rx sour

3/4 oz Glenfiddich Fire & Cane Scotch
1 oz El Dorado 12 Year Rum
3/4 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup

Shake with ice, strain into an up glass, and garnish with an edible flower, lime twist, and pineapple leaf.

Two Wednesdays ago, we ventured up to the Baldwin Bar in Woburn for I had just learned that Backbar-alum Dan Braganca had returned from his adventures in Baltimore and started working there. For a first drink, I requested the Rx Sour that Dan mentioned was created by Ran Duan; I neglected to ask if the name was somehow inspired by the Prescription Julep (the only similarities are the split base spirits and the sugar though). Once mixed, the Rx Sour shared a smoke, floral, and lime bouquet to the nose. Next, malt and pineapple played on the sip, and the swallow was all about the smoky Scotch with a solid backbone from the Demerara rum. We tried to figure out where the floral notes were stemming from, and we deduced that it was either from the Scotch and pineapple like in the Gory Guerrero or perhaps the Scotch and lime.

the french connection

1 1/2 oz Baldwin Bar's Private Cask of Plantation Trinidad 2009 Rum
1 oz Pierre Ferrand Premier Cru Cognac
1 tsp Lustau East India Solera Sherry
1 tsp Crème de Banana
1 tsp Gomme Syrup
2 dash "Tango Bitters" (1 dash each Bittermens Tiki and Angostura)

Stir with ice, strain into a rocks glass with ice, and garnish with 2 lemon twists. Note: the three 1 tsp ingredients were equal parts in a 1/2 oz pour of the mix (and in a previous version were 1/4 oz each).
The cocktail that Andrea selected at the Baldwin Bar two Sundays ago was the French Connection that featured the bar's recent purchase of a barrel's worth of Plantation 2009 Trinidad Rum. While Trinidad is not a French island, Plantation Rums are part of the Pierre Ferrand Cognac house, and their brandy made up the other large percentage of the Old Fashioned-like drink. Once prepared, the French Connection smuggled Cognac and rum aromas underneath the lemon oil notes from the twists. Next, caramel and grape on the sip transitioned into rum and brandy flavors on the swallow with light banana and spice accents.

lion's paw

1 1/2 oz Maker's Mark Bourbon
1 oz Lime Juice
1/2 oz Cinnamon Syrup
1/2 oz Orgeat
2 dash Allspice Dram

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with mint sprigs and an ice shell with edible flowers.

For Superbowl Sunday two weeks ago, we wanted to support a bar lacking a television set, so we headed up to the Baldwin Bar in Woburn. For a first drink, I asked for the Lion's Paw which was their riff on the 1937 Lion's Tail. The riff included additional notes of orgeat akin to the A Tale of Two Kitties as well as cinnamon to take things in a Tiki direction akin to the Poison Dart.
When the Lion's Paw arrived, even people on the other side of the bar were commenting on how beautiful the drink looked. After that first impression, I was greeted by a mint aroma from the garnish. Next, a creamy lime and malt sip roared into whiskey, almond, cinnamon, and allspice flavors on the swallow. Definitely this riff was much less stark and aggressive than the classic given the addition of orgeat and cinnamon and the reduction of allspice dram.

good morning vietnam

1/2 oz Cruzan Blackstrap Rum
1 oz Licor 43
3/4 oz Passion Fruit Syrup
3/4 oz Lime Juice
3/4 oz Buttered Coffee (*)

Flash blend with crushed ice, pour into a Collins glass, fill with crushed ice, and garnish with mint, an edible orchid, and a pinch of ground coffee bean.
(*) I did not inquire for details, but the bottle was murky yellow, so perhaps 1/2+ tsp butter melted into the 3/4 oz coffee used here would suffice.

The drink that Andrea got at the Baldwin Bar at Sichuan Garden II was the Good Morning Vietnam. The drink had been on the menu for quite a while, and bartender Nika Orlovsky commented that this was the third recipe variation on the drink name. Since I have seen Licor 43 pair excellently with passion fruit in drinks like the Permanent Holiday and the Foul Weather Friend, I was intrigued to have a taste. Also, all the brightness from those two ingredients seemed like it would be countered by the dark blackstrap rum and roasted coffee flavors.
The mint bouquet took over the nose on the drink that preceded a lime and passion fruit-driven sip. Next, the dark rum, coffee, vanilla, citrus, and passion fruit flavors combined into a tropical dance on the swallow.

the navigator

1 oz Bacardi 8 Year Rum
1 oz Rainwater Madeira
3/4 oz Lemon Juice
1/4 oz Giffard Apricot Liqueur
1/2 oz Simple Syrup

Shake with ice, strain into a cocktail glass, and garnish with a lemon twist and an edible orchid flower.
Two Sundays ago, we returned from an afternoon of outlet shopping in Kittery, Maine, and beer drinking at the SoMe taproom, and we stopped into the Baldwin Bar at Sichuan Garden II for dinner. For a drink, I asked bartender Nika Orlovsky for the Navigator. With a fortified wine overlap with the other Navigator on the blog, I assumed that this was a tribute to Prince Henry the Navigator who claimed the island of Madeira for Portugal in the 15th century. Once served, this Navigator proffered floral and lemon aromas from the garnishes that led into a caramel, grape, and lemon sip. Next, the aged rum mingled with a floral apricot flavor on the swallow. Overall, it was a delightful tipple that reminded me a little of the Scofflaw in build style.

april in paris

2 oz Salers Gentian Liqueur
1 oz Lemon Juice
3/4 oz Cardamom Syrup
1/2 oz Benedictine

Shake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice and garnish with a cherry and a dehydrated lemon wheel.
For Andrea's first drink at the Baldwin Bar at Sichuan Garden II, she asked bartender Patrick Andrew for the April in Paris that Patrick attributed to Vannaluck Hongthong. With a gentian liqueur in the mix in a four part Collins-style drink, it reminded me of the Vatican City and the Italian Stallion. Once prepared, the April in Paris proffered a cherry and herbal bouquet to the nose. Next, a carbonated lemon sip led into a herbal swallow heavy on the gentian earthy notes and finishing with cardamom spice. Overall, rather refreshing and just as delightful as the other local April in Paris tribute to the Count Basie jazz album was.

kokomo

1 1/2 oz Avua Cachaça
3/4 oz Lime Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
1/2 oz Absinthe

Shake with ice, strain into a Double Old Fashioned glass, and fill with crushed ice. Garnish with mint sprigs, a smouldering cinnamon stick, and 3-4 dashes Peychaud's Bitters.

Two Tuesdays ago, Andrea and I ventured up to Woburn to have dinner at Sichuan Garden II's Baldwin Bar. For a drink, I asked bartender Patrick Andrew for the Kokomo off of the new cocktail menu that he attributed to Mick Kellogg. With the rum, lime, orgeat, and cinnamon, the idea reminded me of the Cuban Anole but with a dose of absinthe in the mix.
The Kokomo offered up mint aroma to the nose to add to the cinnamon smoke air filling up my end of the bar. Next, lime accented the creamy sip, and the swallow began with grassy and earthy rum and orgeat flavors, respectively, and ended with cinnamon and absinthe's anise on the finish.

harrison bergeron

1 oz Four Roses Bourbon
1 oz Carpano Antica Sweet Vermouth
1 oz Amaro Montengro

Stir with ice, strain into a double Old Fashioned glass with fresh ice, and garnish with an orange twist.

For a first drink at the Baldwin Bar at Sichuan Garden II, Andrea asked bartender Vannaluck Hongthong for the Harrison Bergeron. Van relayed how the recipe was crafted by Patrick Andrew as a tribute to Kurt Vonnegut as it is named after Vonnegut's 1961 short story. Overall, the recipe was an Amaro Montenegro riff on the Boulevardier similar to the gin-based Eldridge and rum-based Blood of My Enemies.
Once prepared, the Harrison Bergeron began with an orange oil aroma that led into a citrussy grape sip. Next, the swallow began with Bourbon flavors followed by lightly bittered orange notes, and the bitterness began to come through more as the ice melted.

dame en rouge

2 oz Maurin Red Vermouth
3/4 oz Lime Juice
3/4 oz Simple Syrup

Shake with ice and strain into a Collins glass containing 2 oz soda water. Fill with crushed ice and garnish with a mint sprig and a lime wedge and cherry flag.
Two Mondays ago, Andrea and I made the pilgrimage north to Woburn to have dinner at the Baldwin Bar at Sichuan Garden II. For a starter, I asked bartender Vannaluck Hongthong for the Dame En Rouge since it seemed like the perfect aperitif. Van described how this was Ran Duan's creation using the rather flavorful sweet vermouth from Maurin, and the name seemed to be a tribute to a 1935 Barbara Stanwyck film. Once prepared, the garnishes delivered pleasing mint and lime notes to the nose. Next, a carbonated grape and lime sip akin to the Fig Leaf Cocktail led into a rather herbal swallow from the vermouth's botanicals.

summertime sling

2 oz Bombay Sapphire Gin
1/2 oz St. Germain
1 1/2 oz Watermelon Juice
1/2 oz Lemon Juice
1/2 oz Simple Syrup
10 drop Orange Blossom Water

Shake with ice and strain into a Collins glass with 1 1/2 oz soda water. Top with ice cubes and garnish with mint.

For a second drink at the Baldwin Bar at Sichuan Garden II, Andrea asked for what turned out to be one of the most refreshing drinks of the summer, namely the Summertime Sling. Bartender Vannaluck Hongthong described how it was his creation in collaboration with fellow bartender Mick Kellogg. Watermelon juice has been quite successful in several drinks that I have had including Kolb's Gem, Corpse Reviver #33, and Sip Sip Hooray due to its interaction with herbal liqueurs.
The Summertime Sling presented a rather summery mint and watermelon aroma. Next, carbonated watermelon and lemon notes filled the sip, and the swallow was a combination of floral, watermelon, and gin flavors with an orange blossom finish. Indeed, I was rather impressed at how well the watermelon paired with the elderflower liqueur with perhaps an assist from the orange blossom aspect, and Andrea commented about how the whole drink reminded her of jasmine.

halekulani

1 1/2 oz Angel's Envy Bourbon
1/2 oz Lemon Juice
1/2 oz Orange Juice
1/2 oz Pineapple Juice
1/2 oz Grenadine
2 dash Angostura Bitters

Shake with ice and strain into a glass. Garnish with an orange peel-cherry flag.

For my second drink at the Baldwin Bar at Sichuan Garden II, I asked bartender Vannaluck Hongthong for the Halekulani. Van explained that it was his take on the Tiki classic that he pulled off of the Beachbum Berry app, and he mentioned that he upped the grenadine here and dropped the demerara from the original. The drink itself was first crafted at the House without a Key Lounge in the Halekulani Hotel in Waikiki circa the 1930s. One reason that I had skipped this in the Beachbum Berry books is that it called for okolehao, the Hawaiian moonshine of sorts (there are a few legally distilled bottlings though) made from the root of the ti plant, and it listed Bourbon as a possible substitution. Overall, the Halekulani with whiskey reminded me of a Tikified Ward Eight with the addition of pineapple juice and bitters; interestingly, Yvonne's Ward Eight utilized pineapple as a garnish in an intermediary step between the two ideas.
The Halekulani proffered an orange and cherry aroma that led into a lemon and pineapple sip. Finally, the swallow began with Bourbon, orange, and pineapple notes and ended with clove and allspice from the bitters.

rumble bee

1 oz El Dorado 12 Year Rum
1 oz Old Monk Rum
1/2 oz Amontillado Sherry
1/2 oz Pedro Ximenez Sherry
2 dash Fee's Whiskey Barrel Aged Bitters

Stir with ice and strain into a Double Old Fashioned glass. Fill with ice and garnish with a lemon oil from a twist.

At the Baldwin Bar at Sichuan Garden II, Andrea started with a more straight spirits drink called the Rumble Bee. Bartender Vannaluck Hongthong described how this recipe was Nika Orlovsky's first menu contribution; she originally had Benedictine and the PX sherry, but it was too sweet, so she switched to two sherries and utilized amontillado's drying qualities. Overall, it reminded me of a split rum and split sherry Arawak from 1940s era Trader Vic books.
The Rumble Bee's lemon oil brightened up the dark aroma from the rums and sherries. Next, the rums' caramel and the sherries' grape filled the sip, and the swallow was rather cola-like with rum, raisin, and nutty flavors with a cinnamon-driven spiced finish.

jamaican bobsled

1 1/2 oz Smith & Cross Rum
3/4 oz Lime Juice
3/4 oz Pineapple Juice
3/4 oz Cinnamon Syrup
1/4 oz Allspice Dram

Shake with ice and strain into a rock glass. Fill with crushed ice and garnish with an edible orchid.

Two Mondays ago, Andrea and I ventured up to Woburn to pay homage at the Baldwin Bar at Sichuan Garden II. For a first drink, I asked bartender Tyler Benfield for the Jamaican Bobsled off of the menu. From the ingredients list, I knew that this was a different Jamaican Bobsled than the one created at Drink which took a more ginger and chocolate route. Instead, bartender Vannaluck Hongthong provided the back history that this one was created by Mick Kellogg as a spiced-up pineapple Daiquiri.
The Jamaican Bobsled shared a floral, cinnamon, and pineapple bouquet. The pineapple continued on into the sip where it was complemented by the lime, and the swallow offered up funky rum and allspice flavors with a growing cinnamon aspect on the finish.

stack banana

1 1/2 oz Plantation Stiggins' Fancy Pineapple Rum
1 oz Lime Juice
3/4 oz Turbinado Sugar Syrup
1/2 oz Giffard Banane du Bresil
2 dash Bittermens Molé Bitters

Shake with ice and strain into a cocktail glass. Garnish with an orchid and dehydrated banana chips (omitted) on a pick.

For a second drink at the Baldwin Bar at Sichuan Garden II, bartender Vannaluck Hongthong offered Andrea a preview of one of the drinks for the next menu revision. The Stack Banana, besides featuring Giffard's excellent banana liqueur, was a nod to the Harry Belafonte song "Day'O" with the lyrics, "Work all night on a drink of rum/Daylight come and me wan' go home/Stack banana till de morning come/Daylight come and me wan' go home." To round out the lyric's bananas and rum, the Stack Banana included lime, dark sugar syrup, and chocolate bitters.
The Stack Banana shared banana and dark rum aromas that led into a rich caramel sip. Next, the swallow was a pleasing combination of rum, pineapple, and banana flavors.

it was ritten

1 1/2 oz Rittenhouse Rye
3/4 oz Punt e Mes
1/2 oz Fernet Branca
1/4 oz Bigallet China-China
2 dash House Clove Bitters (*)

Stir with ice, strain into a cocktail glass, and garnish with a cherry.
(*) Sub a clove-forward bitters like Angostura or perhaps muddle a clove with the rye (and add a fine strain step).
For a final drink at the Baldwin Bar at Sichuan Garden II, bartender Vannaluck Hongthong went off menu to bring me one of his nightcap creations called It Was Ritten. The name was both a nod to the whiskey as well as tribute to a Nas song (albeit spelled slightly differently) that was roughly in the shape of a Brooklyn. In the glass, the cocktail presented menthol aromas along with darker notes that were almost cherry-like (that later matched the sunken garnish). Next, the sip offered grape, malt, and caramel flavors, and the swallow began with rye and bitter orange elements and ended with menthol and clove spice.

the adventures of peat & peat

1 1/2 oz A.D. Rattray Cask Islay Scotch
1/2 oz Campari
1/2 oz Orgeat
3/4 oz Pineapple Juice
1 oz Lime Juice

Shake with ice and strain into a Collins glass. Garnish with a pineapple slice and an orchid.

Two Mondays ago, Andrea and I trekked up to Woburn to have dinner at the Baldwin Bar at Sichuan Garden II. For a first drink, I asked bartender Vannaluck Hongthong for The Adventures of Peat & Peat. Van described how the bar had a large stash of Scotch, and he and Patrick Andrew did some R&D to come up with this Tiki number that paid tribute name-wise to a children's television series from the 1990s. I was definitely into the idea for the combination of ingredients reminded me of the Bitter Scotsman with a different citrus as well as the addition of pineapple juice.
The Adventures of Peat & Peat welcomed the senses with a pineapple and floral bouquet. Next, a creamy and tropical sip transitioned into a smoky, nutty, and bitter swallow with a lime-tinged finish.

campbell town rock

2 oz Privateer Silver Rum
1 oz Passion Fruit Syrup
1/2 oz Gran Classico
1 oz Lemon Juice
2 dash Bittermens Tiki Bitters

Shake with ice and strain into a Collins glass. Garnish with mint and a lemon-cherry flag.

For a second drink, I asked Vannaluck Hongthong for the Campbell Town Rock. Van described how this was his recipe that he created in honor of Privateer's distiller Maggie Campbell. I was drawn to the recipe by the fact that the ingredients list reminded me of a Hurricane and how well Gran Classico, like Campari, pairs with tropical flavors such as in the Mother of Turin.
The Campbell Town Rock presented a lemon and mint bouquet. Next, lemon and something vaguely tropical on the sip transitioned into rum and the great bitter-tropical combination of passion fruit and Gran Classico on the swallow.

cynar buck

1 1/2 oz Cynar
1/2 oz Velvet Falernum
1/2 oz Lime Juice

Shake with ice and strain into a Collins glass. Top with 3 oz ginger beer, fill with crushed ice, and garnish with mint sprigs and freshly grated nutmeg.
Two Mondays ago, Andrea and I ventured up to the Baldwin Bar at Sichuan Garden II where Vannaluck Hongthong and Raul Zelaya were at the stick. For a first drink, I asked Van for the Cynar Buck on the menu that reminded me in concept of Deep Ellum's Fernet Buck, and he mentioned was created by bartender Patrick Andrew. The Buck began with a mint and nutmeg aroma that preceded a caramel and lime sip. Next, the swallow was where the magic happened with a funky bitter paired with ginger spice that finished with clove and additional ginger notes.

girl from ipanema

1 oz Avua Cachaça
1 oz Tempus Fugit Crème de Menthe
3/4 oz Passion Fruit Syrup
3/4 oz Lemon Juice
1 Egg White

Shake once without and once with ice, strain into a coupe, and garnish with a lemon twist and three drops of Angostura Bitters.
The libation that Andrea had at the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was the Girl from Ipanema. Overall, the drink name and ingredients came across like a tropical drink with mint and egg white smoothness modulating a cachaça Hurricane. In the glass, it gave forth a lemon and passion fruit nose. Next, a creamy lemon sip gave way to a grassy, passion fruit, and mint swallow with the mint pleasantly lingering on the finish. Indeed, I was impressed at how well the crème de menthe complemented the cachaça's grassiness.

contrarian collins

3/4 oz Privateer Gin
3/4 oz Cynar
3/4 oz Simple Syrup
3/4 oz Lemon Juice
2 dash Apricot Liqueur (~1/8 oz)

Shake with ice and strain into a Collins glass, fill with ice, top with 2 oz soda water, and garnish with a cherry and lemon peel flag.
Two Thursdays ago, I played musical chairs with the other bartenders at work and finally had a night off when the Baldwin & Sons Trading Co. upstairs at Sichuan Garden II was open. For a drink, I asked for the Contrarian Collins as the combination of Cynar, apricot, and lemon worked rather well in the One One Thousand. Once prepared, the Contrarian Collins shared a lemon aroma with darker notes from either the cherry garnish or the Cynar. Next, a carbonated lemon and caramel sip also contained vague fruit notes, and the swallow gave forth gin and bitter apricot flavors.