rest in pieces of eight

1 1/2 oz Cynar
1/2 oz Smith & Cross Rum
3/4 oz Lemon Juice
>1/2 oz Ginger Syrup
1/4 oz Licor 43
>1/4 oz Demerara Syrup
1 Egg White

Shake one round without ice and one round with ice. Strain into a Collins glass with ice (double old fashioned with a large ice cube) pre-rinsed with Cruzan Black Strap Rum. After making a fresh batch of ginger syrup, I perused Kindred Cocktails and spotted the Rest in Pieces of Eight by Doug Monroe at Nashville's The Patterson House that he entered into the database in 2012. The name seems to be a play on the pirate phrases "rest in peace" and "pieces of eight." Given that aspect, I expected some overlap with the tropical classic Pieces of Eight, but there was only rum and lemon in common. Once mixed, the Rest in Pieces of Eight put forth a molasses aroma from the black strap rum rinse. Next, a creamy caramel and lemon sip subsided into funky rum, funky herbal, ginger, and vanilla flavors on the swallow.

que paso

1 1/2 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Amaro Braulio (*)
3/4 oz Lemon Juice
1/2 oz Honey Syrup
1/2 oz Simple Syrup
1 Egg White
1 Strawberry

Muddle the strawberry, add the rest of the ingredients, and shake without ice. Shake with ice, strain into a Delmonico (single old fashioned) glass, and garnish with a lemon twist.
(*) Later made at the bar with Amaro Abano, see text. Two Sundays ago, I wanted to use the other half of my lemon, so I found the Que Paso from The Violet Hour's Winter 2022 menu through online recipe flashcards. While the flashcards had the amaro as Brauilo, their Instagram in late March 2022 had it as Abano. It is unclear when during the menu's progression that the liqueur switched, but I made it with Braulio, although strawberry-Abano has worked rather well in the Speaking In Tongues that was created across town at Sable in 2010. With Braulio, the Que Paso welcomed the senses with lemon, red berry, vegetal, and pine aromas. Next, creamy, lemon, fruity, and honey notes on the sip flowed into tequila, honey, pine, and strawberry flavors on the swallow.

late for lunch

1 1/2 oz Blanco Tequila (Cimarron)
3/4 oz Lime Juice
1/2 oz Orgeat
1/2 oz Aperol
1 Egg White

Shake one round without ice and one round with ice, strain into a glass (coupe), and garnish with lime peel shavings. Two Fridays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago and found the Late for Lunch as a dealer's choice option. The recipe reminded me of the Dead Man's Handle with egg white and different proportions, presentation, and garnish; since that one was delicious, I gave this one a go. In the glass, the Late for Lunch gave forth a lime, orange, and vegetal aroma. Next, a creamy lime and orange sip blossomed into tequila, almond, and orange flavors on the swallow.

penumbra

1 oz Gin (Tanqueray)
1 oz Aperol
3/4 oz Lemon Juice
3/4 oz Passion Fruit Syrup
1/8 oz Honey Syrup
1 Egg White

Shake one round without ice and one round with ice, and strain into a Sour glass. Two Thursdays ago, I returned to the most recent set of online recipe flashcards for Attaboy that I uncovered. There, I found the Penumbra and an almost identical drink called the Orange Moon that was served in an old fashioned glass with a large ice cube instead of served up. For a time frame, I turned to Yelp where there was a June 2023 review with a photo of the Penumbra served in a coupe, and an October 2023 review with photo of the Orange Moon served in an old fashioned glass with a large ice cube and short metal straw. One of the reviews described the combination as, " I felt like it tasted like an orange creamsicle." The combination of gin, Aperol, and passion fruit reminded me of the 'I'iwi Bird, and Aperol and passion fruit factored into my gentian liqueur-based Italian Stallion and Baldwin Bar's aromatized wine-based Rome with a Slight View. Once shaken and strained, the Penumbra cast out an orange, passion fruit, and pine aroma. Next, a creamy orange sip was overshadowed by gin, passion fruit, and orange flavors on the swallow.

Postnote 5/27/26: The Bartender's Choice Volume 3 app confirms this recipe and attributes it to Zack Gelnaw-Rubin.

dama rosa

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Laird's Bonded Apple Brandy
3/4 oz Lime Juice
1/2 oz Grenadine
1/2 oz Simple Syrup
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist. Two Sundays ago, I uncovered a curious split base egg white recipe called the Dama Rosa at the now shuttered La Moule in Portland, Oregon, via online recipe flashcards. A Yelp menu photo places this drink around June 2021. Given the name and build, the Dama Rosa is a riff on the classic Pink Lady with tequila and lime for the original's gin and lemon. Tequila with apple brandy is a pairing that I first learned about in Island Creek's Spanish Caravan that inspired me to craft the Hasta Manzana riff on the Vieux Carré a few weeks later. In the glass, the Dama Rosa greeted the senses with a lemon, agave, and red berry aroma. Next, creamy lime and red fruit notes on the sip twirled into tequila, apple, and tart red berry flavors on the swallow.

heather on the hill

2 oz Grant Scotch (Famous Grouse)
1/2 oz Orange Juice
1/2 oz Lemon Juice
1/2 oz Honey Syrup
1 dash Cardamom Bitters (The Bitter Housewife)
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with an orange twist. Two Thursdays ago, I returned to the online set of recipe flashcards for 1 Tippling Place in Philalephia that I had not touched since July when I made The Marxist. From that 2017 set, I selected the Heather on the Hill. In my research, I found an October 2016 article in Mid-Day with a photo and a description of the bartender Myles Carroll making the drink for a month long pop-up in Mumbai, India. Overall, the recipe reminded me of Sother Teague's Take me to Marrakech but with Scotch and egg white instead of Armagnac. Once prepared, Heather on the Hill gave forth an orange, honey, and Scotch aroma. Next, a creamy orange and lemon sip led into Scotch, honey, and cardamom flavors on the swallow. I was quite surprised at how delightful this combination was given its relative simplicity.

noon

1 oz Gin (1 1/2 oz Treehouse Hildegard Von Bingen)
1/2 oz Sweet Vermouth (Giacomo Speroni)
1/2 oz Dry Vermouth (Dolin)
1/2 oz Orange Juice
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with 1 dash bitters (Angostura).Two Fridays ago, I doubled up on my recipes since we had a power outage the night before and I decided not to make a drink in the dark. The drink I wanted to do had a large amount of orange juice, so I decided to doubledown on that ingredient with a drink that I had spotted a reference online for called the Noon. I found the recipe in my copy of Stan Jones' 1977 Complete Barguide, and it read like a Bronx with egg white and bitters garnish (or an abstracted Income Tax Cocktail with egg white). Green Street used to have a classic egg yolk variation called the Bronx Golden on the menu, so the idea of adding eggs did not seem all that unusual. Once shaken and strained, the Noon gave forth an allspice and clove aroma from the Angostura Bitters garnish. Next, a creamy orange sip developed into juniper and grape flavors on the swallow.

sidewinder

2 oz Applejack (Laird's Bonded)
3/4 oz Maple Syrup
3/4 oz Lemon Juice
2 dash Absinthe (20 drop St. George)
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.Two Wednesdays ago, I returned to an online collection of San Diego's Polite Provision recipes, and I spotted the Sidewinder that appeared like an interesting riff on the Rattlesnake from the Savoy Cocktail Book. Despite the overlapping ingredients of apple brandy and absinthe, it had nothing to do with Death & Co.'s Sidewinder riff on the Diamondback. While I was not able to find evidence of it in the Polite Provisions' Yelp menu photos, the idea of an apple brandy-maple syrup Rattlesnake was too tempting to pass up. Once assembled, the Sidewinder slithered to the nose with a lemon, apple, maple, and anise bouquet. Next, a creamy lemon sip with a caramel-like note from the maple led into apple, maple, and anise-herbal flavors on the swallow.

rhymes with orange

4 cL Pierre Ferrand Dry Curaçao (1 1/3 oz)
2 cL Fernet Branca (2/3 oz)
1.5 cL Pierre Ferrand 1840 Cognac (1/2 oz Courvoisier VS)
1.5 cL Lemon Juice (1/2 oz)
1.5 cL Egg White (1 Egg White)
1 dash Bob's Cardamon Bitters (The Bitter Housewife)

Shake one round without ice and one round with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist.Two Saturdays ago, I was perusing Maison Ferrand's 2014 Parisian Cocktail Book when I spotted the oddball Rhymes with Orange by Michael Mas at the Experimental Cocktail Club in Paris. Curaçao and Fernet Branca have worked well together in drinks like the All Hands on Deck, Alligator, Don't Give Up the Ship, and Heather in Queue, so I was curious to see what it could do in this liqueur-forward egg white Sour that was skewed like the Mission of Burma to have orange liqueur as the principle ingredient. Once mixed, the Rhymes with Orange quizzed the nose with orange, lemon, and herbal aromas. Next, a creamy orange and lemon sip opened up into a world of orange, gentian bitter, minty, and menthol flavors on the swallow.

lion's mane

1 1/2 oz Buffalo Trace Bourbon (Evan Williams Bonded)
3/4 oz Lime Juice
1/2 oz Grenadine
1/4 oz Allspice Dram (Hamilton's)
1 dash Angostura Bitters
1 dash Bittermens Tiki Bitters (Bittercube Trinity)
1 Egg White

Shake one round without ice and one round with ice and strain into a coupe glass.Two Tuesdays ago, I returned to my notes from a restaurant's recipe collection on their ToastTab that included several drinks from Alcove in Boston, and I decided on the Lion's Mane from Alcove. It read like a fruitier, creamier, and less spice-driven Lion's Tail riff that reminded me of the Tropical Lion's Tail that also cut the allspice dram with a fruity syrup – namely, pineapple – but without the Lion's Mane egg white addition. As for a date, I was able to find an Alcove menu from 2020 that had the Lion's Mane on it. Once prepared, the Lion's Mane welcomed the senses with a Bourbon and berry aroma. Next, a creamy lime and red berry sip pounced on Bourbon, tart berry, and allspice flavors on the swallow. Overall, the allspice was surprising rather subdued in the mix especially on the nose.

devil you know

1 oz Green Chartreuse
3/4 oz Amaro Nonino
3/4 oz Dolin Blanc Vermouth
3/4 oz Lime Juice
1/2 oz Egg White (1 full Egg White)

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lime twist (omit twist).Two Mondays ago, I returned to the online recipe flashcards from Teardrop Lounge in Portland, and I spotted the Devil You Know that seemed like a more complex St. Germain. I was able to find a mention of the drink in a 2011 article in Portland Food & Drink magazine, and the idea of Green Chartreuse and Amaro Nonino in a Sour reminded me of Sahil Mehta's Double Bubble Trouble and the two in a stirred drink in Al Sotack's Harry Rag. Once prepared, the Devil You Know came through with a lime and herbaceous bouquet. Next, a creamy lime and caramel sip transformed into herbaceous, caramel, and orange flavors on the swallow.

the dead rabbit

1 oz Mezcal (Banhez)
1 oz Lime Juice
3/4 oz Tequila (Arette)
3/4 oz Raspberry Syrup
1/4 oz Cynar
1 Egg White

Shake one round without ice and one round with ice, and strain into a cocktail coupe.Two weeks ago, Imbibe Magazine reposted a recipe from October 2023 called the Dead Rabbit. The drink created by Mario Vidal at Arbella in Chicago for their Halloween menu (made darker for the holiday with Celestial Raspberry Tea bags added to raspberry syrup recipe's hot steep step). It is unclear whether the name is a tribute to the old New York City gang or the Manhattan bar, but my guess is a reference to them using 400 Conejos (Four Hundred Rabbits) brand mezcal. The raspberry-Cynar aspect reminded me of the Sargasso Sea that Matt Schrage was tinkering with at Brick & Mortar years ago, but I had not seen or tried it since. In the glass, the Dead Rabbit conferred a smoke, vegetal, and raspberry aroma to the nose. Next, a creamy lime and raspberry sip hopped into smoke, vegetal agave, and herbal flavors on the swallow.

baby turtle

2 oz Reposado Tequila (Espolon)
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Cinnamon Syrup 2:1 (1/2 oz Cinnamon Syrup 1:1 + 1/4 oz Simple Syrup)
1/4 oz Campari
2 dash 20% Saline (5 drop)
1 Egg White

Shake one round without ice and one round with ice and strain into a double old fashioned glass with ice.Two Mondays ago, I found the browser tab with a drink from Punch that I saved when I did not have a grapefruit in the house. That recipe was the Baby Turtle at Trick Dog in San Francisco. A 2013 Eater San Francisco article about the bar finally opening mentioned that the Baby Turtle was included as part the first menu with a Pantone color theme; moreover, the Punch article described how guests still order it at the bar (despite not being on any recent menu). The combination reminded me of the mezcal-based Quetzal that I created at La Brasa when tasked with a Paloma-inspired drink, except the Baby Turtle has aged tequila and egg white. In the glass, the Baby Turtle welcomed the senses with a cinnamon and grapefruit bouquet. Next, a creamy lime and grapefruit sip crawled towards tequila, bitter orange-grapefruit, and cinnamon flavors on the swallow. Overall, the drink was a bit more red than the tannish Pantone hue of that name.

marilyn ricketts

1 1/2 oz Privateer Silver Rum (Hamilton's White Stache)
3/4 oz Lime Juice
1/2 oz Crème de Cacao (Bols)
1/2 oz Simple Syrup
4-5 leaf Mint
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with freshly grated cocoa nib (baker's chocolate).Two Sundays ago, I returned back to the bartender's recipe list from Eastern Standard that I received a few months ago and spotted the Marilyn Ricketts that reminded me of an egg white version of the Scorpion Kick. The drink was named after the culinary student who popularized mint chocolate chip ice cream in a contest for the ice cream dessert for the 1973 wedding of Princess Anne to Captain Mark Philips. While the flavor lives on, the name of Mint Royale has mostly faded away. As one would hope from the theme, this egg white Sour of sorts began with a mint and chocolate aroma. Next, a creamy lime sip melted into rum, mint, and chocolate flavors on the swallow.

palomar's sour (spring 2023)

1 3/4 oz Bourbon (Evan Williams Bonded)
1/2 oz Passion Fruit Syrup
1/2 oz Honey Syrup
1/2 oz Grapefruit Juice
1/2 oz Lemon Juice
1/2 tsp Allspice Dram (Hamilton's)
1 Egg White

Shake one round without ice and one round with ice, strain into a footed rocks glass (old fashioned glass), and garnish with Angostura Bitters art.Two Mondays ago, I was rooting through a collection of online recipe flashcards for Palomar in Portland, Oregon, when I spotted the Sour on the Spring 2023 menu set. I soon found the drink on a GoogleMaps menu photo titled just as "Sour", and the selection appeared to be a rotating menu item for other seasons had different drinks under that name. Overall, the combination appeared like a grapefruit-allspice riff on Smuggler Cove's version of the Port Light (the original one has grenadine instead of honey) that is akin to the classic Scotch Starboard Light. Once prepared, the Sour welcomed the senses with allspice and fruity aromas from the citrus and passion fruit elements. Next, a creamy lemon, grapefruit, and honey sip revealed Bourbon, honey, and passion fruit flavors on the swallow.

apropos barbados

2 oz Plantation 5 Year Barbados Rum (R.L. Seale 10 Year)
1 oz Lime Juice
3/4 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Velvet Falernum
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with drops of Peychaud's Bitters.Two Tuesdays ago, I returned to the online recipe flashcard set for the 2012 menu at the Dorrance in Providence, Rhode Island. There, I opted for the Apropos Barbados that had the rum, apricot, falernum, and lime combination of the To the Sun but here with egg white. Moreover, the rum, apricot, and falernum trio was one I had success with in the Mount Pelée at Loyal Nine. In the glass, the Apropos Barbados greeted the senses with an anise aroma from the Peychaud's Bitters garnish. Next, a creamy lime sip with hints of orchard fruit sailed into rum, apricot, clove, and ginger flavors on the swallow.

mezcal me maybe

1 1/2 oz Mezcal (Peloton de la Muerte)
1/2 oz Lime Juice
1/2 oz Pamplemousse (St. Elder)
1/2 oz Cinnamon Syrup
1 Egg White

Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with a cinnamon powder swirl.Two Thursdays ago, I uncovered an online recipe flashcard set for Yvonne's here in Boston, and I landed on the Carly Rae Jepsen-tribute drink named Mezcal Me Maybe. I was able to date the creation to around 2020 via spotting it on Yelp. Its combination of mezcal, grapefruit liqueur, and cinnamon syrup reminded me of the This Is Not Berlin but in a spirit, grapefruit liqueur, cinnamon, and lime combination found in Death & Co.'s Heart Throb although here with the addition of egg white. In the glass, the Mezcal Me Maybe shined through with a cinnamon, lime, and grapefruit aroma. Next, a creamy lime sip dialed into a mezcal, grapefruit, cinnamon, and smoky swallow.

mario's amaretto sour

1 oz Dewar's Scotch (Famous Grouse Black)
1 oz Lazzaroni Amaretto (Disaronno)
3/4 oz Lemon Juice
1 tsp Rich Simple (1/4 oz 1:1)
1/2 Egg White (1 whole Egg White)

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with 7 drop Angostura Bitters.Two Tuesdays ago, I decided to delve into an online set of recipe flashcards for the current menu at Cure in New Orleans. Mario's Amaretto Sour crafted by Chris Paolini made me think of an Amaretto Sour crossed with a Godfather, so I was curious to give it a try. Moreover, the whiskey component reminded me of Jeffrey Morgenthaler's Amaretto Sour that inspired me to use overproof rum in my Am-Am Sour with Amaro Averna and Amaretto that I created at Drink. Once assembled, Mario's Amaretto Sour showcased a nutty almond and clove bouquet. Next, a creamy lemon and almond sip flowed into Scotch and almond flavors on the swallow. While there were no great surprises here, I did find the combination a level up from the classic.

hell or high water

1 1/2 oz Jameson Irish Whiskey
1/2 oz Dolin Dry Vermouth (Noilly Prat)
1/2 oz Lemon Juice
1/2 oz Egg White (1 whole Egg White)
1/4 oz Crème de Peche (Mathilde)
1/4 oz Benedictine
1/4 oz Honey Syrup

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 Yelp appears to be an express and discard twist).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 Yelp photo from around 2016. Overall, it reminded me of a whiskey-based Clover Club 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.

cyn city

1 oz Gin (Beefeater)
1 oz Cynar
3/4 oz Simple Syrup
3/4 oz Lemon Juice
1 Egg White

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a lemon twist.Two Thursdays ago, I returned to the online recipe flashcards for San Diego's Lion's Share. There, I was lured in by the Cyn City as a gin-Cynar egg white Sour that I was able to date to around 2016 via Flickr and other online mentions. Once prepared, the Cyn City gave forth a lemon and caramel bouquet. Next, the lemon and caramel notes continued on into the sip, and the swallow was a medley of gin, herbal, and minty flavors.