the blackspot

1/2 oz Green Chartreuse
1/2 oz St. George Absinthe
1/2 oz Velvet Falernum
1/2 oz Rhum Clement Coconut Liqueur
3/4 oz Water
1/2 oz Lime Juice
1/2 oz Demerara Syrup

Build in a glass, fill with crushed ice, swizzle to mix and chill, and garnish a dash of Jerry Thomas Decanter Bitters.
Two Mondays ago, friends from out of town invited me for a cocktail at Kirkland Tap & Trotter before they headed out to dinner elsewhere. For a drink, I asked bartender Kevin Jarvis for the Blackspot that he described as his coworker Rob's base spirit-less Swizzle. Once prepared, I figured that the name came from the circle of bitters on the surface that contributed to the nose of clove, herbal, and anise aromas. Next, a rich sip preceded the herbal and anise swallow with a licorice and coconut finish.

sally can't surf

1 oz Espolon Tequila
3/4 oz Appleton Estate Rum
1/2 oz Orgeat
1/4 oz Aperol
2 dash Grapefruit Bitters
1 pinch Salt

Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
On my way from Harvard Square before meeting Andrea for dinner at Trina's Starlite Lounge, I popped into Kirkland Tap & Trotter for a round. For a drink, I requested the Sally Can't Surf that slightly reminded me of a Japanese in concept. In the glass, the Sally Can't Surf gave forth a lemon aroma with a fruity note from the Aperol. Next, a creamy orange-tinted sip shared the aged rum's caramel notes, and the swallow began with tequila and nutty flavors and ended with a bitter grapefruit finish and a richness from the rum and orgeat.

sass mouth

1 1/2 oz Vodka Beefeater Gin
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Aperol
1/2 oz Lemon Juice
1/4 oz Heavy Simple Syrup (2:1) (*)
1 barspoon St. Elizbeth Allspice Dram

Shake with ice and strain over crushed ice. Garnish with 2-3 dashes Peychaud's Bitters, and add straws.
(*) Drier seeking palates might want to omit this.

For a second drink at Kirkland Tap & Trotter, I spotted the vodka-based Sass Mouth and asked bartender Kenny Belanger if I could substitute my favorite flavored vodka, namely gin. When Kenny mentioned that the drink was created by bartender Andrew Keefe, I jokingly inquired if Andrew thought the substitution would be acceptable. Andrew gave the thumbs up, and the mixing began.
The Sass Mouth shared an anise aroma from the bitters with a hint of fruitiness underneath. The fruitiness continued on into the sip where it mingled with the lemon juice; finally, the swallow shared the gin and apricot flavors with a bitter rhubarb and allspice finish. Later, as the Peychaud's Bitters from the garnish began to enter the equation, the balance shifted to a bit drier with anise flavors on the finish.

sky's the limit

1 oz Hochstadter's Rock & Rye
1 oz Lustau Amontillado Sherry
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice

Shake with ice and strain into a rocks glass filled with ice. Garnish with an orange twist and add straws.

Two Mondays ago, I stopped into Kirkland Tap & Trotter as I had spotted an open barstool while passing by on my way home. There, I found a seat in front of bartender Kenny Belanger. For a first libation, I asked Kenny for the Sky's the Limit for the sherry-cinnamon syrup combination has been so pleasing before in drinks like Island Creek's Spanish Union; moreover, both of them have that Scofflaw structure (minus a dash of bitters here which could be represented by the Rock & Rye botanicals though) that I find so pleasing. Kenny also mentioned that this recipe was Jared Sadoian's drink; Jared is still at Craigie on Main but does some bartender shifts over at Kirkland Tap & Trotter.
The Sky's the Limit offered a citrus aroma from the orange twist and lemon juice in the mix. A lemon and grape sip led into a whiskey and nutty sherry swallow with an herbal finish. Over successive swallows, the cinnamon notes began to appear on the finish to round off the drink.

seaward

1 1/2 oz Appleton V/X Rum
1/2 oz Privateer Silver Rum
1/2 oz Amaro Montenegro
1/2 oz Luxardo Maraschino Liqueur
2 large swaths Lemon Peel
2 dash Regan's Orange Bitters

Express oil from lemon peel into mixing glass. Add the swaths, the rest of the ingredients, and ice; stir and strain into a coupe glass.
For a second drink at Kirkland Tap & Trotter, I asked bartender Kenny Belanger for the Seaward. Kenny described how this was bar manager Jared Sadoian's recipe. Once mixed, it offered a caramel aroma from the aged rum that was brightened by citrus elements. The caramel continued on into the sip where it mingled with cherry notes when the Seaward was colder and orange flavors when it was warmer. The swallow shared the rum notes and alternated between nutty cherry and orange peel on the finish. The lemon oil was less obvious as a flavor component but perhaps it worked to brighten the drink up. Perhaps switching the liqueur ratio to 3/4 oz Montenegro and 1/4 oz Maraschino would help the keep the Maraschino in check in this recipe.

smoke n' bols

1 1/2 oz Bols Genever
4 dash Ardbeg 10 Year Scotch
3/4 oz Lemon Juice
1/2 oz Maple Syrup
2 dash Angostura Bitters

Shake with ice and strain into a coupe glass. Garnish with a lemon twist.

Two Tuesdays ago, I ventured into Kirkland Tap & Trotter on my way home from work. There, I found a seat in front of bartender Kenny Belanger. The first drink I selected from the menu, Smoke n' Bols, was one that Kenny had the name for but lacked a recipe. When he mentioned it to bar manager Jared Sadoian, this Genever and Scotch libation was the result.
The Smoke n' Bols began with a lemon oil aroma that led into a malt and lemon sip. The maple smoothed over the Genever flavors on the swallow, and the Scotch's smoke appeared on the finish.

salt & stone

1 3/4 oz Cinzano Sweet Vermouth
1 oz McKenna Bourbon
1/4 oz Braulio
1 pinch Salt

Stir with ice and strain into a rocks glass.
For a second drink at Kirkland Tap & Trotter, I asked Kenny Belanger for the Salt & Stone from their menu. Kenny described how this was created by bartender Tyler Wang before he left to set up the new Audabon in Boston. Once prepared, the Salt & Stone presented Braulio's herbal aromas to the nose. A muted grape flavor was perhaps modified by the salt; the salt also assisted in donating a savory aspect to the drink. Next, the swallow began with the whiskey and ended with a gentle herbal finish. While I expected something akin to the Fanciulli from The Old Waldorf Astoria Bar Book (2 parts Bourbon, 1 part sweet vermouth, 1 part Fernet-Branca) from the ingredients list, the salt helped to push the drink more into the Inverse Manhattan realm.

tidbit

1 1/2 oz Plantation 3 Star White Rum
1/2 oz Dolin Genepy des Alpes
1/2 oz Velvet Falernum
1/2 oz Lime Juice
1 dash Kübler Absinthe

Shake with ice and strain into a rocks glass.

Two Tuesdays ago, I met up with Andrea after my dinner bartending shift and headed over to Kirkland Tap & Trotter. We found seats in front of bartenders Kenny Belanger and Jared Sadoian and began to peruse the menu. The Tidbit was one that caught my eye last time, and I decided to order it from Kenny; Kenny approved for it was his menu item.
The Tidbit shared an anise and lime aroma that led into a lime-driven sip. Next, the white rum began the swallow that ended with Genepy's herbal notes and an anise finish from the absinthe. From the ingredients, I thought it was going to be more Tiki, but it ended up being more elegant like the Palliative Potion For Pomona.

sawbuck

1 oz Rittenhouse Rye
1/2 oz Cinnamon Syrup
1/2 oz Lemon Juice
1/4 oz Nux Alpina Walnut Liqueur

Shake with ice and strain into a beer tulip glass with ice. Top with 3 oz Sierra Nevada Ruthless Rye IPA, gently stir, and add straws.

For a second drink at Kirkland Tap & Trotter, Tyler Wang recommended the Sawbuck, a beer cocktail on the menu. With the beer, spice, and walnut notes, it reminded me of Brick & Mortar's Fears and Failures, while the IPA, citrus, and cinnamon medley made me think of Russell House Tavern's Private Shandy. Regardless, the combination as a whole was different enough and intriguing.
The Sawbuck greeted my nose with a dark honey like note that I attributed partially to the beer's floral hops. A carbonated citrus and malt sip gave way to dark nutty notes on the swallow. The swallow then ended with the IPA's piny hop flavors with growing cinnamon notes from the syrup.

cover letter

1 1/4 oz Tuthilltown Half Moon Gin
1/2 oz Sotol
3/4 oz Lustau Amontillado
1/4 oz Maraschino Liqueur
1/4 oz Honey Syrup (2:1)
1 dash Fee's Whiskey Barrel Bitters

Stir with ice and strain into a coupe glass. Twist an orange peel over the top.

Two Wednesdays ago, I stopped into Kirkland Tap and Trotter on the way home from work. In narrowing down my choices, I spoke to bartender Tyler Wang about the Cover Letter. He described how it had more industry-favored ingredients than the others on my short list. Tyler explained how he picked an apple and wheat-based gin to work better with the flavors. When I inquired about the specifics on Sotol, Tyler described how it was a different but somewhat related plant as the agaves used in tequila and mezcal, and how it still had a smokiness to it like mezcal. As for the cocktail name, the motley collection of "things that don't fit well together, but look cool together" was reminiscent of interviewing people for a job; hence, he called it the Cover Letter as a way to tie together such disparate aspects.
The Cover Letter filled the nose with lots of orange aromas with a hint of smoke. A light cherry and grape sip led into a nutty cherry swallow with gin and other herbal notes perhaps from the Sotol. Finally, the Cover Letter finished with cinnamon and smoke that grew on successive swallows.

monkey bush

1 1/2 oz Monkey Shoulder Scotch
1/2 oz Lemon Juice
1/2 oz Demerara Syrup

Shake with ice. Add ~1/4 oz Massenez Crème de Mure to the bottom of a rocks glass, fill with crushed ice, and gently strain in the drink. Top with 2 dash Peychaud's Bitters and add straws.
After the Pinky Ring, I asked bartender Tyler Wang for the Monkey Bush appearing on the cocktail menu. Tyler described it as Bramble-like, except that the liqueur was not drizzled over the top but placed on the bottom à la a Sunrise from the start. Once assembled, the garnish of Peychaud's Bitters offered up an anise-laden nose. The sip was either citrus and malt forward or blackberry with crisp citrus depending on the height of the straw. Finally, the drink ended with a smoky swallow.

pinky ring

1 1/2 oz Pineau des Charentes
1 oz Dolin Dry Vermouth
1/2 oz Yellow Chartreuse
1 dash Regan's Orange Bitters

Stir with ice and strain into a cocktail coupe.

After working a tough New Years Day brunch shift, I sought refuge at Kirkland Tap & Trotter on the way home. There, Kenny Belanger and Tyler Wang were tending bar, and I ended up getting a drink made by both of them. For a light starter, I started with Kenny's Pinky Ring which reminded him of the Chrysanthemum. With Pineau des Chartentes in the mix, I was definitely interested.
The Pinky Ring shared a white grape and floral bouquet. A grape and honey sip led into a herbal swallow with a minty finish. Overall, the Pinky Ring had a delightfully light and elegant feel to it.

broken crown

1 1/2 oz El Tesoro Tequila
1/2 oz Laird's Bonded Apple Brandy
1/2 oz Tempus Fugit Crème de Cacao
1/2 oz Lime Juice
1 barspoon Grenadine
1 dash Celery Bitters

Shake with ice and strain into a coupe glass.

A few Wednesdays ago after one of my dinner shifts at Russell House Tavern, I headed over to Kirkland Tap & Trotter for a shift drink on the route home. Bar manager Tyler Wang spoke to me about the new libations on the cocktail menu before he had to leave for the night; he described the Broken Crown as a tequila 20th Century (otherwise known as the Jim Meehan's 21st Century) crossed with a Jack Rose. Out of the new drinks, the Broken Crown seemed like the winner, so I asked bartender Andrew Keefe to make me one.
The Broken Crown greeted the nose with a tequila aroma. A fruity sip from the lime, apple brandy, and pomegranate syrup was chased by a tequila swallow that shared muted chocolate notes on the finish.

a tale of two kitties

1 3/4 oz Plantation Dark Rum
3/8 oz Orgeat
3/8 oz Allspice Dram
1/2 oz Lime Juice

Dry shake with a spent half lime shell and pour over a rocks glass filled with crushed ice. Add a straw.

For my next drink, since the place was so busy, I pre-ordered my second drink along with my first so that I did not have to waste too much of their time. When the bartenders saw that my drink was finished, I gave my nod and they embarked on my second libation, A Tale of Two Kitties. Bar manager Tyler Wang later explained the curious name by describing how it was a tribute to "the long lost and beloved Stephen the cat, and his owners love of rum Lion's Tails." The Rum Lion's Tail seems like such a more logical step than the classic Bourbon one as I previously noted in the Hair of the Lion from the North Star Cocktails book.
The Tiki-styled drink began with a lime oil aroma. The lime theme continued into the sip along with almond and caramel notes, and the swallow offered the pairing of the dark rum and the allspice flavors.

storm cloud

1 1/2 oz Cocchi Americano
1/2 oz Fernet Branca
1 oz Grapefruit Juice
1/4 oz Simple Syrup

Shake with ice and strain into a Collins glass filled with fresh ice. Top with soda, add a straw, and garnish with a grapefruit twist.

Two Mondays ago, I decided to check out Tony Maws' sister restaurant to Craigie on Main called Kirkland Tap & Trotter. I heard on social media that they had done their soft opening the week before and read a Tweet that week that the bar was open. What I missed was that I was showing up on opening day, and the place was pretty packed despite me arriving close to the 5pm open. Luckily, bar manager Tyler Wang pointed out a nice column near the service window to lean against that had a rail for drinks. For my first libation, I opted for something light -- an aperitif called the Storm Cloud that sort of reminded me of his Triumph of Pompei that he crafted at No. 9 Park. Since the bar was a few deep at this point, I opted to get my information by email. Tyler explained, "The storm cloud is named after Seth 'Lightning' Moskowitz, Matt 'Thunder' Pearlson, and Diego 'Boom' Torres, and Seth's brother Andrew 'The (thunder) Clap'. It's my first menu I had a couple tributes to make to old friends. But also, with the aggressive nature of the various ingredients it was like a bartenders Highball in the vein of a dark and stormy."
The grapefruit twist's aroma filled the Storm Cloud's bouquet. A carbonated orange, grapefruit, and caramel sip led into a swallow where the Fernet Branca melded with the citrus for a bitter herbal complexity that was light on the menthol.