golden boy

1 oz Bourbon (Evan Williams Bonded)
1 oz Amaro Nonino
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Cocchi Americano

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist. Two Thursday ago, I fired up the Bartender's Choice Volume 3 app and selected the Golden Boy by Jon Nutter at Manhattan's Attaboy in 2024. I recognized the bartender's name as being the creator of Hamilton the Hipster when he was at Brooklyn's Grand Army in 2021, so I was curious about trying this one especially with the sherry-Cocchi Americano pairing. Moreover, the recipe itself reminded me of another drink on that app called the Brigantine with rye instead of Bourbon and no sherry element. Once prepared, the Golden Boy offered up lemon, grape, and orange aromas to the nose. Next, caramel and grape on the sip pivoted into Bourbon, nutty grape, orange, and grapefruit flavors on the swallow.

tell me more

1 oz Bertoux Brandy (Courvoisier VS Cognac)
1 oz Russell's Reserve Bourbon (Evan Williams Bonded)
1 oz Oloroso Sherry (Lustau)
1/2 oz Ginger Syrup
2 dash Angostura Bitters
1 spray Nux Alpina Walnut Liqueur (20 drop Russo Nocino)

Build in a Julep cup, add crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with mint and more Nux Alpina (10 drop Russo Nocino). Two Sundays ago, I ventured back to online recipe flashcards for Chicago's The Violet Hour and spotted a good use of mint in the Tell Me More from their Winter 2022 menu. With the sherry, ginger, and walnut aspect, I could see why it would be a more cold weather-styled Julep, but I figured that it could work in early July as well. On the bar's website advertising their Bartender's Manifesto book, there is a photo labeled Tell Me More of a drink served in a Julep cup garnished with a dried lime wheel (said recipe is not in that tome though). I know from Toby Maloney's second book, The Classic Cocktail Sessions, that he does not see the point to dried garnishes but it might have been for the photo shoot. Nutty oxidized sherries like Amontillado and Oloroso have been paired with walnut liqueur with great success in recipes like the Bamboozled and Towser the Mouser and I utilized it in my Folly Ruins, so I set off to crush some ice. Once prepared, the Tell Me More shared a mint and walnut aroma. Next, a grape-driven sip wandered towards brandy, Bourbon, ginger, nutty grape, walnut, and allspice flavors on the swallow.

maiden voyage

1 1/2 oz Mezcal (Convite Essencial)
1/2 oz Fino Sherry (Lustau Manzanilla)
1/2 oz Amaro Montenegro
1/2 oz Yellow Chartreuse

Stir with ice, strain into an old fashioned glass with ice, and garnish with a lemon twist. Two Wednesdays ago, I opened up the Bartender's Choice Volume 3 app and selected the Maiden Voyage by Brandon Bramhall at Charleston's Last Saint circa 2023. This one was different from the more tropical Maiden Voyage and is instead a bitter herbal stirred number; moreover, it shares more similarity with the Afterword with lime and sparkling wine in place of dry sherry. Once mixed, the Maiden Voyage sailed off to the senses with a lemon, honey, vegetal, and smoke aroma. Next, honey and caramel notes on the sip developed into smoky vegetal, herbal, and tangerine flavors on the swallow.

baudouine

1 1/2 oz Siete Leguas Añejo Tequila (Cimarron Reposado)
3/4 oz Carpano Sweet Vermouth (Alessio)
3/4 oz Amaro Nonino
1/2 oz Lustau East India Solera Sherry
1 tsp Marie Brizard White Crème de Cacao (Bols)
3 dash Bittermens Mole Bitters
1 dash Orange Bitters (Angostura Orange)

Stir with ice and strain into an old fashioned glass with a large ice cube. Two Mondays ago, I spotted a reference to the Baudouine at the NoMad bar in London, and I soon located the recipe in The NoMad Cocktail Book. The drink created by Gino Pellarin at the original Manhattan location was perhaps named after a historic building that was build in 1896 in the Classical Revival Style including a small Greco-Roman temple on the upper levels and that is located around the corner from the bar (until the New York City location closed in 2021). There are three reposado tequila-based drinks containing Amaro Nonino on the blog, and they are all from Death & Co. or their alumni: West of East India, Spaghetti Western, and Los Amargos, so I was interested to see NoMad's take on it. In the glass, the Baudouine ascended to the nose with a raisin and vegetal aroma. Next, grape and caramel notes on the sip developed into tequila, chocolate, orange, and dried fruit flavors on the swallow.

contemporary art

1 oz Mezcal (Fosforo Ensemble)
1 oz Amontillado Sherry (Lustau)
3/4 oz Lemon Juice
3/4 oz Orgeat

Shake with ice and strain into a coupe glass. Two Fridays prior, I opened up the Bartender's Choice Volume 3 app and opted for the Contemporary Art crafted by Zack Gelnaw-Rubin at Manhattan's Attaboy in 2022. Its trio of Amontillado sherry, orgeat, and lemon juice have worked well in drinks like the Orientation with Cognac, and I utilized it well in my Sherry Mai Tai, so I was curious to experience the combination with mezcal. Once mixed, the Contemporary Art showcased a smoke, vegetal, and nutty aroma. Next, a creamy lemon and grape sip blossomed into smoky, vegetal, almond, and savory flavors on the swallow.

the ambassador

1 oz Shot Tower Gin (Tanqueray)
1/2 oz Batavia Arrack van Oosten
3/4 oz Lustau Oloroso Sherry
3/4 oz Giffard Crème de Cacao (Bols)
1/2 oz Lime Juice
6 leaf Mint

Muddle mint in a footed rocks glass (regular old fashioned glass). Add the rest of the ingredients, fill with crushed ice, and give a quick stir. While the recipe I uncovered lacked a garnish, one of the two drink photos I found were ornamented with mint sprigs, so I included one. Two Fridays ago, I continued on with the mint drinks that I had saved up from online recipe flashcard sets and picked the Ambassador at Bygone in Baltimore. I was able to find a Yelp menu photo from June 2023, and while the recipe lacked a garnish, I spotted two Ambassador drink photos on Yelp from around that time: one with a mint garnish and one without (so I opted for one). Since split bases of gin and Batavia Arrack have worked well in the Odessa Cocktail from the 1930s and in the more modern Transatlantic Orbit, I was game to try this one out. Here, the Ambassador generated a mint, nutty grape, and hint of clove aroma. Next, lime and grape notes on the sip traded in for piny juniper, funky rum, nutty, mint, and chocolate flavors on the swallow.

obvious choice

1 oz Mezcal (Convite Esencial)
1 oz Amontillado Sherry (Lustau)
3/4 oz Lime Juice
1/2 oz Cinnamon Syrup
3/8 oz Passion Fruit Syrup

Shake with ice, strain into a coupe glass, and garnish with a lime wedge (omit). Two Fridays ago, I reached for my copy of The Madrusan Cocktail Companion book and happened upon the Obvious Choice by Matty Clark at Dutch Kills in New York City. The recipe has the agave spirit, lime, cinnamon, and passion fruit components of the Easy Out but with mezcal and Amontillado instead of tequila and Amaro Montenegro, so I was intrigued. Once prepared, the Obvious Choice showcased vegetal, smoke, nutty, and cinnamon aromas to the nose. Next, lime and grape on the sip developed into smoky agave, passion fruit, nutty grape, and cinnamon flavors on the swallow.

pied piper

1 oz Mezcal (Convite Esencial)
1 oz Oloroso Sherry (Lustau)
1 oz Amaro Meletti
2 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist. The final drink that I had prepared in advance for the bartenders' guild national meeting in Philadelphia was the Pied Piper that I uncovered through online recipe flashcards from Attaboy. The build reminded me of the rum-based Globetrotter from the Waldorf-Astoria, so I was game to try this one out with mezcal. To the nose, the Pied Piper played a melody of lemon, caramel, vegetal, smoke, nutty, and floral aromas. Next, caramel and grape notes on the sip flowed into smoky vegetal, herbal, nutty, floral, allspice, and clove flavors on the swallow.

attack cocktail

1/2 Calvados (1 1/2 oz Morin Selection)
1/4 Cognac (3/4 oz Courvoisier VS)
1/4 Sherry (3/4 oz Lustau Amontillado)
3 dash Grenadine (1/4 oz)
1 dash Anis (10 drop St. George Absinthe)
1 dash Angostura Bitters

Stir with ice and strain into a cocktail glass. I added an orange twist as a garnish. Two Fridays ago, I reached for my Harry's ABC of Mixing Cocktails book from 1996, and I became intrigued by the Attack Cocktail created at Johnny's Bar in Paris circa 1930. Its trio of sherry, grenadine, and bitters reminded me of the Red Riding Hood from Pioneers of Mixing at Elite Bars: 1903-1933 but here with brandies and a touch of anise liqueur (given the era, either anisette or pastis, but I went with absinthe). Once served, the Attack Cocktail reached out with an orange, berry, apple, and anise aroma. Next, grape and red fruit notes on the sip opened up into apple, nutty, berry, allspice, and anise flavors on the swallow.

as you were

1 oz Banhez Mezcal (Fosforo Ensemble)
1 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Valdespino Pedro Ximenez Sherry (Lustau)
1/2 oz Cocchi Sweet Vermouth (Alessio)
2 dash Mole Bitters (Bittermens)
2 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a Nick & Nora (coupe) glass, and garnish with a grapefruit disk and a cherry. Two Thursdays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago, and from their Fall 2021 menu, I was drawn in to the As You Were that was described as an "End of the night agave Manhattan". The idea of agave spirits, sweet vermouth, and Pedro Ximenez sherry was one that I enjoyed in the Stage Dives & Fist Fights created at the Last Word in San Antonio, so it was time to mix this one up. In the glass, the As You Were began with grapefruit, raisin, cherry, and smoky vegetal aromas. Next, a semi-sweet grape sip flowed into smoky vegetal, raisin, herbal, orange, and chocolate flavors on the swallow.

old square

1 oz Rittenhouse Rye
1 oz Armagnac (Marie Duffau Napoleon)
1/2 oz Rancio Sec or sub Oloroso Sherry (Lustau Oloroso)
1/2 oz Dolin Sweet Vermouth (Alessio)
1/4 oz Benedictine
2 dash Peychaud's Bitters
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange and a lemon twist. Two Fridays ago, I decided to make the Old Square by Danny Childs at Lacroix at The Rittenhouse Hotel in Philadelphia as "a rustic take on the Vieux Carré" via an August 2025 article in Imbibe Magazine. I probably skipped over this recipe last year since I did not have rancio sec, and I decided to do it regardless given their recommended substitution. I was also drawn in since a few months after that article, I saw Danny on a Campari Academy virtual session and then read his Slow Drinks book, and I would be seeing him talk in a week and a half at the USBG regional conference in Philadelphia. Oxidized fortified wines such as sherry have appeared in Vieux Carré riffs like Rhum with a Vieux and my Cocktail à la Salle, so a rye-Armagnac version seemed enticing. Once prepared, the Old Square gave forth lemon, orange, nutty grape, and anise aromas to the nose. Next, a grape-driven sip opened up into rye, brandy, nutty sherry, herbal, and anise flavors on the swallow.

sepia negroni

1 oz Gin (Tanqueray)
1 oz Blanc Vermouth (Servito)
1/2 oz Amaro Sfumato
1/2 oz Amontillado Sherry (Lustau)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist. Two Thursdays prior, I returned to the online recipe flashcards for Attaboy and became intrigued by the Sepia Negroni. An article about Florence Cocktail Week 2025 mentioned that Attaboy served this drink during their guest shift. True, this is not a not a Negroni but an abstraction; the use of Sfumato in this Negroni-adjacent drink reminds me of the Caustic Negroni that I came up on the fly to satisfy a request during my guest shift at Backbar years ago. Once stirred and strained, the Sepia Negroni conjured forth an orange, nutty sherry, and smoky roast aroma to the nose. Next, grape and roast notes on the sip unfurled into gin, nutty, and bitter herbal flavors on the swallow.

wonderboy

2 oz Cognac (Courvoisier VS)
1/2 oz Pedro Ximenez Sherry (Lustau)
1/2 oz Amaro Sfumato

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon twist. Two Sundays ago, I returned to the online recipe flashcards for Attaboy and spied the Wonderboy. I have tried other drinks with the Sfumato-Pedro Ximenez sherry motif such as the Violet Touch with rye and Besitos de Abuelita with agave, and I utilized it in my Slowly Goes the Night with a rye and mezcal mix. I was drawn in for it seemed especially elegant with a Cognac base. In the glass, the Wonderboy lept to the nose with a lemon, raisin, char, and smoke aroma. Next, deep grape and roast notes on the sip were confronted by rich Cognac, smoky bitter herbal, and raisin flavors on the swallow.

fredo corleone

1 oz Rye Whiskey (Rittenhouse)
1 oz Jamaican Dark Rum (3/4 oz Coruba + 1/4 oz Smith & Cross)
3/8 oz Amaro Nonino
1 tsp Pedro Ximenez Sherry (Lustau)
2 drop Bittermens Mole Bitters
Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Two Saturdays ago, I selected my copy of The Madrusan Cocktail Companion book and landed on the Fredo Corleone by Lorenzo Antinori at Bar Leone in Hong Kong circa 2023. Lorenzo named his creation after the incompetent middle son of Mafia Don Vito Corleone in the movie The Godfather. Overall, it reads like The Velvet Touch with the rye split here with Jamaican rum, and it would make a good pairing with Lorenzo's other tribute to that movie, the Luca Brazi. Once mixed, the Fredo Corleone gave forth an orange, caramel, and raisin bouquet to the nose. Next, dark grape and caramel notes on the sip slid into rye, funky rum, raisin, caramel orange, and herbal flavors on the swallow.

hierophant

3/4 oz Laphroaig 10 Year Scotch
3/4 oz Cognac (Courvoisier VS)
3/4 oz Licor 43
3/4 oz Amontillado Sherry (Lustau)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with a cherry. Two Tuesdays prior, I returned to an online set of recipe flashcards from Attaboy in Manhattan and was lured in by the Hierophant. The Weekly Cock Tale substack wrote about this split-base drink along with a photo in 2023 after asking the bartender for something boozy and sweet. In an effort to improve my vocabulary, I learned that a hierophant is a priest in Ancient Greece who interpreted sacred mysteries and esoteric principles; it is also a Tarot card that signifies a search for spiritual guidance. Here, the spirit, sherry, and Licor 43 combination reminds me of Eastern Standard drinks like the Ponce de Leon and Black Douglas, so I was curious to try this one even with the larger than average amount of Licor 43 here. In the glass, the Hierophant called forth with a peat smoke, grape, citrus, and vanilla aroma. Next, a sweet grape sip revealed smoky whisky, rich grape from the Cognac and sherry, vanilla, and orange flavors on the swallow.

call it a night

2 oz Bourbon (Evan Williams Bonded)
3/4 oz Carpano Sweet Vermouth (Alessio)
1/2 oz Pedro Ximenez (Lustau)
1 tsp Averna

Stir with ice and strain into a coupe glass rinsed with absinthe (Butterfly). Two Mondays ago, I turned to an old Imbibe Magazine article from April 2019 to make a Manhattan riff called the Call It a Night created by Katie Rose at Goodkind in Milwaukee, Wisconsin. The pairing of sweet vermouth and Pedro Ximenez have worked well in drinks like the Stage Dives & Fist Fights, William Wallace, and Riddles in the Dark, so I was curious to try it here with Averna and absinthe accents. In the glass, the Call It a Night summoned a licorice and raisin aroma. Next, a rich grape sip wandered off to showcase Bourbon, fig, and anise flavors on the swallow.

scoundrel

1 1/2 oz Scotch (Famous Grouse)
1/2 oz Islay Scotch (Ardbeg 10 Year)
3/4 oz Pedro Ximenez Sherry (Lustau)
1/4 oz Green Chartreuse
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with a lemon twist. Two Sundays ago, I reached for my copy of The Madrusan Cocktail Companion and found the Scoundrel by Yao Wong at The Elysian in Melbourne circa 2021 in the Manhattan section. While I have not had Green Chartreuse and Pedro Ximenez before, I have had it paired with other sherries such as in The Mouse's Tale and the Ghost of Castle Island. In the glass, the Scoundrel countered with a lemon, raisin, peat smoke, and herbaceous aroma. Next, a rich grape sip revealed smoky Scotch, raisin, and herbaceous flavors on the swallow with dried fruit and smoke on the finish.

the mental demands of modern life

1 1/2 oz Altos Reposado Tequila (Cimarron)
1/2 oz Pedro Ximenez Sherry (Lustau)
1/2 oz Cocchi Sweet Vermouth (Alessio)
3/8 oz Fernet Branca
3/8 oz Giffard Crème de Banane (Tempus Fugit)
2 dash Regan's Orange Bitters (Angostura Orange)
1 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist. Two Wednesdays ago, I returned to the online recipe flashcards for the Patterson House in Nashville, and The Mental Demands of Modern Life called out to me especially since I had just replaced my bottle of Pedro Ximenez. A 2022 StarChefs article attributed the drink to bartender Sam McCullough. While the aged spirit, banana, and Fernet trio makes me think of the Away Colors, the closest drink that I have tried is a mezcal with vermouth version called Dead in the Water, and I created a gin with vermouth Hanky Panky riff called Monkey Business. The Mental Demands of Modern Life in the glass evolved an orange, raisin, and menthol aroma. Next, grape and caramel notes on the sip unloaded vegetal agave, cooked banana, raisin, gentian bitter, and menthol flavors on the swallow.

pitter patter

2 oz Rittenhouse Rye
1/2 oz Amontillado Sherry (Lustau)
1/2 oz Bigallet China-China (Amer Picon)
1/4 oz Maraschino (Luxardo)
1/8 oz Demerara Syrup
1 dash Angostura Bitters
1 dash Regan's Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail coupe, and garnish with a cherry. Two Mondays prior, I returned to the sets of online recipe flashcards from the Patterson House in Nashville and landed on the Pitter Patter from their Summer 2024 menu. While the recipe card lacked the serving style, I was able to glean it from an Instagram reel. Overall, it was akin to a Brooklyn Cocktail with sherry instead of dry vermouth, and also similar to the Blue Collar given the two bitters as accents. In the glass, the Pitter Patter roused up a dark orange and nutty cherry aroma. Next, a semi-dry caramel and grape sip crossed into rye, nutty cherry, dark orange, and oxidized sherry flavors on the swallow.

salvador dali lama

1 oz Mezcal (Fosforo Ensemble)
1 oz Amaro Montenegro
1/2 oz Giffard Chili Liqueur (Ancho Reyes)
1/2 oz Manzanilla Sherry (Lustau)

Stir with ice, strain into a Nick & Nora glass, and garnish with a Calabrian pepper (dried Thai Matchstick). After making the Love in the Time of Covid, I was reminded that I had another recipe from Seattle's The Doctor's Office saved up. That one was the Salvador Dali Lama by Keith Waldbauer that my friend Daniel Zajic posted on his Instagram after acquiring the recipe from one of the other bartenders. Daniel mentioned that while the drink was created with Giffard Piment d'Espelette, he has had good success at home with Ancho Reyes. Overall, it reminded me of a less bitter and citrus-driven Aztec Death Whistle, so I was curious to give this one a go especially with the intriguingly fused drink name. Once prepared, the Salvador Dali Lama gave forth a smoke, roasted vegetable, and clementine aroma to the nose. Next, an orange and caramel notes on the sip led into smoky agave, chili pepper, almond, and tangerine flavors on the swallow.