la corla

1 1/2 oz Smith & Cross Rum
1/2 oz Rosso Antico Sweet Vermouth
1/2 oz Select Aperitivo (*)
1/2 oz Mr. Black Coffee Liqueur
2 dash Bitter Truth Chocolate Bitters
1 dash Angostura Bitters (2 dash from a Japanese bitters bottle)

Build in an old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.
(*) Select is somewhere between Campari and Aperol, so perhaps a sub could be 1/4 oz of each.Two Mondays ago, Andrea and I headed down to Equal Measure for the Dutch Kills pop-up event sponsored by Amaro Montenegro. For a second drink, I asked bar owner Richie Boccato for the La Corla that my neighbor was rather enjoying; moreover, the idea of a Kingston Negroni cross with a Coffee Negroni seemed like a good way to round out the visit. Once served, La Corla donated orange, rum funk, and coffee aromas to the nose. Next, coffee roast, grape, caramel, and orange notes on the sip were chased by funky rum, bitter coffee, and roast flavors on the swallow.

ticonderoga club

1 1/2 oz Planteray Mister Fogg Navy Rum
1 oz Pierre Ferrand 1840 Cognac
1/2 oz Lustau East India Solera Sherry
1/2 oz Pineapple Syrup
1/2 oz Lemon Juice
Shake with ice, strain into a Julep cup, fill with crushed ice, and garnish with mint sprigs. Two Mondays ago, I attended the book launch event for The Bartender's Pantry at Equal Measure and sponsored by Pierre Ferrand. For a welcome drinks made by bar principle Liza Hoar and passed around by beverage director Jackson Cannon was the Ticonderoga Cup created by Paul Calvert at the Ticonderoga Club in Atlanta. The book itself does not contain this recipe but utilized the bar's pineapple syrup found within the book's pages. My guess is that book illustrator Bart Sasso who was in attendance and works at that bar suggested this one (the Cup sans recipe is mentioned in the syrup's description though). The presentation's side deck included the recipe as served to us; the recipes that I found online only specify the rum as English style, so Planteray's British Naval-style rum re-creation worked perfectly. However, in those sources, the sherry is listed as a drier Oloroso instead of the semi-sweet cream sherry that is an Eastern Standard/Equal Measure sherry house style. With the Oloroso, the recipe is akin to a rum and Cognac version of the American whiskey Izzy Bizzy Highball by Tom Bullock in his 1917 Ideal Bartender book.

velveteen

1 oz Tullamore Dew Irish Whiskey
1 oz Lustau East India Solera Sherry
1/4 oz Licor 43
1/4 oz Averna
1 dash Angostura Bitters
1 dash Orange Bitters

Stir with ice, strain into a rocks glass with ice, and garnish with an orange twist.Two Mondays ago, I made my way over to Equal Measure to attend Robert Simonson's book party in honor of his The Encyclopedia of Cocktails. For the event, there was a short menu of drinks from the book, and the only one that I had not had before (other than a clarified Cosmopolitan which was a merging of the entries for clarification and that vodka libation) was the Velveteen that bartender Eliza Hoar created for the occasion. I commented to my friend that it was very on brand and then explained how Eastern Standard and the Hawthorne loved Lustau's East India Solera Sherry including pairing it with Irish whiskey in the Goodnight Irene and with Licor 43 in the Black Douglas. Once prepared, the Velveteen opened up with an aroma of orange, vanilla, and darker nutty notes from the sherry. Next, grape and caramel mingled on the sip, and this was chased by soft whiskey, raisin, dark herbal, and vanilla flavors on the swallow.

on the avenue

1/2 oz Pierre Ferrand 1840 Cognac
1/2 oz Rittenhouse Rye Whiskey
1 oz Cinzano Sweet Vermouth
1/2 oz Campari
1/2 oz Cynar

Stir with ice, strain into a double old fashioned glass with ice, and garnish orange oil from a twist.Two Saturdays, I finally visited Equal Measure when they were formally open. I say it that way since I had been in the space back in mid-November for a Dale DeGroff and Hendrick's private event that featured Dale's new aperitivo that was launching and a taste of his amaro that was still in prototype form. For a first drink, I asked bartender Eliza Hoar who came to the East Coast after bartending in San Diego at places like the Noble Experiment for the On the Avenue. This Boulevardier riff was subtitled "equal measures are everywhere", and the split Campari-Cynar bitter component was one that I last saw in the Rosales. In the glass, the On the Avenue began with an orange, Cognac, and herbal aroma. Next, grape and caramel notes on the sip strolled into Cognac, a hint of rye, bitter orange, and bitter herbal flavors on the swallow.