vincent's ruin

2 oz Bulleit Bourbon (Evan Williams Bonded)
3/4 oz Lemon Juice
1/2 oz St. Germain (St. Elder)
1/4 oz Simple Syrup
7 drop Lemon Bitters (Berg & Hauck)

Shake with ice, strain into an absinthe-rinsed old fashioned glass (Pastis d'Autrefois) with ice, and garnish with a lemon twist.Two Thursdays ago, I found a mention of a drink called Vincent's Ruin online, and I gathered a recipe on KindredCocktails and information about it on eGullet and elsewhere. This Bourbon Sour of sorts was created by Toby Maloney for The Patterson House's opening menu in Spring 2009; the bar replied to my Instagram post declaring that it is still one of their favorites, and it has been on and off the menu throughout the years including a 2022 menu that I spotted on Yelp. Here, Vincent's Ruin shot forth with a lemon, anise, and licorice bouquet. Next, lemon and melon notes on the sip subsided into Bourbon, floral, and hint of apricot flavors on the swallow with a lemon finish.

trenton

2 oz Applejack (Laird's Bonded)
3/4 oz Cynar
1/2 oz Blanc Vermouth (Dolin)

Stir with ice, strain into a cocktail coupe, and garnish with a grapefruit twist.Two Wednesdays ago, I spotted the Trenton in a collection of Sasha Petraske-related recipes. This apple brandy-blanc vermouth number is rather similar to the Backward's Point also in that collection and attributed to Attaboy via the Bartender's Choice app with the same proportions but with Scotch and sweet vermouth instead. Those two are also similar to the build of how Attaboy makes their Little Italy that curiously reverses Audrey Saunder's vermouth to Cynar ratio (Audrey's recipe in the link). Once prepared, the Trenton gave forth grapefruit, apple, and herbal aromas. Next, caramel and apple notes on the sip sprouted into apple, grapefruit, and funky herbal flavors on the swallow.

hitman

3/4 oz Mezcal (Banhez)
3/4 oz Batavia Arrack (von Oosten)
1/2 oz Maraschino (Luxardo)
1/2 oz Ginger Syrup
1/2 oz Lime Juice

Shake with ice and strain into a cocktail coupe.Two Tuesdays ago, I decided to make another recipe in the online recipe flashcard collection from Dutch Kills called the Hitman. I was not able to find it in photos of menus or in reviews on Yelp or Google Maps, but it was too tempting to pass up. The combination of mezcal and Batavia Arrack reminded me of various Boston and New York City drinks like the Esmino's Escape and the Shattered Glasser, and that duo was one that I utilized in the Explorer's Dream that I later modified into the Explorer's Negroni. Moreover, the combination of Maraschino and ginger syrup was very intriguing in the New Rider and in the One for Jimmy (with ginger beer), and I featured it in my Tiki drink Who Killed Mr. Moonlight?. In the glass, the Hitman launched off with a nutty cherry and smoke bouquet. Next, a lime and cherry sip stalked down funky spirits, nutty cherry, and ginger flavors on the swallow with a smoke and ginger finish.

griselda

1 1/2 oz Wild Turkey 101° Bourbon (Evan Williams Bonded)
3/4 oz Noilly Prat Dry Vermouth
3/8 oz Amaro Montenegro
3/8 oz Amaro Nonino
1/8 oz Green Chartreuse
1 dash Orange Bitters (Regan's)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist (omit).

Two Mondays ago, I was perusing the KindredCocktails database when I stumbled upon the Griselda by Leonardo Rezende at the Dandelion Cocktail Bar in Florianopolis, Brazil, circa 2013. I had previously enjoyed the Lost & Found from that bar, so I was definitely curious to try another libation of theirs. While the name reminded me of the local cachaça number the Esmeralda, this was a Bourbon drink accented by a trio of herbal liqueurs: Montenegro, Nonino, and Green Chartreuse, and dried out a touch by French vermouth. In the glass, the Griselda approached the nose with a tangerine and Bourbon aroma. Next, caramel and nectarine notes on the sip led to American whiskey, caramel orange, and herbaceous flavors on the swallow.

orange moon

2 oz Brandy (Courvoisier VS Cognac)
1/2 oz Orange Curaçao (Pierre Ferrand)
1/2 oz Ginger Liqueur (Barrow's)
2 dash Peychaud's Bitters

Stir with ice, strain into an old fashioned glass rinsed with pastis (Pastis d'Autrefois), and garnish with a lemon twist.Two Sundays prior, I reached for Cole Newton's Cocktail Dive Bar book where I discovered Jeff Schwartz's Orange Moon. Jeff created this Sazerac riff at 12 Mile Limit in New Orleans in 2013, and Cole helped to name the drink after an album by a local indie folk duo Alexis & the Samurai. Once assembled, the Orange Moon rose with a lemon, anise, orange, and ginger bouquet. Next, the orange notes continued on into the sip where they entered the swallow as well along with brandy, ginger, and anise flavors.

mountain man

2 oz Bourbon (Evan Williams Bonded)
3/4 oz Lemon Juice
1/4 oz Maple Syrup
1/4 oz Ginger Syrup
1/4 oz Crème de Peche (Mathilde)

Shake with ice, strain into a double old fashioned glass with ice, and garnish with a piece of candied ginger.Two Saturdays ago, I spotted a recipe for the Mountain Man and traced it back to an article in Punch. This drink created by Natasha David at Nightcap in Manhattan circa 2015 read like a maple for honey Democrat meets a Federal Buffalo Stamp. Once prepared, the Mountain Man offered up Bourbon, peach, and ginger aromas to the nose. Next, lemon and maple notes on the sip climbed towards Bourbon, peach, maple, and ginger flavors on the swallow.

inner child

2 oz Tequila (Arette)
3/4 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Orgeat

Shake with ice, strain into a double old fashioned glass with ice, and garnish with freshly grated nutmeg.When I was at Daiquiris & Daisies and enjoying my Chili Southside, co-owner Joe Cammarata mentioned the Inner Child and attributed it to Attaboy. I was able to locate a recipe in a collection of Dutch Kills drinks that described it as an "Infante with passion fruit"; therefore, I used the serving style and garnish from the Infante as one was not provided there. Passion fruit and orgeat have paired well in Tiki classics like the Saturn, and I have utilized the duo in a rum-cachaça Mai Tai sort of build in the Manuia and in a Japanese Cocktail-Hurricane mashup called the Hariken. Here, the Inner Child began with a woody spice, tequila, and almond bouquet. Next, a creamy lime sip opened up into tequila, earthy, nutty, and passion fruit flavors on the swallow.

paseo bravo

1 1/2 oz Reposado Tequila (Espolon)
1/2 oz Del Maguey Mezcal Vida (Banhez)
1/4 oz Crème de Cacao (Bols)
1/4 oz Ancho Reyes Chile Liqueur
1 tsp Maraschino (Luxardo)
1 dash Mole Bitters (Bittermens)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a cherry.Two Thursdays ago, I decided to make another recipe from Dear Irving via a set of online recipe flashcards called the Paseo Bravo. There, it was attributed to bartenders Rolando and Alex for the Fall 2022 menu. The description read, "A new addition to satisfy fans of the Oaxacan Old Fashioned while offering something with some rich, slightly spicy layers. Named for the tree-lined promenade in Pueblo where Ancho Reyes comes from." Once prepared, the Paseo Bravo showcased a smoky agave, chili, and cherry aroma. Next, a semi-sweet sip led into smoky agave, chili spice, chocolate, and cherry flavors on the swallow.

gone hunting

1 1/4 oz Rye Whiskey (Rittenhouse)
1/2 oz Apple Brandy (Laird's Bonded)
1/4 oz Nocino (Russo)
1/4 oz Maple Syrup
2 dash Angostura Bitters

Stir with ice, strain into an old fashioned glass with ice, and garnish with an orange twist and grated cinnamon.Two Wednesdays prior, I returned to the recipe collection for Idlewild, a menu-less speakeasy in Charlotte, North Carolina, and spotted the Gone Hunting. The concept of an Old Fashioned with walnut liqueur and maple reminded me of the Bourbon-based Fall Back at Backbar but here with rye and apple brandy. Once mixed, the Gone Hunting welcomed the senses with orange, walnut, cinnamon, and maple aromas. Next, amber notes on the sip tracked down rye, apple, walnut, maple, allspice, and clove flavors on the swallow.