gradeal

1 oz Cuban White Rum (Privateer Silver)
1/2 oz Gin (Beefeater)
1/2 oz Apricot Liqueur (Rothman & Winter)
1 dash Lemon Juice (1/2 oz)

Shake with ice and strain into a cocktail glass.

For a nightcap two Friday nights ago, I reached for my 1948 edition of the 1947 Trader Vic's Bartender's Guide. There, I paused on the Gradeal that appeared like a Culross with the Lillet swapped for gin. The pairing of gin and rum as split base spirits seemed a little unusual, but they were compatible in the Sirius, Small Dinger, and other drinks.
The Gradeal began with an apricot aroma tinged with a hint of pine. Next, a dry apricot and lemon sip led into rum, juniper, and citrus flavors on the swallow. Perhaps a dash of simple syrup might have balanced this drink a bit better for my palate.

esquivel daiquiri

1 oz Wray & Nephew Overproof White Rum
1 oz Blandy's 5 Year Malmsey Madeira
1/2 oz Cinnamon Syrup
1/2 oz Lime Juice

Shake with ice and strain into a cocktail glass.
For drink of the day at Loyal Nine, I was inspired by No. 9 Park's Declaration that was in turn inspired by Brick & Mortar's Two Caravels. Keeping the Declaration's citrus and Madeira backbone, I added in some funky Jamaican white rum and cinnamon syrup to round out the combination. For a name, I dubbed this one the Esquivel Daiquiri after Juan de Esquivel who settled Jamaica in 1509 as well as the other Esquivel, the 20th century space-age lounge music artist. While I did not take detailed tasting notes, the drink's Madeira was rather forward and balanced by rum funk, cinnamon spice, and tart lime.

treasurer

2/3 Brandy (1 1/2 oz Cooper & Kings American Brandy)
2 dash Dry Vermouth (1/2 oz La Quintinye)
2 dash Madeira (1/2 oz Blandy's 5 Year Verdelho)
1 dash Picon or Boker's Bitters (1/4 oz Amer Picon)
(1/4 oz Simple Syrup)

Stir with ice and strain into a cocktail glass.
After my work shift two Thursdays ago, I sought a nightcap and my desires led me to Pioneers of Mixing at Elite Bars: 1903-1933. There, I honed in on the Treasurer in the brandy section, for a straight spirits drink seemed to be just what I was needing. Since both the vermouth and my choice of Madeira were dry, I supplemented a dash of sugar syrup to get the balance to where I wanted it. Once spot on in that regard, my nose was filled with grape aromas probably most from the Madeira. Next, the grape continued on into the sip where it mingled with the Picon's caramel, and the swallow shared brandy, smoky, chocolate, and dark orange flavors. Indeed, the Verdelho's candied citrus notes worked rather well here with the Amer Picon's orange ones.

boston daisy

1 1/2 oz Espolon Blanco Tequila
1/4 oz Patron Citronage Orange Liqueur
1/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1 oz Ginger Syrup (*)
1/2 oz Demerara Syrup (*)

The whole mix was diluted by ice melt to chill (with additional water added to a total of 2-3 oz water) and then carbonated for draft dispense. It was dispensed into a Highball glass with ice cubes (some with flowers frozen inside) and a straw.
(*) Perhaps shaking the first 4 ingredients with ice and straining into a Collins glass with 3 oz of ginger beer would work similarly. Here, the ginger beer would be substituting for the ginger syrup, demerara syrup, some of the water, and the carbonation.
Two Wednesdays ago, I was invited to attend OFFSITE's Party Like it's Not Your Party; the event was celebrating the launch of their beverage catering services and they showcased shaken, stirred, bottled, and draft cocktails at their two bars. One of the drinks was the Boston Daisy created by Melinda Johnson-Maddox and served on draft. Before even getting to the tasting notes, having some of the ice cubes containing edible flowers was a great touch as a harbinger of Spring. After tasting with the eyes, the nose offered a lot of tequila notes and the sip shared a carbonated lemon and orange combination. Next, the swallow was all about the tequila and ginger flavors akin to a Tequila Buck.

oaxacanite

1 oz Mezcal (Montelobos)
1 oz Blanco Tequila (Avion)
3/4 oz Lime Juice
3/4 oz Honey Syrup
A scant 1/2 tsp Angostura Bitters
2 inch Grapefruit Swath

Shake with ice and strain into a cocktail coupe. I measured the Angostura Bitters with a measuring spoon, but it was 3 good dashes in total.

Two Tuesdays ago, I turned to Sasha Petraske: Regarding Cocktails for recipe inspiration. There, I was lured in by the Oaxacanite which reminded me of a Juschu Cocktail with mezcal and grapefruit peel added in the mix. The recipe was crafted by Ben Long at the John Dory Oyster Bar in Manhattan; while Sasha generally thought that mezcal dominated drinks, he liked this one's balance.
The Oaxacanite gave forth a lime, agave, and grapefruit bouquet to the nose. Next, honey danced with lime on the sip, and the swallow presented smoky agave flavors accented by allspice, clove, and grapefruit notes.

repository of hopes and dreams

1 oz Dos Maderas 5+5 RX Rum
1 oz Punt e Mes
1/2 oz Giffard Orgeat
1/2 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
For a second drink at Estragon, I asked Sahil Mehta for the other recipe that caught my eye that night, a Daiquiri of sorts sweetened by orgeat and embittered by Punt e Mes and Angostura. For a name, Sahil called this one the Repository of Hopes and Dreams after something he heard in shiatsu massage class. Once built, the drink gave forth almondy aromas that colored the lime and grape sip to follow. Finally, the swallow was a delightful combination of rum, nutty, and bitter flavors.

[tulip thief]

1 oz Bols Genever
1/2 oz Avèze Gentian Liqueur
1/2 oz St. Elder Elderflower Liqueur
1/2 oz Lime Juice

Shake with ice, strain into a rocks glass with 1 1/2 oz Q Tonic water, fill with ice, garnish with a lime wedge, and add straws.

Two Mondays ago, Andrea and I ventured down to the South End to have dinner at Estragon. For a first libation, I selected a Genever drink that was lightened with tonic water from bartender Sahil Mehta's drink notebook; moreover, it had the combination of gentian and elderflower liqueurs that worked so well in his The Root and the Flower. With the Dutch spirit, earthy bulb-like flavors, and floral notes, I began to think of the Tulipomania that was sweeping the Netherlands in the 17th century and dubbed this one the Tulip Thief.
The Tulip Thief gave forth lime and floral aromas that joined those of the Genever's malt and botanicals on the nose. Next, a carbonated lime and malt sip was fruity from the elderflower liqueur, and the swallow presented the Genever merging into the earthy bitter gentian notes from the Avèze and the quinine from the tonic water.

paddlin' madeline home

1 jigger Applejack (1 1/2 oz Boulard VSOP Calvados)
1 tsp Grenadine (3/8 oz)
1 tsp Triple Sec (3/8 oz Cointreau)
Juice 1/4 Lemon (3/4 oz)
1 Egg White

Shake once without ice and once with ice, strain into a cocktail glass, and garnish with a thin slice of lemon (lemon twist).

Two Sundays ago, I selected Ted Saucier's Bottoms Up for my evening's refreshment. The recipe I chose from there was Paddlin' Madeline Home by William Glaxton, a vaudeville, film, and theater celebrity and president of the Lambs social club in New York City. Like his Of Thee I Sing, Baby, the drink name has a theatrical aspect with Paddlin' Madeline Home being a fox-trot from the 1925 musical comedy "Sunny." Overall, it reminded me on paper of a Jack Rose and an Apple Sidecar meeting a Pink Lady, so I was game to give it a try.
The Paddlin' Madeline Home proffered lemon oil and apple aromas to the nose. Next, a creamy lemon and orange sip gave way to apple and pomegranate's berry on the swallow.

reiff

2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1 dash Sherry (1/4 oz Lustau Pedro Ximenez)
1 dash Picon Bitters (1/4 oz Amer Picon)
1/3 Dry Vermouth (1 oz La Quntinye)

Stir with ice and strain into a cocktail glass.
After work on Saturday evening, I was definitely in the mood for a nightcap. My search led me to the American whiskey section Pioneers of Mixing at Elite Bars: 1903-1933, and there I selected the Reiff that reminded me of a Brooklyn with sherry in place of the Maraschino. In the glass, the Reiff gave forth a malt, dark raisiny, and orange aroma. Next, the malt danced with grape notes on the sip, and the swallow shared rye flavors and a strange interplay between the Amer Picon and Pedro Ximenez sherry; this combination came across in a raisin-chocolate-orange with almost minty notes sort of way. In the end, I wondered if a nutty oloroso or amontillado would have been better here and could have brought this combination a bit closer to a Brooklyn in feel.