQcKskTz7V4t95fT5R6cjY2KuTwXQJT1k1tRQ1UR31kNk0LmPprX4evRe0LzFa3Q4SNbuktkXSvbetz1kY9dca8Z8wiNbPjvgj2A5v-JbmhP2uOwuyv6sXiyudu0scEsnhHgumF07T/s320/rodriguez_ig400.jpg" width="345" /></center>Two Fridays ago, I returned to the online recipe flashcard set for Teardrop Lounge in Portland, and I spotted the Rodriguez from the "friends" section of the menu. The Rodriguez was crafted by bartender Ryan Fitzgerald at Beretta in San Francisco, and the combination of agave, Cocchi Americano (or Lillet), and Benedictine in that ratio reminded me of Trina's Starlite Lounge's <a href="https://cocktailvirgin.blogspot.com/2012/07/unicorn-blood.html">Unicorn Blood</a> and San Francisco's Jonny Raglin's <a href="https://cocktailvirgin.blogspot.com/2012/03/nouveau-carre.html">Nouveau Carré</a> that appeared in the <i>PDT Cocktail Book</i>. Here, the Rodriguez opened up with grapefruit and agave aromas along with a hint of smoke. Next, orchard fruit notes on the sip gave way to vegetal and herbal flavors on the swallow with a grapefruit and smoke finish.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-77438021230164626032024-03-07T08:00:00.061-05:002024-03-07T08:00:00.146-05:00testadura1 1/2 oz Planation 5 Year Rum (R.L. Seale 10 Year)<br />
1/2 oz Cynar<br />
1/4 oz Cinnamon Syrup<br />
Chocolate Bitters (2 dash Bittermens Mole)<br />
Build in a rocks glass, add ice, stir to mix and chill, and garnish with an orange twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN027eYikWCG3bb212KBuYLKw9S7WX0wwlVa7D7-XFSgso72ShE5_irY-L_GlO3_U69r-ZfP8sPLo-I_urFSNqZzr6X8QZTNmhyphenhyphenvjiYiMaTBE801B9ekc83YhiQv5FJFMsUyNYd91q3T7dKZVdG87joLCCGec39XrSvbbUrGHisUaWWMXHp57uMBjku644/s320/testadura_ig400.jpg" width="350" /></center>Two Thursdays ago, I ventured back to an online recipe flashcard set which yielded the Testadura by Richard Boccato at Dutch Kills; I later found it on the Wm. Farmer & Son's menu attributed to the bar with a 2017 date. Perhaps the drink is named after the Italian phrase "testa dura" that translates to "hard head" and is an idiomatic expression meaning stubborn. The cinnamon syrup and Cynar modifying an aged rum base did not seem like an unusual combination; however, I have only tried it in the <a href="https://cocktailvirgin.blogspot.com/2013/03/broken-flower.html">Broken Flower</a> and <a href="https://cocktailvirgin.blogspot.com/2018/02/poison-dart.html">Poison Dart</a> and utilized it in an on-the-fly Manhattan riff <a href="https://cocktailvirgin.blogspot.com/2013/10/shadows-tall-trees.html">Shadows & Tall Trees</a> at Russell House Tavern back in 2013. In the glass, the Testadura welcomed the nose with an orange, cinnamon, and caramel bouquet. Next, the caramel notes continued on into the sip where they were chased by rum, herbal, cinnamon, and chocolate flavors.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-35518804045778455382024-03-06T08:00:00.044-05:002024-03-06T08:00:00.151-05:00hell or high water1 1/2 oz Jameson Irish Whiskey<br />
1/2 oz Dolin Dry Vermouth (Noilly Prat)<br />
1/2 oz Lemon Juice<br />
1/2 oz Egg White (1 whole Egg White)<br />
1/4 oz Crème de Peche (Mathilde)<br />
1/4 oz Benedictine<br />
1/4 oz Honey Syrup<br /><br />
Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist (photo I later found on <i>Yelp </i>appears to be an express and discard twist).<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikcxWrYznM8kfN2XAKJuUf8xgGrxWy2GGqRFSrBsDpbeJsP0Sfeuj-KrWu2LYO6iZAc9st-SFxanBmRoXQJCbqBC1tu4yIkkQH6SrzONTw-caKJ_cdXDMo4s_KlslcT_x97SSir2jHTo3XsmwEfYr170uAcjtnGcW1GhC9ELPXNVL85tMWtd6eHX9aAbY5/s320/hellorhighwater_ig400.jpg" width="360" /></center>Two Wednesdays ago, I returned to the online recipe flashcards for the Teardrop Lounge in Portland, Oregon, when I spotted the Hell or High Water from the Spring 2023 menu that would make good use of the bottle of Jameson that I was gifted for Christmas from my restaurant. While it was on a recent menu, it was a much older recipe that appeared in a <i>Yelp</i> photo from around 2016. Overall, it reminded me of a whiskey-based <a href="https://cocktailvirgin.blogspot.com/2020/09/clover-club.html">Clover Club</a> with peach accents instead of raspberry, so I was curious to give it a go especially with the honey-Benedictine combination. Once prepared, the Hell or High Water welcomed the nose with orange, peach, and floral aromas. Next, a creamy lemon and orchard fruit sip rose to whiskey, peach, and herbal flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-2817439946367903082024-03-05T08:00:00.060-05:002024-03-05T08:00:00.153-05:00fedora 2.11 oz Equiano Original Rum<br />
1/2 oz Uncle Nearest 1856 Tennessee Whiskey<br />
1/2 oz Grand Marnier<br />
1/4 oz Vanilla Syrup<br />
3 dash Chocolate Bitters<br /><br />
Stir with ice, strain into a double old fashioned glass, and garnish with an orange twist and a cherry.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQZLi7pg6M4owAurAtpglnPbE6gkGRqcd_R8H6kUXfXAVYzYHHZainEzqh7-y1T3YLebOmQ9RW9VjCLFkXg17NnwayQurps2dvxRenozgwx1TUpUVCRUEdZSYmtV5tQ-RqfBbr-48d7gmpWvqPhyphenhyphenjsE7LDK7cSX3oq13jnoM_2dRNQc3m7eFJtVN3Mo293/s320/fedora21_ig400.jpg" width="370" /></center>Two Tuesdays ago, I attended an Uncle Nearest Whiskey and Equiano Rum event at Shore Leave entitled "Cocktails & Stories." For the Equiano part, rum ambassador Ian Burrell was inspired by Tom Bullock's 1917 <i>The Ideal Bartender</i> as the first cocktail book written by a black bartender, and it was a perfect tie in to Black History Month. Ian began by sharing Tom's dedication and part of the introduction in the book that read, "This cocktail will be for those men and women who enjoy to drink in snug club rooms... And if for some reason we are not able to travel, then may they find this recipe and learn the art of preparing for themselves what is good." For a recipe, Ian found the <a href="https://cocktailvirgin.blogspot.com/2014/05/fedora.html">Fedora</a> which I learned as a three ingredient Sidecar (brandy, Bourbon, Jamaican rum). The original in Harry Johnson's 1882 <i>New and Improved Bartender's Manual</i> has a lemon slice included in the shake, and Stan Jones' 1977 <i>Complete Barguide</i> has it as a full ounce of lemon juice; however, Bullock left the lemon aspect out. To the 1917 recipe, Ian utilized Grand Marnier to take the place of both the Curaçao and brandy elements and rounded out the recipe with vanilla and chocolate accents. This Fedora 2.1 began with orange, caramel, and cherry aromas. Next, a caramel sip gave way to rum, whiskey, spice, orange, and vanilla flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-22126137268827090982024-03-04T08:00:00.041-05:002024-03-04T08:00:00.137-05:00pale rider1 1/2 oz Reposado Tequila (Cimarron)<br />
1/2 oz Mezcal (Peloton de la Muerte)<br />
1/2 oz Dry Vermouth (Noilly Prat)<br />
1/2 oz Cointreau<br />
2 dash Angostura Bitters<br />
2 dash Orange Bitters (Regan's)<br /><br />
Stir with ice. The recipe lacked serving style or garnish, but the bar's website's menu has a rocks glass symbol next to it, and I added a large ice cube and a grapefruit twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3ZW1HYWJQU7k2ep8nwMX-BDUqAfe2n6t7QEI0L4BQiZ1jlMvMi39HnklLVuO-UFBvZAh9apCSzeVlZGFk4eW6S9uE3ZPkGTP-ckBXLImVq3BGOmhKb5Bp16HcL33WUPYlmkR4mkAF5a6V80mvrxSGrl0IxtLeWqgbAN3uAf0Tkad_7pdiskyWApskmNr/s320/palerider_ig400.jpg" width="320" /></center>Two Mondays ago, I returned to the online recipe flashcard set for Erick Castro's new project in San Diego, namely Gilly's House of Cocktails. There, the Pale Rider called out to me as an agave <a href="https://cocktailvirgin.blogspot.com/2016/03/joy-division.html">Joy Division</a> without absinthe or perhaps an agave <a href="https://cocktailvirgin.blogspot.com/2007/09/lucien-gaudin-cocktail.html">Lucien Gaudin</a> minus the Campari, so I was intrigued with this stirred number. Once prepared, the Pale Rider galloped to the nose with a grapefruit and agave aroma. Next, a semi-sweet sip rode into smoky agave, orange peel, and clove flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-31820088876580264422024-03-03T08:00:00.002-05:002024-03-03T08:00:00.132-05:00bear skin rug1 1/2 oz Berkshire Mountain Distillers Ragged Mountain Rum (Privateer New England Reserve)<br />
1/2 oz Arkansas Black Apple Brandy (Morin Calvados Selection)<br />
1/4 oz Averna<br />
1/4 oz Amontillado Sherry (Lustau)<br />
1/4 oz Maple Syrup<br /><br />
Stir with ice and strain into a cocktail coupe.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsck3rF7dIYOY3tZUS93zQtwqzEle5rKmqH6EbAsOEub7YE0N28TXQakcYCV5MGHwzL-rsnwFtMypEQf8JNZT2HV_AYgx37cpXK6cFjOE8dUubzP8JtGoSy4TXgGQTjvgCxuJg6BaUTJjSozFR1FOqXUHkJPf7RDX1O3nQcRN3fbj7c4I-J2N4hSsg9MLc/s320/bearskinrug_ig400.jpg" width="350" /></center>Two Sundays ago, I uncovered an online flashcard set for Ward 8 in Boston and spied the split base rum-apple brandy Manhattan riff. I was able to date the drink to around 2017 from when the bartender who posted the recipe set worked there, and the combination of Averna, Amontillado, and maple seemed intriguing as modifiers. In the glass, the Bear Skin Rug showcased a caramel, maple, and nutty aroma. Next, grape notes on the sip led into rum, apple, raisin, maple, and herbal flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com3tag:blogger.com,1999:blog-3940010684303946553.post-54293427101148818592024-03-02T08:00:00.041-05:002024-03-02T08:00:00.133-05:00salted rye1 1/2 oz Rittenhouse Rye Whiskey<br />
1 oz Dolin Blanc Vermouth<br />
1/2 oz Amaro Montenegro<br />
1/2 oz Zucca (Sfumato)<br />
2 dash Angostura Orange Bitters<br />
5 drop Saline (1:4)<br /><br />
Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqrcqR_MhjG94jyjfYQqaYX9mCLwTfw8fW89i5ASQsGagRsk1oXq9y4206Yuos08Zck7H5WFo5iYJEQTWk0aLJzowu29Go4BQsnrXWAFdB26frVMRuwd1LxFbPBeNoMucLp4TATF3OJeD5a1hPVUpPXxJGBRIQbIcSPj_4cgybpB_AwIH18AhGYX0HT9Ut/s320/saltedrye_ig400.jpg" width="320" /></center>Two Saturdays ago, I ventured back to the online recipe flashcards for the Fall 2012 menu at the Dorrance in Providence, Rhode Island, where I became tempted by the bitter Manhattan variation called the Salted Rye. While the flashcards had the rye as Redemption, the restaurant's current website has it as Rittenhouse and attributes it to bartender Jonathan Dille. Indeed, the combination of Rittenhouse, Montenegro, and Zucca reminded me of the Mint Julep variation I created at Loyal Nine in 2015 called the <a href="https://cocktailvirgin.blogspot.com/2015/07/heat-of-moment.html">Heat of the Moment</a>, so it was time to try this one out. Once prepared, the Salted Rye welcomed the nose with orange and roast aromas. Next, a caramel-driven sip transformed into rye, smoky, clementine, and bitter herbal flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-33528167863659275282024-03-01T08:00:00.044-05:002024-03-01T08:00:00.130-05:00mortal coil1 1/2 oz Beefeater Gin (Beefeater 44%)<br />
3/4 oz Cocchi Sweet Vermouth<br />
1/2 oz Nocino (Russo)<br />
1 dash Angostura Bitters<br />
1 dash Cinnamon Bitters (Fee's Whiskey Barrel-Aged)<br /><br />
Stir with ice, strain into a Nick & Nora glass, and garnish with a lemon pigtail twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRM6ZloWS4DzYT7XzorbZbZQumSuuXBeHSi9dkgxqaFjxUM6D2Fo6eVkH6_uZR_clmU9QWS_GngwccHHD-mcDfqmqZpXzbuqjlsjlRuHjeLPsODkX_thTgrgcg-18BaO0PfJUJaN_G8sXyjYbC-VDqz98YZ2vC4aBT4elZta9Ry3-kS8DxIq_pWG2AMV1s/s320/mortalcoil_ig400.jpg" width="335" /></center>Two Fridays ago, I ventured back to the online recipe flashcard sets for Pouring Ribbons, and I found the curious Martini riff called the Mortal Coil that appeared on their Fall 2014 menu. After making it, I was unsure if I had tried any gin and walnut liqueur drinks, and it turned out that I have had two before with an <a href="https://cocktailvirgin.blogspot.com/2008/11/autumnal-junipero-cocktail.html">unnamed one</a> by John Gertsen at Drink in late 2008 being the closest to Pouring Ribbons' (the other was the <a href="https://cocktailvirgin.blogspot.com/2013/10/bamboozled.html">Bamboozled</a> at Backbar which was more sherry driven). In the glass, the Mortal Coil lifted off with lemon, walnut, and cinnamon aromas. Next, grape and a dark note from the nocino on the sip sprung into gin, grape-herbal, dark nutty, allspice, cinnamon, and clove flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-87825276536475358362024-02-29T08:00:00.033-05:002024-02-29T08:00:00.133-05:00divorcé in nyc1 oz Rittenhouse Rye Whiskey<br />
1 oz Daron Calvados (Morin Selection)<br />
1/2 oz Benedictine<br />
1/2 oz Giffard Crème de Cacao (Bols)<br /><br />
Stir with ice, strain into a coupe, spritz with absinthe (rinse with Kübler), and garnish with a lemon twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX1CUbIZ0lqzE6J3ik8rc91svoatzCDvw7bQOMEVfOhy2Gtw4AjCW9OMuDYu3H31Q7PGgBwiY-Fad-OTEquWYVHYe5as60I0SSIdvNyaFuP3YDL-9lygt8XxOTXLEh7TUhnES-hzUZOnGMabarWrybkBVuExdYHYz2t-YDjAuEJQ0NhiRsp4JDacrZtNuQ/s320/divorceinnyc_ig400.jpg" width="350" /></center>Two Thursdays ago, I returned to the online recipe flashcards for the Violet Hour in Chicago, and I landed on the Divorcé in NYC by bartender Ryan Carrigan for the Winter 2023 menu. The combination of Benedictine, cacao, and absinthe was one that worked in the <a href="https://cocktailvirgin.blogspot.com/2018/03/king-of-birds.html">King of Birds</a> and the <a href="https://cocktailvirgin.blogspot.com/2011/07/kaleidoscope.html">Kaleidoscope</a>, so I was curious about mixing this up. Once stirred and strained, the Divorcé in NYC opened up with lemon, apple, anise, and herbal aromas. Next, caramel with a hint of apple on the sip pranced into rye, apple, and chocolate-herbal flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com1tag:blogger.com,1999:blog-3940010684303946553.post-37925381331260777922024-02-28T08:00:00.070-05:002024-02-28T08:00:00.128-05:00the bottom line1 1/2 oz Highland Park 18 Year Scotch (1 oz Highland Park Cask Strength Batch #2 + 1/2 oz Water)<br />
1 oz Manzanilla Sherry (Tio Pepe Fino)<br />
3/4 oz Barenjager Honey Liqueur<br />
1/4 oz Amaro Ciociaro<br />
1 dash Orange Bitters (Angostura Orange)<br />
1 dash Angostura Bitters<br /><br />
Stir with ice and strain into a double old fashioned glass with ice.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunql8vmB8du21eaLIPQXrIQfFExibHPoJgFv4ZbywaZpsHmbksPdSxoEeVi2E504frVa4Csxr0POoqRj2dE-H5Qiz5vPR542dVo8pDDeRCTeE_w3lD9umdjgV2OY3uXXzoyvToLuO3DbKfCt5swy5OVEmErfZG7u1POB7mE1nKaty0JhjT1n5nYmQV-wV/s320/thebottomline_ig400.jpg" width="345" /></center>Two Wednesdays ago, I was searching the <i>KindredCocktails</i> database for Amaro Ciociaro and sherry recipes when I came across The Bottom Line by San Francisco bartender Kevin Diedrich. The recipe was sourced from a 2022 <i>Liquor.com</i> article where it described, "But sometimes it can be a lot of fun, albeit pricey fun, to grab a premium scotch and make a drink with it... [and] That's what San Francisco bar pro Kevin Diedrich did with The Bottom Line." While I did not have the costly 18 year, I did have the slightly less expensive cask strength Highland Park Release #2, and the proof worked out perfectly with a 2 parts full strength to 1 part water to match the elder's 86° (Note: I received the partial bottle of cask strength at a Highland Park bitters making class as a gift from the brand ambassador in April 2022 ). Once prepared, The Bottom Line welcomed the senses with a honey-floral bouquet. Next, a semi-crisp sip with honey notes flowed into smoky Scotch, honey, and dark orange bitter flavors on the swallow.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-73599867495783525202024-02-27T08:00:00.034-05:002024-02-27T08:00:00.147-05:00sippin' on syrup3/4 oz Old Overholt Rye (86°)<br />
3/4 oz Laird's Bonded Apple Brandy<br />
3/4 oz Amaro Nardini<br />
3/4 oz Lemon Juice<br />
1/2 oz Maple Syrup<br />
2 drop Saline (1:4)<br />
1 Whole Egg<br /><br />
Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated cinnamon.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKabWaJYdHOrahDw6Fq8mhGsQNMRAY09ZKTE9ikU_LZPOV3v1qA_2Qznxf5xbSNntr9xPeJLEYLN3IYi71eJvvrNLnnXxVd-x1qcw92P-XsSHodfsYH7Co9yTWeIx4k8xW2M6AdBEZ0T4ScMxKCk6V83xSeOQR6YBk75CswGkRUE5qL5b0txi13iTlBEx/s320/sippinonsyrup_ig400.jpg" width="370" /></center>Two Tuesdays ago, I returned to the online recipe flashcard sets for The Violet Hour in Chicago, and I landed on the Sippin' on Syrup from the Winter 2024 menu. The whole egg Sour that resides on their current menu began with a cinnamon, maple, and apple aroma. Next, a creamy caramel and lemon sip mumbled into maple, apple, rye, and herbal flavors on the swallow with lemony tartness on the finish.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-51767707474344024692024-02-26T08:00:00.035-05:002024-02-26T08:00:00.134-05:00ward canyon1 1/2 oz Rye Whiskey (Old Overholt 86°)<br />
1/2 oz Cognac (Monnet VSOP)<br />
1/2 oz Punt e Mes<br />
1/2 oz Dry Vermouth (Noilly Prat)<br />
1 dash Peychaud's Bitters<br /><br />
Stir with ice and strain into a cocktail coupe; no garnish was specified, but I added a lemon twist.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_AX3XzOZIMWyrkqPBTGYGWvwQ8z6e0HyRvI8FCZV-KphG_ZIazmL7en48VUDu2-atkiZ6vJjfaJzO-XxweOUrWgPLNDwLjOmiOPMngP9J7Vove7Ru1C9QV6otwfDpu8KD5yox0aw8GGIS1sTJQvsjjWUTnpE3T-ICtse1IIJrx-GFMkxVKQDOC27aeuH/s320/wardcanyon_ig400.jpg" width="350" /></center>Two Mondays ago, I returned to the online flashcard set for Erick Castro's new project, Gilly's House of Cocktails in San Diego. There, I was drawn to the Ward Canyon that had a <a href="https://cocktailvirgin.blogspot.com/2008/04/saratoga-cocktail.html">Saratoga Cocktail</a>-like appearance and was perhaps named after a hiking area in Utah. In the glass, the Ward Canyon showcased a lemon and cherry-grape bouquet. Next, a semi-dry grape sip led into rye, Cognac, herbal, and anise flavors on the swallow. With the Peychaud's Bitters in place, the Ward Canyon took on a New Orleans-style cocktail feel.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-36252166898881055962024-02-25T08:00:00.027-05:002024-02-25T08:00:00.146-05:00as you were1 oz Banhez Mezcal (Peloton de la Muerte)<br />
1 oz Corazon Reposado Tequila (Cimarron)<br />
3/4 oz Valdespino Pedro Ximenez Sherry (El Maestro Sierra)<br />
1/2 oz Cocchi Sweet Vermouth<br />
2 dash Mole Bitters (Bittermens)<br />
2 dash Orange Bitters (Scrappy's)<br /><br />
Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a grapefruit peel coin and a cherry.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiujojdLzk4gvsZu_wBwRB7mvS9yA8b7PiP8OwsHmHPO1Seu20L_fYlfK4PTIS2UbTIspIIZTS8MiTO4B-yLo_6JAstdl5Z5gwNVE6jrKQFfUoDwPJjPK1P5U5Hne3cPvvdZWWMb6zIAzmR2Df8CVCQMXzQ92Mk15dSZ-prtgWkULS8BJXlIMyWJsTsodv/s320/asyouwere_ig400.jpg" width="365" /></center>Two Sundays ago, I returned to the online recipe flashcards for Chicago's The Violet Hour and spotted the As You Were from their Fall 2021 menu. The combination of agave spirit, Pedro Ximenez, and sweet vermouth reminded me of the <a href="https://cocktailvirgin.blogspot.com/2016/11/stage-dives-fist-fights.html">Stage Dives & Fist Fights</a>, so I was intrigued. Once prepared, the As You Were proffered grapefruit, raisin, and smoke aromas. Next, a rich grape sip continued into agave, date, and smoke flavors on the swallow with a chocolate finish.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-56161000607194322722024-02-24T08:00:00.037-05:002024-02-24T08:00:00.338-05:00dk old fashioned2 oz Old Forrester 100° Bourbon (Evan Williams Bonded)<br />
3/8 oz Giffard Banana Liqueur (Tempus Fugit Crème de Banane)<br />
3/8 oz Amaro Meletti<br />
1 dash Chocolate Bitters (Bittermens)<br /><br />
Stir with ice and strain into an old fashioned glass with a large ice cube. I garnished with an orange twist (recipe lacked garnishing instructions).<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGA_lZv7obB00qwElonXVeM2_HptvWkazXC-yDEJ5o7kC_yisKdmobnPLfmdr132HadTU1wdZVy4HknQkrtR63YEdTP815_nXs5FMcjy_NUBWMY_gyGZVnc8zz1YpTFxpabOR_z-jgId8eSKpw0uFqhCh2MOjXoI86M0uHG9xTkpdfawFodgRtF9Ulltgg/s320/dkoldfashioned_ig400.jpg" width="350" /></center>Two Saturdays ago, I found a set of online recipe flashcards for Erick Castro's new spot in San Diego, Gilly's House of Cocktails. Erick and his team revamped an old dive bar and gave new life to its drink program while keeping things accessible and in tune with the bar's old aesthetic. The recipe that I stared with was the DK Old Fashioned that reminded me of Brick & Mortar's <a href="https://cocktailvirgin.blogspot.com/2016/11/konnichiwa.html">Kon'Nichiwa</a> given the whiskey, banane, and Amaro Meletti. Once prepared, the DK Old Fashioned stepped forward with an orange, caramel, and banana aroma. Next, the caramel continued on into the sip, and the swallow rounded things up with a medley of Bourbon, caramel, floral, banana, and herbal flavors.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0tag:blogger.com,1999:blog-3940010684303946553.post-658571569777475932024-02-23T11:30:00.000-05:002024-02-23T11:36:37.525-05:00roscoe diner1 1/2 oz Laird's Bonded Apple Brandy<br />
1/2 oz Honey Syrup (1:1)<br />
1/2 oz Pedro Ximenex Sherry (El Maestro Sierra)<br />
1/2 oz Apricot Liqueur (Rothman & Winter)<br />
3 drop Saline (1:4)<br />
1 Whole Egg<br /><br />
Shake one round without ice and one round with ice and strain into a Fizz glass.<center><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPyulH1-GZVy8i1KARToK6bid3MR4u0ABSs1BKfsrZwE9o7GHHYgzUkR6L1xlTjDlYiIYlPbX6U08b-x9y3MzmOBOpJkc6795EnEsLeKwA3752T3x8VK2_bwnC-2TCNFoHHgODWlGk54Ernv5sZz1W8W1obkYfEM9C_FFdSuTkJLLE5Ji9tAPKp3G9r6ov/s320/roscoediner_ig400.jpg" width="330" /></center>Two Fridays ago, I was inspired by Pouring Ribbon's <a href="https://cocktailvirgin.blogspot.com/2024/02/little-gem-diner.html">Little Gem Diner</a>, and I decided to make the delicious combination more accessible since Unicum's plum liqueur is no longer imported into this country. Instead, my mind went to apricot liqueur instead of plum and apple brandy in place of rye; I did also try Scotch since apricot and whisky make a great pairing, but it was better with the fruit duo. I dubbed this one after another upstate New York Diner, but one that I had a personal connection to along Route 17 that we stopped into on the way to and from college. In the glass, the Roscoe Diner opened up with an apricot, floral, and date bouquet. Next, a creamy plum and honey sip drove off into apple, apricot, and dried fruit flavors on the swallow. Overall, it was a touch sweeter than I usually like things, but I was happy with the flavors and the rest of the balance.frederichttp://www.blogger.com/profile/17939679837071519844noreply@blogger.com0