danube

2 oz Punt e Mes
1/2 oz Rittenhouse Rye
1/2 oz S. Maria al Monte Amaro
1 pinch Salt

Stir with ice, strain into a rocks glass, and garnish with orange oil from a twist.

Two Mondays ago, I ventured down to Eastern Standard for dinner. For a drink, I asked for the Danube that was subtitled "you spin me right round" that I interpreted as symbolic of its Inverse Manhattan variation structure. If it were served on the rocks with the pinch of salt on top of the ice, it would also fall into the Little Giuseppe family for me. What I did not realize until later is that I had drank the Danube back in 2011 with a different liqueur; instead of the Fernet-like S. Maria al Monte, Kevin Martin's original utilized Zwack after he returned from Hungary to visit the Zwack family and their distillery. The name also makes more sense with Zwack for the Danube runs through Budapest near the Zwack distillery and not near Italy.
The Danube made this way shared an orange and caramel aroma that led into a grape-driven sip. Next, grape and herbal flavors on the swallow gained rye spice as it warmed up. Given the sizable bitter dampening effect from the pinch of salt, the S. Maria al Monte was quite tame and unrecognizable in this mix, but it did contribute herbal notes to complement the Punt e Mes; the original with Zwack retained its spice notes despite the salt though.

thistle & vine

1 1/2 oz Lunazul Blanco Tequila
1/2 oz Cardamaro
1/2 oz Cinnamon Syrup
1/4 oz Orgeat
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.

Two Wednesdays ago, Andrea and I visited Eastern Standard for dinner. For a first drink, I asked bartender Sebastian Tlls for the Thistle & Vine. I was a little confused since Cardamaro was not listed as an ingredient, and the combination of tequila, cinnamon, orgeat, and lemon reminded me a bit of an agave Cuban Anole. However, with the Cardamaro in the mix, not only did the name make sense since it is a wine-based amaro made with blessed thistle, but the drink took a different direction than a Mai Tai riff.
The Thistle & Vine began with a tequila and cinnamon bouquet that led into a creamy lemon sip. Next, the swallow provided tequila, nutty, herbal, and cinnamon flavors that rounded out this cocktail that surprisingly turned out to be more elegant than tropical given the menu's listed ingredients.

flip cup

1 1/2 oz Pimm's No. 1
3/4 oz Lemon Juice
3/4 oz Simple Syrup

Shake with ice and strain into a tall glass with ice. Top with 2-3 oz Newburyport Belgian-style Wit Beer. Garnish with a cucumber slice and add a straw.

At Eastern Standard, Andrea asked bartender Tom Mahne for the Flip Cup which was their Pimm's Cup variation. Instead of ginger ale or lemon-lime soda, this version called for beer as the carbonation akin to the Somerville Cup. Their beer choice was a Belgian white; while the menu said Blanche de Bruxelles, we were definitely not disappointed when local Newburyport's Plum Island wit beer was used in its place.
Once mixed, it offered a cucumber and malty aroma. Next, the sip offered lemon, berry, and malt, and the swallow shared tart and sour lemon grain notes from the beer. Overall, the sourness of the beer worked well with the citrus component in the drink like it did in the Prison Nickname.

hop riot

1 oz Oxley Gin
3/4 oz Yellow Chartreuse
3/4 oz Aperol
1/2 oz Lemon Juice

Shake with ice and strain into a rocks glass. Garnish with 2-3 spritz of hop tincture. Perhaps Bittermens Hopped Grapefruit Bitters could sub here in a pinch.

After the Loyal Nine The Walrus and The Carpenter event, I had the latter part of the night off so I ventured over to Eastern Standard with Andrea. For a first drink, I asked bartender Tom Mahne for the Hop Riot. The ingredients save for the hops seemed like a gin and lemon for mezcal and lime variation on the Naked and Famous, and Tom described how bartender Felicia Grossi created this drink using Citra and Sorachi Ace hops as an accent.
The Hop Riot began with an herbal almost celery aroma that I attribute to the Sorachi Ace hops. Next, honey, rhubarb, and lemon on the sip gave way to juniper and bitter orange on the swallow.

archipelago

2 oz Privateer Silver Rum
1/2 oz Lime Juice
1/2 oz Cinnamon Syrup
1 dash Angostura Bitters
6 drop Pernod Pastis

Shake with ice and strain into a cocktail glass.

Two Mondays ago after my DJ gig, we walked down the street to get a late dinner at Eastern Standard. There, we found seats in front of bartender High Fiore. Off of their new Spring menu I requested the Archipelago which had the subtitle, "Take a time out where the Kodiaks live." I recognized that this Daiquiri Time Out honors Eastern Standard alum Kevin Martin (a/k/a Kodiak for his big bear-like stature) who now works at Privateer. I was correct that this was Bob McCoy's recipe for his love of including 6 drops of pastis or absinthe, such as in the Wildwood, Elixir Alpestre, and Mount Orohena, gave it away, but I did not understand the name since the distillery was not on a chain of islands. Hugh explained that the Kodiak Archipelago in Alaska is where all of the Kodiak bears live; however, with the Tiki-esque feel, it could easily be any tropical island chain.
The Archipelago greeted the nose with a lime and cinnamon aroma that gave way to a lime-driven sip. The white rum began the swallow that ended with cinnamon, allspice, and anise complexity. After successive swallows, the rather small amount of pastis in the drink began to become rather prominent.

mela rose

1 oz Laird's Bonded Apple Brandy
1 oz Campari
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1/2 oz Cointreau
1 Egg White
6 drop Pernod Absinthe

Shake once without ice and once with ice. Strain into a glass and garnish with freshly grated cinnamon.

Two Mondays ago, we ventured over to Eastern Standard to get a late dinner. There, we found a pair of seats at the far end of the bar in front of bartender Kevin Morrison (who I no longer need to refer to as Kevin not-Martin since the other Kevin has moved on to work with Privateer Rum). For a cocktail, I asked for the Mela Rose which was subtitled in the Oeuf section as "when Italy comes to America," and Kevin mentioned that this was a Hugh Fiore original.
The Mela Rose shared a cinnamon notes over a smoothed Campari aroma, and the nose later displayed the absinthe's anise. A creamy, sweet citrus sip was filled with orange and lemon flavors, and this was chased by a muted Campari swallow. The apple flavors were not as obvious here, but they seemed to function in tying the fruit and Campari notes together. Overall, this was delicious, but it was a touch on the sweet side so perhaps dropping the simple syrup a bit would work better for my palate; the sweetness does make the Campari more accessible though.

cypress

1 1/2 oz Bacardi 8 Year Rum
3/4 oz Maple Syrup
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/4 oz Honey Syrup (2:1)

Shake with ice and strain into a Highball glass filled with crushed ice. Add a straw.
Two Saturdays ago, we paid a visit to Eastern Standard for a late dinner after my DJ gig. For a drink, I asked bartender Hugh Fiore for the Cypress that was subtitled, "View from the Concourse." Hugh attributed this golf-themed sipper to fellow bartender Bobby McCoy. Once mixed, the Cypress greeted the nose with a rum aroma. The maple accentuated the barrel aged notes of the rum and joined the honey and citrus flavors on the sip. Finally, the rum began the swallow that showcased earthy notes and spice.

black douglas

1 1/2 oz Johnnie Walker Red Blended Scotch
3/4 oz Lustau East India Solera Sherry
1/2 oz Licor 43
2 dash Angostura Bitters

Stir with ice and strain into a cocktail glass.

A few Mondays ago, after my DJ gig, we headed over to Eastern Standard for dinner. For a drink, I asked bartender Kevin not-Martin for the Black Douglas; he explained how the cocktail name was a reference to James Douglas. Douglas besides mounting a guerilla war against the English in the 14th century also fought the Moors in Spain. The drink structure reminded me of their rum-based Ponce de Léon from their early 2009 menu.
The sherry and Licor 43 combined to provide a grape and sweet spice aroma. Similarly, the sip offered a sweet grape flavor, and the swallow began with Scotch notes and ended with vanilla, raisin, and smoke elements.

pizarro's voyage

1 1/2 oz La Diablada Pisco
1/2 oz Plantation 5 Year Barbados Rum
3/4 oz Lime Juice
1/2 oz Pineapple Juice
1/2 oz Grenadine
1/4 oz Vanilla Syrup

Shake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and cherry, and add a straw.

For my second drink at Eastern Standard, I asked bartender Seth Freidus for one of his creations, Pizarro's Voyage. The recipe was his take on the classic Pisco Punch; the first variance was splitting the pisco spirit base with some aged rum and the second was swapping the simple (or gomme) syrup for pomegranate and vanilla syrups. Moreover, for a pisco, he opted for Macchu Pisco's La Diablada which he found to be very light and floral.
The Pizarro's Voyage's aroma began with lime and cherry notes from the garnish, but later pineapple became more apparent. A lime and pomegranate sip led into a pisco and rum swallow and a pineapple and vanilla finish.

otoño

1 1/2 oz Lustau East India Solera Sherry
1/2 oz Ron Bermudez Aged Rum
3/4 oz Lime Juice
1/2 oz Vanilla Syrup
1/4 oz Cinnamon Syrup

Shake with ice and strain into a Highball glass filled with fresh ice. Garnish with a lime slice and add a straw.

Two Mondays after my DJ gig, Andrea and I wandered over to Eastern Standard where Kevin-not-Martin and Seth Freidus were manning the bar. For a libation, my eyes drifted over to the new "Sherry Baby" section of the menu. After discussing my options with Seth, I decided to pick Naomi Levi's fall-themed Otoño as a start and to have one of his Tiki-esque drinks later.
The Otoño began with lime oil aromas with hints of grape. The lime juice and grape pairing continued on into the sip, and the swallow offered rum and nutty sherry flavors along with a growing cinnamon finish.

pastis fizz

1 1/2 oz Plymouth Sloe Gin
1/2 oz Lemon Juice
1/2 oz Ricard Pastis
1/4 oz Simple Syrup
1 Egg White

Shake once without ice and once with ice. Strain into a Fizz glass and top with 1 oz soda water.
Two Mondays ago, we headed over to Eastern Standard for dinner after my DJ set was over. There, I asked bartender Kevin Martin for the Pastis Fizz off of the egg section of their menu. Despite being called the Pastis Fizz, it seemed more like a Sloe Gin Fizz given the dominant ingredient in the recipe; however, pastis does have some flavor potency. Moreover, it reminded me a little of Eastern Standard's Berry Fizz from several years ago. Once mixed and presented to me, I was impressed that Eastern Standard had acquired proper Fizz glasses instead of trying to make the drink style in Highballs or Collins glasses twice the size (or more); so cheers to that attention to detail! Next, an anise-scented nose preceded a creamy, berry, and lemon sip. The anise returned on the swallow along with a lingering lemon note.

the angry parrot

1 oz Lemon Hart 151 Rum
1 oz Old Monk Rum
1 oz Pineapple Juice
3/4 oz Lime Juice
1/4 oz Grenadine
1/2 oz Cinnamon Syrup
1/2 oz Triple Sec
1 dash Angostura Bitters

Shake with ice and strain into a Collins glass filled with crushed ice. Garnish with a lime wheel floated on the surface, grate nutmeg over the top, and add a straw.
Two weeks ago, we ventured down to one of Citizen Public House's weekly Tiki Tuesdays. While we have made other nights of this recurrent event on occasion, what drew us out were the pair of guest bartenders, namely Eastern Standard's own Seth Freidus and Hugh Fiore (pictured above). For a start, I asked Hugh Fiore for the Angry Parrot, one of the original recipes that he crafted for the night. Seth commented that the genesis of the drink was quite Hunter S. Thompson like; Hugh then explained that he came up with the idea after two Rittenhouses, three glasses of wine, and a pair of Fernets. I tried to find a connection between Hunter and parrots but only found one with a Mynah bird in an interview with cartoonist Ralph Steadman:

Hunter had a Mynah bird called Edward. He kept it in a big iron cage. Then he would creep towards the cage and bang the wires loudly and say menacingly, "I'm coming to get you Edward," and the bird would start to squawk. Hunter would open the cage and grab the bird amidst more squawking and Hunter saying, "You cannot escape, Edward! I have you in my power," and the poor bird would struggle and peck furiously at Hunter's hands which held the creature. "Yes! Edward!! It's me and you are doomed. There is no bird god who can save you now. It is futile to struggle -- and I am hungry, Edward. Hungry!!" Then he would simply allow it to jump back on its perch. I think they tormented each other for fun. The bird often sat on Hunter's shoulder.

That aside, when the Angry Parrot was mixed, it offered a nutmeg aroma. Lime and orange flavors joined the rums' caramel on the sip; the rums continued on into the swallow where they joined the pineapple and cinnamon flavors.

torpedo juice

1 oz Pierre Ferrand Cognac
1/2 oz King's Ginger Liqueur
3/4 oz Lemon Juice
3/4 oz Orgeat

Shake briefly with ice and strain into a rocks glass containing a 2 inch diameter ice cube containing cut up pieces of pineapple frozen inside. Add a straw.

The other drink of Kit Paschal's that I had at Eastern Standard was the newest member of the Tikisms section of the menu called Torpedo Juice. Kit explained that he paid tribute to how naval sailors during World War II were rather inventive and used to process torpedo fuel to get out the ethanol to drink and separate it from the methanol and dye. The Torpedo Juice libation that they used to make was high proof ethanol cut with pineapple juice, and this tradition went on for a bit until the Navy started adding other chemicals to make it more difficult and it required the sailors to set up makeshift stills.
This modern day Torpedo Juice presented a Cognac and pineapple bouquet. The lemon juice accented the richness of the sip, and the swallow coupled the Cognac with the orgeat's nuttiness on the first sips before the ginger took hold. Moreover, as the ice cube melted, pineapple notes began to seep into the flavor profile.

patriot sling

1 1/2 oz Plantation 5 Year Barbados Rum
3/4 oz Lemon Juice
3/4 oz Honey Syrup (1:1)
2 dash Angostura Bitters

Shake with ice and strain into a Highball glass filled with ice. Top with 2 oz Barritts Ginger Beer, garnish with a lemon twist, and add a straw.

Two Mondays ago, I wandered over to Eastern Standard to grab lunch. I did not realize it before I got there, but it turned out to be bartender Kit Paschal's last day at Eastern Standard before he heads north to Portland, Maine. While bartender Seth Freidus made my drinks that day, both of them were Kit Paschal originals. The first was the Patriot Sling which was Eastern Standard's DrinkOne menu item -- a charity drink to support the victims of the Boston Marathon bombing. Kit explained to me that he named it after the attack falling on Patriot's Day, a Massachusett's holiday that coincides with the Boston Marathon, and that he opted to use Plantation 5 Year Barbados from the list of possible liquor sponsors for the charity.
A lemon oil and ginger nose led into a sip that was carbonated, lemon, and initially caramel. Over time, the caramel in the sip gave way to honey flavors. Finally, the swallow began with rum and ginger notes and ended with a honey finish.

sid & nancy

3/4 oz Plantation 5 Year Barbados Rum
3/4 oz Pierre Ferrand 1840 Cognac
3/4 oz Spiced Syrup (*)

Build in a pre-warmed glass cup. Top with ~4 oz steamed half and half. Garnish with grated nutmeg.
(*) Contains star anise, clove, and cinnamon.

Two Mondays ago, we had dinner at Eastern Standard after I my DJ set. The drink that Andrea had was one that I had read about in Josh Childs' Boston.com column a few weeks ago. Josh described how the hot drink was created by Eastern's Bobby McCoy as a riff on the Tom & Jerry. Instead of taking a Christmas carol angle, Bobby went punk rock with a tribute to Sid Vicious and Nancy Spungen. Andrea's that night was made by bartender Seth Freidus.
Once made, the nutmeg spice complemented the aroma of the hot milk. A creamy sip offered up the aged rum's caramel notes, and the rum along with the Cognac flavors filled the swallow. Finally, the spiced syrup began to increase on the finish over successive sips.

little ronnie

1 oz Zacapa 23 Year Rum
1 oz Punt e Mes
1/2 oz Zwack (*)
1 barspoon Lemon Juice
1 pinch Salt

Stir with ice and strain into a rocks glass. Twist an orange peel over the top.
(*) Another amaro like Averna might sub well here.

For a second drink at Eastern Standard, I asked bartender Seth Freidus for the Little Ronnie. Seth explained that the drink was "a friend of Little Giuseppe" created by Eastern Standard's Kevin Martin. The original drink was developed in a game of bartender telephone between Stephen Cole of Chicago's Violet Hour who crafted the Bitter Giuseppe and Boston's Misty Kalkofen who developed the Little Giuseppe. Both Giuseppes are Cynar based with the Bitter using sweet vermouth and the Little using Punt e Mes. I felt silly after asking Seth who the Ronnie in question was; Seth explained that the 'Ron' was the rum in the drink. The previous variation of the Little Giuseppe I had was Tyler Wang's An Epic and A Limerick at No. 9 Park and that post also contains the recipe for the original Little Giuseppe.
The drink offered up an orange oil aroma that led into the grape and caramel sip. The swallow showcased the Zwack and Punt e Mes herbal notes and ended dry and clean. The salt definitely softened the drink and minimized the bitter elements. Finally, as the drink warmed up, the Zacapa rum notes began to play a larger role in the flavor profile.

tuxedo cocktail #3

1 1/2 oz Bols Barrel-Aged Genever
3/4 oz Tio Pepe Fino Sherry
3/4 oz Martini & Rossi Dry Vermouth
1 barspoon Luxardo Maraschino Liqueur
1 dash Regan's Orange Bitters

Stir with ice and strain into a cocktail glass. Garnish with an orange twist.

Two Sundays ago, Andrea and I headed down to Eastern Standard for dinner. For a first drink, I asked bartender Kit Paschal for the Tuxedo Cocktail #3. This variation was created by Kevin Martin using the aged Genever from the Eastern Standard-Hawthorne-ICOB barrel and follows in series the Tuxedo #1 and #2 that appear in the Savoy Cocktail Book and earlier. The major changes in #3 from #1 and #2 were dropping the absinthe, cutting the dry vermouth with fino sherry, and swapping Genever for gin.
The orange twist brightened the Genever's malt aroma. The malt continued on into the sip where it mingled with the dry grape notes which I attributed more to the fino sherry. Next, the swallow contained the sherry, dry vermouth, and Genever flavors and ended with a smooth Maraschino finish.

duke's pearl

1 1/2 oz Old Monk Rum
1/2 oz Banks Rum
1/2 oz Passion Fruit Purée
1/2 oz Lime Juice
1 oz Honey Syrup (1:1)
1/4 oz Cinnamon Syrup

Shake with ice and strain into a Highball glass filled with crushed ice. Garnish with an orange twist and add a straw.

Two Mondays ago, we caught a late dinner at Eastern Standard. For a drink, I asked bartender Seth Freidus for the Duke's Pearl which was their take on the 1963 Tiki classic created at Duke's Supper Club. The Eastern Standard tweaks included shaking instead of blending, switching the rum ratios, and adding cinnamon syrup and an orange twist. Also, they opted not to spike every fifth drink with a real pearl as was described in Beachbum Berry's Sippin' Safari.
The orange twist's aroma kicked off the drink. The sip was a combination of the lime and honey with some of the passion fruit flavors. Most of the passion fruit though appeared on the swallow along with the rum, and after a few sips, the swallow finished with growing cinnamon notes.

proclaimer

3/4 oz Del Maguey Vida Mezcal
3/4 oz Drambuie 15 Year
3/4 oz Honey Syrup
3/4 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass. Twist a lemon peel over the top.

For my next drink at Eastern Standard, I asked Naomi Levy for the Proclaimer. Naomi mentioned that the recipe was crafted by Bobby McCoy and is one of the few mezcal-Drambuie drinks that she knows of. I replied that there were plenty of tequila-Drambuie drinks especially with Misty Kalkofen enjoying the pairing, but the only mezcal-Drambuie one I could think of was the Crush on a Bartender. Regardless, she declared that it seems like a natural combination and should be used more frequently.
The syrup and liqueur's honey aroma mingled with the smokiness of the mezcal and Drambuie 15 on the nose. The honey continued on into the sip where it was balanced by the crisp lime and complemented by the Drambuie's malt. The swallow was all about the smokey spirits though with the Scotch and mezcal notes stealing the show. Overall, the Proclaimer reminded me of a smokey Bee's Knees.

avalon

1/2 oz Old Port Rum
1/2 oz Yellow Chartreuse
1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/4 oz Cinnamon Syrup
1 dash Peychaud's Bitters

Shake with ice and strain into a flute glass. Top with 2-3 oz of dry sparkling wine.

Two Sundays ago, I ventured down to Eastern Standard for dinner. For a first drink, I asked bartender John Drew for the Avalon which was a sparkler subtitled, "Arthurian Legend, Ferry Classic." I later spoke to bartender Naomi Levi and asked her about the drink. I inquired if it were a Carrie Cole recipe for the style mimicked a few of her other drinks including the Nouvelle Fleur except that it was lacking the requisite pinch of salt. Naomi nodded that it was indeed Carrie's, but the give away for her was the lime and grapefruit which is one of Carrie's signature pairings.
The Avalon began with a grapefruit and cinnamon aroma that led into a sparkling wine sip that presented the crisp grapefruit and lime notes. The swallow then showcased the dark rum and savory Yellow Chartreuse flavors with a growing cinnamon note on the finish.