hammock panic

1 1/2 Reposado Tequila (Cimarron)
1/2 oz Ancho Reyes Verde Chile Liqueur
1/3 oz Giffard Banana Liqueur (Tempus Fugit)
1/2 oz Lime Juice
1/4 oz Honey Syrup
2 drop Saline (1:4)

Shake with ice, strain into a Nick & Nora (coupe) glass, and garnish with 3 drop chili oil (cayenne powder). Recently, a PR person reached out to see if I would include Espolon Tequila and Ancho Reyes in a seasonal roundup article, and I replied that while my blog does not do roundups, I would not mind a bottle of Ancho Reyes Verde Chile Liqueur to make drinks and later posts with especially given how much I enjoy the original marque. Two Tuesdays ago, I was able to retrieve my bottle from the local UPS location, and I looked to my list of recipes for one that call for that liqueur. The one that spoke out the most was the Hammock Panic at Bar Marilou in New Orleans from their Spring 2021 menu. I had uncovered that spec through online recipe flashcards, and the bar put up a photo of the drink on their Facebook along with the list of ingredients in September 2021. The name reminded me of the Banana Hammock but that took things more in a Mai Tai direction. Once assembled, the Hammock Panic shocked the senses with vegetal and chili pepper aromas. Next, lime and honey notes on the sip led into tequila, banana, vanilla, and green pepper flavors on the swallow.

field trip

1/2 oz Espolon Reposado Tequila (Cimarron)
1/2 oz Del Maguey Mezcal Vida (Convite)
1/2 oz Dolin Blanc Vermouth (Servito)
1/2 oz Suze Gentian Liqueur
1/2 oz Lime Juice
1/2 oz Agave Syrup

Shake with ice, strain into an old fashioned glass, and garnish with a salted lime wedge (unsalted lime wheel). Two Fridays ago, I looked to my list of online recipe flashcard drinks and selected the Field Trip by Old Pal in Athens, Georgia, from their Fall 2023 menu. I was able to spot a menu photo on GoogleMaps from around that time period. The concept reminded me of the Revenge with blanc vermouth and agave syrup instead of Yellow Chartreuse, so I was indeed curious to give this one a try. Once prepared, the Field Trip began with a lime, vanilla, and herbal aroma. Next, lime on the sip ventured to vegetal agave and bitter herbal flavors on the swallow with a lime and smoke finish.

bask intentions

1 1/2 oz Blanco Tequila (Fosforo)
3/4 oz Marie Brizard Apry (Rothman & Winter Apricot)
1/2 oz Jeppson's Malört
3/4 oz Lemon Juice
1/2 oz Grapefruit Juice
1/4 oz Honey Syrup

Shake with ice, strain into a coupe glass, and garnish with a blackberry and a raspberry (cherry) on a pick. Two Saturdays ago, I looked to the online recipe flashcards for The Violet Hour in Chicago and landed upon the Bask Intentions from their Spring 2022 menu. The name makes reference to "Bäsk is a Swedish-style liquor flavored with wormwood ('malört' in Swedish)" according to Wikipedia, although it is sometimes questionable if anyone handing you Malört is doing so with the best intentions. Malört has been paired with apricot liqueur in Whistler's Lightning Swords of Death and in my Cutman, and paired with tequila in The Violet Hour's Honey I'm Home, so it felt like a good use of the last of my grapefruit juice garnered from my spent garnish fruit. In the glass, the Bask Intentions launched off with apricot and cherry aromas. Next, lemon, grapefruit, orchard fruit, and hint of honey on the sip progressed into tequila, apricot, and bitter grapefruit flavors on the swallow.

don draper

1 1/2 oz Hiatus Tequila (Fosforo Blanco)
3/4 oz Grapefruit Juice
1/2 oz Lime Juice
1/2 oz Simple Syrup
1/4 oz Ancho Reyes Chile Liqueur

Shake with ice, strain into a double old fashioned glass with ice, and garnish with a dehydrated grapefruit slice (omit). For a second drink in my grapefruit juice series, I opted for one called the Don Draper. It was created at Analogue in Manhattan, found via online recipe flashcards, and dated to at least 2022 by a Yelp menu photo. Surprisingly, this is only the second drink making reference on here to said character on Mad Men with the other, Don Draper's Bitter End, being enjoyed only three weeks prior. This one instead of Black Manhattan riff is more of a variation of a Tommy's Margarita with grapefruit and a touch of chili liqueur, and since I have enjoyed other recipes from Analogue including the Sun Stealer and Dogs Playing Poker, I gave this one a go. In the glass, the Don Draper presented a tequila aroma with a hint of chili pepper. Next, lime and grapefruit notes on the sip transformed into tequila, vegetal pepper, and a wisp of spice on the swallow.

torreador del diablo

1 1/4 oz Tequila (Cimarron Blanco)
1/4 oz Apricot Liqueur (Rothman & Winter)
1/4 oz Campari
3/4 oz Lemon Juice
1/4 oz Ginger Syrup
1/8 oz Honey Syrup

Shake with ice and strain into a coupe glass. Two Fridays prior, I began perusing The Bartender's Choice Volume 3 app and happened upon the Torreador del Diablo by José Manuel Alvarez Gonzalez at London's Milk & Honey in 2013. The Campari, apricot liqueur, and lemon juice trio has worked well in the Juniper #3 and in my St. Botolph's Club, so I was curious to taste it with the ginger-honey-lemon of a Penicillin Cocktail. Once mixed, the Torreador del Diablo showcased a vegetal tequila, apricot, and ginger aroma. Next, lemon with a hint of honey on the sip stepped aside for tequila, bitter orchard fruit, and ginger flavors on the swallow.

shakedown street

2 oz Tequila (Fosforo)
1/2 oz Aperol
3/4 oz Lemon Juice
1/4 oz Agave Syrup
1 slice Cucumber

Muddle cucumber in syrup, add rest of ingredients, shake with ice, double strain into a cocktail glass (old fashioned glass with ice), and garnish with a cucumber slice. Two Tuesdays ago, I was looking through The Madrusan Cocktail Companion and spotted the Shakedown Street by Rhiannon Enlil. Since Rhiannon was our first Cure bartender back in 2009, I followed my hunch and opened up the Cure: New Orleans Drinks And How to Mix'em book. There, it described how Rhiannon riffed on one of Maks Pazuniak's drinks called the Deadhead that was got its name from being herbaceous enough that it "tasted like some hippie shit," and perhaps that is why she named this one after a Grateful Dead song. Rhiannon kept the ratio but changed things around. "Cucumber and Aperol want to be together; cucumber and tequila want to go together... it came together naturally." The drink stood out due to the cucumber and Aperol combination; I first learned about how the two can conjure up watermelon flavors in the 3185, and I observed it in other drinks like the Sunday Service and Ghost Hardware. Once prepared, the Shakedown Street proffered a cucumber and watermelon bouquet to the nose. Next, lemon and watermelon notes on the sip transitioned into tequila and orange flavors on the swallow. After I made the drink, I realized that I kept the serving style from The Madrusan Cocktail Companion without noticing that the Cure book calls for it to be strained into a coupe. 

malua

2 oz Reposado Tequila (Cimarron)
1/2 oz Giffard Crème de Peche (Mathilde)
1/2 oz Dry Curaçao (Pierre Ferrand)
1 oz Orange Juice
1/2 oz Lime Juice
1/4 oz Passion Fruit Syrup
8-10 leaf Mint

Shake with ice, strain into a double old fashioned glass (ceramic mug), and garnish with a lime wheel and mint bouquet. Two Saturdays ago, I was in the mood for something tropical, so I looked to my notes from my online recipe flashcard research and selected the Mālua at the Skull & Crown Trading Co. in Honolulu. A 2022 Yelp review made reference to it in the text and included a drink photo as well. Overall, the combination of mint, peach, and lime took the drink into Missionary's Downfall territory but with a tequila (and no pineapple and honey) spin on it. Here, the Mālua opened up with lime and mint aromas from the garnishes over peach and tropical ones. Next, lime, orange, and passion fruit notes on the sip were washed away by agave, peach, orange, and mint flavors on the swallow.

towards the unknown

1 1/2 oz Reposado Tequila (Cimarron)
1 oz Pimm's No. 1
1/2 oz Crème de Banane (Tempus Fugit)
1/2 oz Lime Juice
2 dash Absinthe (12 drop St. George) (*)

Shake with ice and strain into a coupe glass.

I became inspired to tinker by the reposado tequila-Pimm's aspect of the Primavera that I had just made, and I utilized the Pimm's-banana element in the Luxury from the 1953 UKBG Guide for Drinks as a direction. For a name, I dubbed this one Towards the Unknown after a 1950 painting by Mexican surrealist Gunther Gerzso. Once prepared, the Towards the Unknown wandered to the senses with a vegetal, caramel, banana, and anise aroma. Next, lime, red berry, and caramel notes on the sip uncovered roasted vegetal, fruity, banana, and anise flavors on the swallow. Overall, the absinthe did give this drink a lift and brought it out of the darker fruit direction that the Pimm's and banana liqueur took it in (Giffard's Crème de Banane should be a bit brighter than Tempus Fugit's).

second fiddle

1 oz Cognac (Courvoisier VS)
1 oz Reposado Tequila (Cimarron)
1 oz Pineapple Juice
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice

Shake with ice and strain into a coupe glass. Two Sundays ago, I returned to the same online recipe flashcards for Dear Irving in Manhattan that I found the Slow Drift. There in the same "Island Hop" section of their 2026 menu, I selected the Second Fiddle that read like a split spirits Gilda Cocktail; tequila and Cognac have worked well together in the Lobo Saldado (mezcal and Cognac is a much more common pairing though such as in the 1910 Cocktail or my Bucking the Tiger). Once prepared, the Second Fiddle launched off with a pineapple and cinnamon nose. Next, lime and pineapple notes on the sip slid into Cognac, vegetal, pineapple, and cinnamon flavors on the swallow.

ink & fire

1 1/2 oz Tequila (Fosforo Blanco)
3/4 oz Lime Juice
3/4 oz Agave Syrup
1/4 oz Ancho Reyes Chile Liqueur
1/4 oz Aperol

Shake with ice and strain into a cocktail coupe. Two Tuesdays ago, I came across recipes from Riverbar in Somerville, MA, back when I worked there in 2018. From the Spring menu that I started off with, the Ink & Fire needed a revisit. Essentially the drink reads like a Tommy's Margarita with a hint of orange and chili pepper mixed in; Ancho Reyes and Aperol did work well together in the My Name Is Nobody. While there is a black metal band under that name, that group formed after the recipe was created; unfortunately, it obscures any web search-based attempt to figure out what the drink was named after. Once shaken and strained, the Ink & Fire opened up with an agave and a hint of dried fruit and pepper aroma on the nose. Next, lime notes on the sip evolved into tequila, orange, and roasted pepper spice on the swallow.

primavera

1 oz Espolon Reposado Tequila (Cimarron)
1 oz Pimm's No. 1
1/2 oz Amaro Nonino
1/2 oz Lemon Juice
1/2 oz Agave Syrup

Shake with ice, strain into a snifter (double old fashioned) glass, fill with crushed ice, and garnish with a mint sprig (or 3). Two Mondays prior, I came across online recipe flashcards for the Spring 2026 menu at The Old Pal in Athens, Georgia, and the seasonally-appropriate Primavera stood out. Their website displays this drink on the current menu along with a drawing of it. The combination of tequila and Pimm's appeared in two drinks including the Indian Summer, and I utilized it in the Blind Hen as a mashup of the Metexa and Pimmeron from the 1930s. Once built, the Primavera gave forth mint aromas over caramelized vegetal ones from the tequila. Next, lemon and caramel on the sip blossomed into aged agave, red berry, and herbal 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.

saddle up!

1 oz Reposado Tequila (Cimarron)
1 oz Mezcal (Fosforo Ensemble)
3/4 oz Amaro Averna
1/4 oz Passion Fruit (Passion Fruit Syrup)

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist. Two Sundays ago, I opened up the Bartender's Choice Volume 3 app and became intrigued by the Saddle Up! by Kathryn "Pepper" Stashek at Manhattan's Attaboy in 2019. I was lured in by the Averna-passion fruit syrup combination that I enjoyed in the Permanent Holiday and as well as in the African Queen when I utilized passion fruit syrup instead of liqueur. Once mixed, the Saddle Up! gave forth an orange, smoke, and roasted vegetal aroma. Next, caramel and tropical notes on the sip rode into roast agave, smoke, herbal, and tangy orange flavors on the swallow. As the ice melted over time, the drink became more passion fruit driven.

guadalajara

1 1/2 oz Reposado Tequila (Cimarron)
3/4 oz Punt e Mes
3/4 oz Averna
1 dash Orange Bitters (Angostura Orange)

Stir with ice, strain into a coupe glass, and garnish with a cherry and an orange twist. Two Thursdays ago, I opened up my copy of Every Cocktail Has a Twist by Carey Jones and John McCarthy, and for the inaugural recipe, I selected the Guadalajara from the Manhattan variation section that was not one of the three other Guadalajaras already on this blog. The structure was reminiscent of the Bourbon-based Big Chief, and the combination of reposado tequila, Punt e Mes, and Averna have appeared in the Revelator with coffee beans and in the Modest Mousse with grapefruit liqueur. Once mixed, the Guadalajara opened up with orange, cherry, grape, and roasted vegetal aromas. Next, caramel and grape notes on the sip delved into vegetal and rounded bitter herbal flavors on the swallow.

short rib

2 oz Blanco Tequila (Fosforo)
3/4 oz Grenadine
3/4 oz Lime Juice
4 dash Hot Sauce (a nickel-sized squeeze of 3 Mien Sriracha)

Shake with ice and strain into a cocktail coupe. Two Tuesdays ago, I opened up The Madrusan Cocktail Companion book and landed on the Short Rib by Phil Ward at Manhattan's Death & Co. in 2008. The recipe read like Drink's Bone Crusher also from 2008 but with grenadine and tequila instead of simple and mezcal. In the glass, the Short Rib released a briny, red fruit, and spicy red pepper aroma to the nose. Next, lime and berry notes on the sip transformed into tequila, strawberry, and spicy pepper flavors on the swallow.

Postnote 6/24/26: The recipe that appears in the Death & Co.: Modern Classic Cocktails book is slightly different:

Short Rib
• 2 oz Jalapeño-Infused Siembra Azul Blanco Tequila
• 3/4 oz Lime Juice
• 1 oz Simple Syrup
• 3/4 tsp Pomegranate Molasses
Shake with ice and strain into a cocktail coupe.

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.

honey i'm home

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Bols Genever (Bols Barrel-Aged)
1/2 oz Dolin Blanc (Servito)
1/4 oz Malört
1/4 oz TVH2 (Honey Syrup)
2 dash Lavender Bitters (Scrappy's)

Stir with ice, strain into a coupe, and garnish with a lemon twist. The drink that I had prepared in advance while I was at the USBG Bar Summit in Philadelphia on Monday was the Honey I'm Home from Chicago's The Violet Hour for their Summer 2022 menu. I was able to source the spec through online recipe flashcards, and my cheatsheat from the bar defines TVH2 as honey or honey-ginger-cinnamon syrup (which makes perfect sense given the drink's name), so I went with the one that I had on hand. While I have not had a Genever-tequila cocktail before, there are four Genever-mezcal ones on the blog dating back to 2009 with Misty Kalkofen's 1820. Once prepared, the Honey I'm Home gave forth a lemon, malty, and vegetal bouquet to the nose. Next, honey and white grape notes on the sip delved into tequila, malty, honey, and bitter 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.

johnny utah

2 oz Espolon Blanco Tequila (Cimarron)
3/4 oz Campari
3/4 oz Lime Juice
1/2 oz Grenadine
1/2 oz Cinnamon Syrup

Shake with ice, strain into a Collins glass with 1 oz soda water, fill with ice, and garnish with an orange twist. Two Wednesdays ago, I began perusing the Kindred Cocktails database and landed on the Johnny Utah created by Carlo Caroscio at Volt in Baltimore circa 2014 around two years before he moved to Boston to work at Backbar. Carlo named the drink after Keanu Reaves' character in the movie Point Break. What drove me into making it was how well the Campari-grenadine combination works; in fact, the duo was dubbed "bittersweet" in the Freaky Tiki, and I utilized it in my Jungle Grog and Zombie Count. Moreover, the Campari-cinnamon pairing is also excellent in recipes like the Babbo's Toddy and Rum Firewalker, and I made use of in the Black Hand Society and Quetzal. Once prepared, the Johnny Utah proffered an orange, cinnamon, and agave aroma. Next, a carbonated lime and dark berry sip gave way to vegetal tequila, bitter red fruit, and cinnamon flavors on the swallow.

10 gallon hattan

2 oz Corazon Reposado Tequila (Cimarron)
3/4 oz Cardamaro
1/2 oz Casa d'Aristi Narano (Pierre Ferrand Dry Curaçao)
1/8 oz Allspice Dram (Hamilton's)
1 dash Peychaud's Bitters

Stir with ice and strain into a coupe glass. Two Mondays ago, I returned to the online recipe flashcards for The Violet Hour in Chicago, and I honed in on the 10 Gallon Hattan from Fall 2022 menu. The bar's Instagram post from October 2022 described how it was "A tequila-based twist on a classic Manhattan – boozy and forward featuring notes of allspice and bitter orange." While I did not have Casa d'Aristi's somewhat bitter orange liqueur, the similarities to the Sherpa with curaçao and allspice dram lured me in. When prepared with Pierre Ferrand's curaçao, the 10 Gallon Hattan rode high with roasted vegetal aromas and a hint of vanilla. Grape, orange, and caramelized notes on the sip slid into tequila, bitter herbal, allspice, and orange flavors on the swallow.