Sunday, June 25, 2017

gantt's tomb

3/4 oz Pineapple Juice
1/2 oz Lemon Juice
1/2 oz Orange Juice
1/2 oz Simple Syrup
1 oz Gosling's Black Seal Rum
1 oz Rittenhouse Rye
1/2 oz El Dorado 151 Proof Rum
1/4 oz Allspice Dram (St. Elizabeth's)

Shake with ice, strain into a Pilsner glass (Tiki mug), fill with crushed ice, and garnish with a mint sprig.

Two Sundays ago, I began flipping through Beachbum Berry's Remixed for recipes that I had not tried yet. There, Brian Miller's 2008 Gantt's Tomb that he created at Death & Co. called out to me. The drink was inspired by Don the Beachcomber's Zombie and all of its layers of flavor, and Miller named it after Don whose real name was Ernest Raymond Beaumont Gantt.
Gantt's Tomb proffered a mint aroma that preceded the fruity lemon, orange, and pineapple sip. Next, caramel rum, rye spice, and allspice rounded out the drink on the swallow which ended with a light jet fuel finish from the El Dorado 151 that melded with pineapple notes lingering there.

Saturday, June 24, 2017

tiki tak

1 oz Dry Vermouth (La Quintinye)
1 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Giffard Banane du Bresil
1/4 oz Velvet Falernum
2 dash Peychaud's Bitters

Shake with ice, strain into a stemless wine glass (Tiki mug), fill with crushed ice, and garnish with an umbrella-cherry-lime wedge (sprig of chocolate mint).
Since I had to get up early to open the bar for brunch on Sunday morning, I looked to Punch Drinks' article on low proof Tiki for an answer two Saturday nights ago. There, I selected Andrew Porteus' dry vermouth-based Tiki Tak that he crafted at Montana's Trail House in Brooklyn. With my choice of garnish, the Tiki Tak infused the air with chocolate-mint and banana notes. Next, a crisp pineapple and lime sip transitioned into herbal, banana, and anise flavors on the swallow.

Friday, June 23, 2017

sailor's negroni

1 oz Campari
1 oz Sweet Vermouth (Cocchi)
1/2 oz Coffee Liqueur (Galliano Ristretto)
1/2 oz Mezcal (Montelobos)

Stir with ice, strain into a rocks glass, fill with ice, and garnish with an orange slice (orange twist).

Two Fridays ago at the tail end of Negroni week, I looked to a post that I had spotted on my Imbibe blog feed called the Sailor's Negroni. The recipe was crafted by Flavio Angiolillo of MAG in Milan, Italy, and my curiosity about the name was assuaged when I figured out that it was named after the Sailor's brand coffee liqueur. Given how agave, Campari, and coffee work well together such as in the Razor Ramon, I was excited to give this one a try.
The Sailor's Negroni reached the nose with orange and coffee roast aromas. Next, a citrus peel-tinged grape on the sip gave way to coffee and bitter orange on the swallow with a smoky agave finish.

Thursday, June 22, 2017

lumberjack julep

1 oz Bourbon (Larceny)
1 oz Rittenhouse Rye
1/4 oz Maple Syrup
3 sprigs Mint

Muddle the leaves of the mint sprigs, add the rest of the ingredients and crushed ice, and stir. Top with crushed ice, garnish with a mint sprig, and add a straw.
After my work shift two Thursdays ago, I returned to my Food & Wine: Cocktails collection to discover an unmade gem. In the 2013 edition, I came across Josh Durr's Lumberjack Negroni that utilized maple syrup as the sweetener to the dual American whiskey base. Once prepared, the Lumberjack Julep gave forth a mint aroma that led into maple richness and malt on the sip. Next, rye spice and mint on the sip was followed by maple and additional mint notes on the finish.

Wednesday, June 21, 2017

caustic negroni

1 oz Laphroaig 10 Year Scotch
1/2 oz Amaro Sfumato
1/2 oz Averna
1 oz Cinzano Sweet Vermouth
1 bsp Vanilla Syrup

Build in a rocks glass, add ice, stir to mix and chill, and garnish with a grapefruit twist.

Two Wednesdays ago, I was invited to do a guest bartending shift at Backbar as a book launch party for my Boston Cocktails: Drunk & Told. For the night, I assembled a 7 drink menu of personal creations ranging from 2013 to present that do not currently reside on a formal menu. When the Backbar staff asked if I wanted to put a "dealer's choice" option on the menu, I replied that they were going to do it anyways so perhaps we should save on the ink and space. During the night, one of the guests at a table asked a server for "something like a Negroni but kind of caustic," and that server asked if I could actuate on that request. My mind immediately jumped to Sfumato that was already in one of my drinks, and Sfumato's similarity to Zucca made me think of a Scotch pairing such as in the Zucca Hour. Sweet vermouth and Averna helped to soften the combination, but the drink felt a little flat. To give the drink a touch of roundness, I opted for a barspoon of vanilla syrup.
I later made the drink for two other people that night, and then posted it on Instagram. There, I was questioned "Is this not however stretching the very definition of the word Negroni?" I replied, "The White Negroni using Suze Gentian Liqueur did that about a decade ago. It is in the style of a Negroni though: an Americano (which isn't necessarily a Campari drink but a class of anaro-vermouth-soda drinks) with the soda substituted for spirit." I also ran into a similar feud that week when I posted the Negroni on Saturn on Reddit.

Tuesday, June 20, 2017

negroni on saturn

1 oz London Dry Gin (Beefeater)
1/2 oz Campari
1/2 oz Sweet Vermouth (Cocchi)
3/4 oz Lemon Juice
1/2 oz Passion Fruit Syrup
1/4 Orgeat
1/4 oz Falernum (Velvet)

Shake with ice, strain into a rocks glass, fill with crushed ice, and garnish with Tiki intent (here, mint sprigs but at Loyal Nine I did a lime wheel ring-cherry picked Saturn garnish as seen in CocktailWonk's Instagram).

During Negroni Week two Tuesdays ago, I pondered gin drinks that I could do a mashup and my mind wandered over to the late 1960s Tiki wonder, the Saturn. I got excited since the combination of gin, Campari, passion fruit syrup, and lemon in the mix reminded me of Jamie Boudreau's Novara; moreover, the addition of sweet vermouth, orgeat, and falernum only seemed to add to the picture. I was so pleased with the combination that I later served it at Loyal Nine to Matt of CocktailWonk (see a link to his Instagram above) and several other guests that weekend. My first garnish pass at home was with mint sprigs, and on the way to work on Friday, I envisioned the Saturn garnish; in slower moments, those guests got the lime-cherry Saturn with a dusting of nutmeg, and during busier periods, I could only afford to do a grating of nutmeg.
The Negroni on Saturn shared mint aromas here over tropical notes from perhaps the passion fruit. Next, lemon, grape, and passion fruit conjoined into a mango-like flavor, and the swallow gave forth pine that transitioned into bitter orange with a nutty and clove finish.

Monday, June 19, 2017

prince royal

1 1/2 oz Four Roses Bourbon
1/2 oz Meletti Amaro
1/2 oz Averna
1/2 oz Aperol

Stir with ice, strain into a rocks glass, and garnish with an orange twist.

Two Mondays ago, I made a nightcap pit stop at the Automatic on my way home from the Bombay Sapphire Most Imaginative Bartender event. There, I asked bartender Anthony Mottla for the Prince Royal that he credited Dave Cagle as the creator. Indeed, the combination of whiskey and a trio of herbal liqueurs made me think of the Valkyrie, so I was curious to try this one out.
The Prince Royal began with orange oils over an orange-rhubarb aroma from the Aperol. Next, the malty and caramel sip shared a citrussy hint, and the swallow offered Bourbon, herbal, and violet-floral flavors. Overall, the Prince Royal was a touch sweet so perhaps a punchier and higher proof whiskey than Four Roses Yellow Label might help to dry out the balance here.

Sunday, June 18, 2017

saratoga julep

1 oz Rye Whiskey (Old Overholt)
1 oz Cognac (Camus VS)
1 oz Sweet Vermouth (Cocchi)
2 dash Angostura Bitters
8 leaf Mint

Muddle mint in sweet vermouth. Add the rest of the ingredients and crushed ice, stir, top with crushed ice, garnish with mint sprigs, and add a straw.

After work on Sunday, I was inspired by the Prescription and American House Juleps to think about what other whiskey-brandy drinks might make for a good Julep. Or perhaps, I started with the angle of making a Benedictine-driven Julep given the minty note I often find in drinks containing the liqueur. Both led me to thinking about the Vieux Carré, but in the end, I settled on Jerry Thomas' Saratoga Cocktail which is like the Vieux Carré minus the Benedictine and Peychaud's Bitters. I was also curious to see if sweet vermouth would work well in a Julep similar to how Dubonnet did in the Dubonnet Mint Julep.
The Saratoga Julep proffered a mint aroma that led into a malt and grape-laden sip. Next, the rye and Cognac flavors on the swallow were spiced by mint, clove, and allspice elements. Overall, the grape added a lot to the sip, and the Angostura Bitters rather complemented the mint but not taken as far as in the Magic Julep.

Friday, June 16, 2017

kona gold

1 oz Lemon Hart Golden Jamaican Rum (2 oz Denizen Merchant's Reserve)
Juice 1 Lime (1/2 oz)
1 tsp Sugar (1/4 oz Simple Syrup)
1 dash Maraschino (1/4 oz Luxardo)

Blend with 1 scoop of shaved ice and strain into a cocktail glass (shake with ice and strain). Float 2 dash Herbsaint (1/8 oz).
Two Fridays ago, I reached for Trader Vic's 1972 Bartender's Guide Revised and decided upon one of his originals, the Kona Gold, that came across like an Improved Daiquiri given the Maraschino and Herbsaint. Once prepared, the Kona Gold gave forth an anise and light nutty cherry aroma. Next, caramel and lime on the sip transitioned into rum and nutty flavors on the swallow with rum funk and anise on the finish.

Thursday, June 15, 2017

prescription julep

1/2 oz Sugar + Water (1/2 oz Simple Syrup)
1 1/2 oz Cognac (Camus VS)
1/2 oz Rye Whiskey (Michter's)
Mint Leaves (8 leaf)

Infuse mint in the the sugar, spirits, and water (muddle mint in the syrup and then add the rest of the ingredients). Add powdered (crushed) ice.

When I was thinking about the American House Julep, I was certain that I had had a Prescription Julep that was similar save for a flip of the brandy to whiskey ratio. However, I could not find it on the blog or in my notebooks from the Tales of the Cocktail seminars I attended years ago; therefore, I decided to make the drink whether for the first time or again. David Wondrich in Imbibe! gleaned the recipe from Harper's Monthly back in 1857. Before whiskey off in America, most Juleps were made with either European brandy or rum made locally or in the Caribbean, and Wondrich cites the mid 19th century as when whiskey began creeping into the written recipes which was aided in the 1870s by phylloxera beginning to take out brandy production in Europe.
The Prescription Julep recipe was written like a doctor's note, and the concept reminded me of Prohibition when liquor could be dispensed with a medical prescription. Once in the glass, the Julep donated a mint aroma that led into a rich note from the sugar and aged spirits on the sip. Next, the swallow shared the smoothness of the Cognac that met the spice of the rye and mint.

Wednesday, June 14, 2017

youngstown tube

1 1/2 oz London Dry Gin (Beefeater)
1/2 oz Yellow Chartreuse
1/2 oz Apricot Liqueur (Rothman & Winter)
3/4 oz Lime Juice
1/4 oz Agave Nectar (omit)

Shake with ice and strain into a cocktail coupe pre-rinsed with Fernet Branca.

Two Wednesdays ago, I reached into the Food & Wine: Cocktails section of the drink book library and selected the 2011 edition. There, I was drawn to Ryan Fitzgerald's Youngstown Tube that he crafted at a guest shift at Drink here in Boston. He included a rinse of Fernet Branca as a nod to his hometown of San Francisco where he was bartending at Beretta at the time. The drink name might be a reference to the Youngstown Sheet & Tube company who successfully sued the U.S. government during the Korean War to prevent President Truman from seizing steel mills across the country.
The Youngstown Tube presented a menthol and lime aroma that later came across as celery. Next, lime and an almost peachy orchard fruit flavor on the sip gave way to gin, apricot, and herbal notes on the swallow.

Tuesday, June 13, 2017

not a melon

1 1/2 oz Rittenhouse Rye
1 oz Lustau Fino Sherry
3/4 oz Lemon Juice
3/4 oz Simple Syrup
1/2 oz Cynar
3 slice Cucumber

Muddle cucumber slices, add the rest of the ingredients, shake with ice, and strain into a rocks glass. Fill with ice and garnish with a cucumber wheel.

For my second drink at Backbar, I asked guest bartender Zach Luther if he had any cocktails that utilized more commonly available ingredients, and he mentioned that the drink of the day called Not a Melon fit that bill. Zach described how his drink's combination of fino sherry and cucumber created a watermelon note, and I replied that I had experienced a similar effect in Drink's 3185 from cucumber and two different amari. Since cucumber is related to melon, it ought not be too surprising (and Wikipedia got all nerdy by attributing it to the shared (E,Z)-nona-2,6-dienal, (Z)-2-nonenal and (E)-2-nonenal molecules). Finally, Zach cited the Fino, Cynar, and gin drink called Remember the Alimony as his inspiration here.
The Not a Melon gave forth a cucumber-melon aroma with rye notes peeping through. Next, a vegetal, lemon, and malt sip led into rye, bubble gum, and cucumber on the swallow.

dandelion martini

2 oz St George Botanivore Gin
3/4 oz Dolin Blanc Vermouth
1/4 oz Brine made out of lactic fermented dandelion greens and lemon peel (*)

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
(*) A 5% salt solution, a few slices of lemon, a few dandelion flowers to brighten things up, and packed full of dandelion greens. Perhaps a lactic bacteria culture was added from a previous ferment, or perhaps this utilized native flora.

Two Tuesdays ago, I stopped in early to visit guest bartender Zach Luther at Backbar; besides having returned from a bartending stint in Southeast Asia, Zach is currently bartending at Flatiron in Manhattan and has known Backbar bar manager Carlo Caroscio from childhood. Zach's menu was described as "a comprehensive study of alternative acids and umami in cocktails," and the one I started with was the Dandelion Martini subtitled "an easy drinking Dirty Martini" for the lactic ferment brine aspect reminded me of Loyal Nine's Dirty Tini that utilizes sauerkraut brine. Given Zach's recipe structure, other lactic fermented flavored brines such as herb-infused ones could substitute well here.
The Dandelion Martini shared a lemon oil and grassy bouquet to the nose. Next, the sweet white grape sip shared a greenness from the dandelion and a creaminess from the lactic component. Finally, the swallow began with juniper and lemon and ended with a floral, herbal, and spiced finish.

Monday, June 12, 2017

sherman

1/3 jigger Whiskey (1 oz Fighting Cock 103 Bourbon)
2/3 jigger Sweet Vermouth (2 oz Cocchi)
3 dash Absinthe (1 bsp Kübler)
1 dash Bitters (Jerry Thomas Decanter)
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass.

Two Mondays ago, I reached for my copy of Esquire's Handbook for Hosts (1949) to look for a drink that a guest requested called the Horsecar (we made the drink by finding it online). That equal parts Perfect Manhattan with orange bitters does not appear until the Esquire's 1956 book, so instead I settled on the Sherman. The Sherman apparently was first published a decade before in the Old Waldorf Bar Days, and the idea of an inverse Manhattan embittered with a duo of bitters as well as absinthe sounded pretty close in feel to the Horsecar. While there is someone out there currently that the Horsecar is their go-to call drink, I wonder when the Sherman was last asked for much less regularly?
The Sherman shared a light anise aroma from the Kübler Absinthe, and this led into a grape sip with undertones of malt. Next, the Bourbon showed itself on the swallow seasoned with licorice and spice. Definitely using a punchier whiskey gave this inverse Manhattan some backbone, but I would definitely drink a Vermouth Cocktail such as this recipe without the whiskey in place.

Sunday, June 11, 2017

future cocktail

1 oz Apple Brandy (Boulard VSOP Calvados)
1/2 oz Lemon Juice
1/2 oz Simple Syrup
Mint Leaves (6 leaf)

Shake with ice, strain into a cocktail glass with 2 oz Champagne (Willm Blanc de Blancs), and garnish with a mint leaf.

Two Sundays ago, I reached for A Spot at the Bar after my work shift. There, I was intrigued by the Future Cocktail that appeared like an apple and mint take on the French 75. The drink was actually inspired by the Serendipity Cocktail from the Hemingway Bar inside the Ritz Paris; that sparkling drink had apple brandy, mint, sugar, and Champagne, but instead of lemon juice, it included a portion of apple juice to provide the tartness.
The Fortune Cocktail had a pleasing aroma of apple and mint that gave way to a carbonated lemon sip. Next, the apple and mint notes returned on the swallow with a dry wine finish.

Saturday, June 10, 2017

independence swizzle

2 oz Amber Rum (Plantation Original Dark)
1/2 oz Lime Juice
1 1/2 tsp Honey (1/2 oz 1:1 Honey Syrup)
1 tsp Sugar (1/4 oz 1:1 Simple Syrup)
3 dash Aromatic Bitters (Angostura)

Build in a Collins glass, swizzle to mix and chill, and decorate with berries (mint sprigs).
When I got home from work two Saturdays ago, I turned to my new purchase of David and Lesley Solmonson's 12 Bottle Bar book. There, I spotted the Independence Swizzle that was the authors' riff on Trader Vic's Barbados Red Rum Swizzle. Once prepared, it offered a mint aroma that gave way to a lime, honey, and caramel sip. Next, dark rum led the swallow that ended with allspice, clove, and further honey flavors.

viceroy

1 1/2 oz Four Roses Bourbon
1/2 oz Green Tea Syrup
1/2 oz Honey Syrup (1:1)
1/2 oz Lemon Juice

Shake with ice, strain into a large cocktail coupe containing 2 oz soda water, and garnish with an orange twist.
About two months ago, I had a guest at a table request a lighter Bourbon drink, and I crafted this recipe. That guest and another at the table began ordering rounds of them, and they requested a name for this creation. Wanting to stick to a Kentucky theme, I looked up the state symbols and settled on the dignified sounding Viceroy that is the state butterfly of Kentucky. I later made the drink for another regular at the bar who later wrote me for the recipe and wondered why I had never written it up. Two weeks later, the original guest came in an ordered the Viceroy by name (as did one of his tablemates later) and I finally took a photo of this pleasing whiskey drink for my records.

Friday, June 9, 2017

rucola negroni

1 oz London Dry Gin (Beefeater)
1 oz Aperol
1 oz Cynar

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

After my work shift two Fridays ago, my nightcap-desiring hand reached for Carey Jones' Brooklyn Bartender. My page turning then landed me on the Negroni variation section and I opted for the house Negroni at Rucola crafted by Cabell Tomlinson. The Rucola Negroni subbed in the less bitter Aperol for the Campari, and instead of sweet vermouth, the recipe took a Black Manhattan-type route using Cynar instead of Averna as occurred in the Paper Mill.
Once mixed, the Rucola Negroni gave forth grapefruit and orange aromas. Next, the sip was a caramel-orange from the amari playing well together, and the swallow shared gin, funky herbal, and bitter-sweet orange flavors.


Thursday, June 8, 2017

american house julep

1 jigger Cascades Rye Whiskey (1 1/2 oz Old Overholt)
1/3 Brandy (1/2 oz Camus VS Cognac)
5 sprig Mint (10 leaf)
1 tsp Sugar (1 Demerara Sugar Cube + 1/4 oz Water)

Muddle the sugar cube with the water until dissolved, lightly muddle the mint in the syrup, add the rest of the ingredients, fill with crushed ice, and stir. Garnish with mint, orange slices, etc. (mint sprigs) and add a straw.

Two Thursdays ago, I was looking through Pioneers of Mixing at Elite Bars: 1903-1933 when I spotted the American House Julep. What intrigued me was that this recipe had the flip spirits ratio of the better known Cognac-heavy Prescription Julep. I had my first Prescription Julep back at a Ted Haigh talk at Tales of the Cocktail in 2009, but sadly I did not record that recipe moment here (and I will remedy that in the near future by crafting another -- postnote: here). Although the inverse aspect is just my interpretation of the vague recipe that is rather common for the Pioneers book.
The American House Julep shared a glorious bouquet of mint notes to the nose that led into a malt sip filled with richness from the demerara syrup. Next, the rye and Cognac flavors on the swallow were elegantly spiced by the mint on the finish.

Wednesday, June 7, 2017

the welty

2 oz Noilly Prat Dry Vermouth
1/2 oz Aperol
1/4 oz Orgeat
3/4 oz Lime Juice
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail coupe.

Two Wednesdays ago, I made my way to Downtown Crossing and started my evening at Stoddard's. For a first drink, I asked bartender Tony Iamunno for The Welty that he described as being created by Trevor LeBlanc. When I inquired about the name, he mentioned that Boston artist Emma Welty was the inspiration. Overall, the combination reminded me of the Pantomime so I was definitely excited to give it a try.
The Welty proffered a lime and orange aroma that led into creamy orange sip that reminded me a little of the Good Humor. Next, the swallow shared herbal and nutty flavors with a lime finish.

Tuesday, June 6, 2017

devon gem

50% Gin (1 1/2 oz Beefeater)
16-2/3% Caloric Punsch (1/2 oz Kronin Swedish Punsch)
33-1/3% Pineapple Juice (1 oz)
1 dash Lemon Juice (1/4 oz)
1 dash Grenadine (1/4 oz)

Shake with ice and strain into a cocktail glass.
Two Tuesdays ago, I started perusing my digital cocktail book library and landed on the 1937 UKBG Approved Cocktails book. There, I selected the Devon Gem created by Victor Kennard at the American Club, a gentlemen's club in London for American ex-pats that was open from 1918 until the 1980s. Overall, the drink appeared like a cross between a Have a Heart and a Royal Hawaiian. Once prepared, the Devon Gem gave forth pine and pineapple aromas along with a darker note from the Swedish punsch. Next, pineapple, lemon, and berry flavors on the sip gave way to gin and caramel funky tea notes from the Swedish punsch along with a pineapple finish.

Monday, June 5, 2017

mr. howell

1 1/2 oz Flor de Caña 4 Year Rum (Plantation 3 Year)
3/4 oz Lime Juice
1/2 oz Maple Syrup
1/2 oz Peaty Islay Scotch (Laphroaig 10 Year)

Shake with ice, strain into a coupe glass, and garnish with a lime wheel (omit).
Two Mondays ago, I turned to Carey Jones' Brooklyn Bartender for inspiration. There, I spied an intriguing smoky Daiquiri called the Mr. Howell that was created by Justin Olsen of the Bearded Lady. The peaty Scotch element reminded me of Avery's Arrack-ari, but here the sweetener was maple instead of sugar syrup. Once in the glass, the Mr. Howell donated a peat smoke nose. Next, lime with the richness from the maple syrup filled the sip, and the swallow was a pleasing combination of the rum, Islay Scotch, and maple flavors.

Sunday, June 4, 2017

four tons of glitter

1 1/2 oz Plantation Pineapple Rum
1 oz Savory & James Manzanilla Sherry
3/4 oz Lime Juice
1/2 oz Demerara Syrup
1 pinch Mint
2 oz Soda Water

Lightly muddle the mint in a tall glass, add the rest of the ingredients with the soda water last, and fill with crushed ice. Garnish with pineapple fruit leaves and a sprig of mint, and add a straw.
Andrea's choice of drink at Brick & Mortar was Jessie Solomon's Four Tons of Glitter that continued on with the disco-themed drink names. The rum, dry sherry, and lime made me think of Cane & Table's Death & Sundries so I was curious to taste this one too. Once in the glass, the Four Tons of Glitter shared a minty aroma that led into a dry white wine and lime sip. Next, pineapple and rum on the swallow ended with mint on the finish. Overall, it reminded me of a pineapple-tinged Mojito as well as the previously mentioned the Death & Sundries.

Saturday, June 3, 2017

freak c'est chic

1 1/2 oz Amaro di Angostura
3/4 oz Angostura 7 Year Rum
3/4 oz Passion Fruit Puree (*)
1/2 oz Giffard Banane du Bresil
1/2 oz Lime Juice (*)

Shake with ice, strain into a Collins glass, fill with crushed ice, and add a straw.
(*) Perhaps 1/2 oz passion fruit syrup and 3/4 oz lime juice would work well here too.
Two Sundays ago, Andrea and I had dinner in Central Square, and we retired across the street to Brick & Mortar for a nightcap. For a drink, I asked bartender Jessie Solomon for the Freak C'est Chic that she had created for the new menu. Once she finished building her disco tribute, the aroma offered caramel, clove, and lime notes to the nose. Next, the caramel and lime continued on into the sip along with the passion fruit, and the passion fruit lingered into the swallow where in mingled with the banana and a winter-spiced finish.

Friday, June 2, 2017

brookyln sling

2 oz Broker's Gin (Beefeater)
2 oz Pineapple Juice
1/2 oz Lime Juice
1/4 oz Luxardo Maraschino
3 dash Angostura Bitters
2 dash Grenadine (1/4 oz)

Shake with ice, strain into an 8 oz glass, add ice, and garnish with a lime wheel.
After my work shift two Fridays ago, I reached for Carey Jones' Brooklyn Bartender book and stumbled upon the Brooklyn Sling. The recipe was John Bush's riff on the Singapore Sling that he created at Talde, although the combination reminded me more at first of a gin-based Mary Pickford. Once prepared, the Brooklyn Sling brought lime and clove aromas to the nose that later offered more pineapple notes. Next, lime, berry, and pineapple on the sip led into gin, pineapple, nutty Maraschino, allspice, and cinnamon on the swallow.

Wednesday, May 31, 2017

national

2/3 Rye Whiskey (1 1/2 oz Old Overholt)
1 dash Pineapple Juice (1/2 oz)
1/4 Sweet Vermouth (1/2 oz Cocchi)
1 dash Bacardi (1/2 oz Depaz)
1 dash Abbott's Bitters (Homemade, Deragon recipe)

Shake with ice and strain into a cocktail glass.

Two Wednesdays ago, I began flipping through the well-worn pages of Pioneers of Mixing at Elite Bars: 1903-1933 and came across the National. The name reminded me of the Hotel Nacional, but the only overlap here was the rum and pineapple ingredients. Mostly, the National was a Manhattan with something Caribbean added akin to the Martinique from the same book more than a rum drink per se.
In the glass, the National shared clovey spices, grassy, and pineapple aromas to the nose. Next, pineapple with hints of grape and malt filled the sip, and the swallow gave forth rye, grassy, clove, and other spice flavors. Overall, it lived up to the dry tropical-tinged Manhattan I was expecting.

Tuesday, May 30, 2017

young american

1 1/2 oz Cocchi Sweet Vermouth
1/2 oz Campari
1/2 oz Aperol
1 oz Soda Water

Build in a cold Double Old Fashioned glass, fill with ice, and garnish with an orange slice (grapefruit twist).
Two Tuesdays ago, I was in the mood for something light and opted for the Young American from A Spot at the Bar's section of Americano riffs. With my grapefruit twist instead of an orange slice, the Young American offered up grapefruit oil to the nose. Next, a carbonated orange-tinged grape sip led into bitter orange on the swallow with an anise-like finish; overall, the drink ended much more gently than the regular Campari Americano (although read the link above to see David Wondrich's history of the variety of amari that have been utilized in Americanos such as Fernet) due to it being split with Aperol.

aphrodisiac dinner jacket

1 oz Dos Maderas 5+3 Rum
1 oz Great King Street Scotch
1/2 oz Galliano l'Autentico
1/2 oz Benedictine
3/4 oz Lemon Juice
1 dash Angostura Bitters
1 dash Peychaud's Bitters

Shake with ice and strain into a snifter glass.

For my final drink at Estragon, I selected a split spirits Scotch and rum shaken drink that got dubbed the Aphrodisiac Dinner Jacket after another one of Salvador Dali's works. I was drawn in for the combination of Benedictine and Galliano was one that worked rather well in Josey Packard's Winifred Banks. Sahil Mehta described his cocktail as rather perfumy which is why he opted for a snifter glass.
The Aphrodisiac Dinner Jacket gave forth a vanilla and herbal bouquet from the two liqueurs. Next, the sip was rather citrussy from the lemon, and the swallow provided lightly peated Scotch, rum, vanilla, and herbal-spice flavors.

Monday, May 29, 2017

partial hallucination

1 oz Tequila
1/2 oz Ancho Reyes Chile Liqueur
1/2 oz Tempus Fugit Crème de Cacao
1/2 oz Cinnamon Syrup
3/4 oz Lime Juice
2 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
The drink that Andrea started with at Estragon was bartender Sahil Mehta's drink of the day. The recipe was called the Partial Hallucination since the chocolate element here seemed strangely subdued at times, and it was thus named after a 1931 Salvador Dali painting. Once mixed, the Partial Hallucination shared an agave and vegetal pepper spice on the nose. Next, a lime and roast-noted sip led into tequila, chocolate, and pepper on the swallow with cinnamon and a hint of spice on the finish.

xenia

1 oz Tequila
1/2 oz Averna
1/2 oz Giffard's Orgeat
1/2 oz Pineapple Shrub
1/2 oz Lime Juice
2 dash Angostura Bitters

Shake with ice and strain into a cocktail glass.
Two Mondays ago, Andrea and I ventured over to Estragon for dinner. For a first drink, I asked bartender Sahil Mehta for one of his recent drinks of the day called the Xenia. Sahil named his drink this due to the pineapple shrub element in the drink; since pineapple is the international symbol of hospitality, Sahil thought of Xenia -- the Ancient Greek concept of hospitality. Once prepared, the Xenia brought forth a tequila and nutty almond nose with hints of pineapple vinegar notes. Next, a creamy lime and pineapple sip led into tequila, hints of pineapple, and nutty melding into herbal flavors on the swallow.

Sunday, May 28, 2017

cocoa republic

1 1/2 oz White Rum (Owney's)
3/4 oz Noilly Prat Dry Vermouth (La Quintinye)
1 tsp Orange Liqueur (Cointreau)
1 tsp Crème de Cacao (Tempus Fugit)
1 tsp Grenadine

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
Two Sundays ago, I decided to make a recipe that I had spotted in Dave Broom's Rum: The Manual for my nightcap. The recipe was the Cocoa Republic crafted by Robin Honhold of London's White Lyan as perhaps a riff on the El Presidente; moreover, the rum with three modifiers structure (save for the dry vermouth aspect) reminded me of the Chinese Cocktail. Once mixed, the Cocoa Republic gave forth a chocolate orange aroma. Next, a clean orange and berry sip led into rum, herbal, and orange flavors on the swallow with a chocolate finish.

Saturday, May 27, 2017

glasgow

1/2 Scotch (1 1/2 oz Famous Grouse + 1/4 oz Laphroaig 10 Year)
3 dash Port (1/2 oz Sandeman Tawny)
3 dash Dry Vermouth (1/2 oz La Quintinye)
1 dash Picon Bitters (1/4 oz Torani Amer)

Stir with ice and strain into a cocktail glass.

For a post-work nightcap two Saturdays ago, I reached for Pioneers of Mixing at Elite Bars: 1903-1933 for inspiration. There in the Scotch and Irish Whisk(e)y section, I spotted the Glasgow that was different than the Glasgow that David Wondrich wrote about with a Crispin Glover allusion. Here, the recipe was closer to a Chancellor with Amer Picon in place of the nonpotable bitters. Scotch and Amer Picon frequently are paired together in the Pioneers book with great success such as in the Sunshine, so I was game to give this recipe a try.
The Glasgow presented peat over the port's grape aroma. Next, malt joined a semi-dry grape flavor on the sip, and the swallow gave forth smoky Scotch, apricot, and dark orange notes.

Friday, May 26, 2017

apricole swizzle

2 oz Rhum Agricole Blanc (Vale d'Paul Aguardente Nova agricole-style rum)
1/2 oz Orgeat
1/2 oz Apricot Liqueur (Rothman & Winter)
1/2 oz Lemon Juice

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Add a straw and (optional) garnish with Angostura Bitters (3-4 dash as well as adding mint sprigs).

Two Fridays ago, I started a new batch of orgeat in the morning to make a recipe that night that Matt Pietrek posted on his Instagram (and that he later posted on his CocktailWonk blog). After my bar shift, I returned home to finish processing the orgeat syrup and set to work to make this Swizzle that paired agricole with orgeat and apricot. Indeed, rhum agricole and apricot are a combination that work rather well together such as in Martin Cate's Abricot Vieux and my Mount Pelee. Moreover, apricot and orgeat are a classic pairing dating back to the 1930s such as in the Yellow Mist and later in Tiki drinks like the Beachbum, and finally the duo of rhum agricole to orgeat is one well understood.
Once mixed and garnished, the Apricole Swizzle offered a mint, clove, and allspice bouquet. Next, creamy lemon on the sip transitioned into grassy, funky, and nutty notes on the swallow with an earthy apricot finish.

Thursday, May 25, 2017

flopsy & mopsy

1 1/2 oz Hayman's Old Tom Gin
1/2 oz Drambuie
1/2 oz Chamomile Tea Syrup
1/2 oz Lemon Juice
2 dash Angostura Bitters
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a few dried chamomile flowers.

Two Thursdays ago, I went with one of my coworkers after work to Backbar to catch Josh Cross' last shift in Boston before he returned to Baltimore. For the night, Josh assembled a list of his favorite drinks from his tenure at Backbar, and the one I selected was the Flopsy & Mopsy from the Spring 2016 menu. The cocktail's subtitle was from Beatrix Potter's 1902 The Tale of Peter Rabbit with "His mother put him to bed and made some chamomile tea," and the recipe structure reminded me a bit of a Pink Lady.
The Flopsy & Mopsy greeted the nose with pine and floral aromas that led into a creamy honey, malt, and lemon-filled sip. Next, the gin's pine returned on the swallow along with the Drambuie's honey flavor, and finally the finish shared muted allspice and clove notes.

Wednesday, May 24, 2017

monaco friar

2 oz Scotch (1 3/4 oz Pig's Nose + 1/4 oz Laphroaig 10 Year)
1/2 oz Benedictine
3 dash Angostura Bitters

Build in a rocks glass, add ice, stir, and garnish with a lemon twist.

Two Wednesdays ago, I was in the mood for a nightcap so I ventured into Food & Wine: Cocktails 2012 and spotted the Monaco Friar in the riffs on the Old Fashioned section. The recipe was created by Anthony Schmidt at the Noble Experiment in San Diego, and I was drawn into the drink for I had similar utilized Benedictine as a sweetener in a round of 'Ti Punch for my guests that week. Moreover, it reminded me of the middle ground between a Rusty Nail and a Bobby Burns. The recipe also bears a resemblance to the Highlander (2 oz Johnnie Walker Red, 1/4-1/2 oz Benedictine, 2 dash Angostura Bitters served up with a lemon twist) created by Paul Harrington and published in his 1998 Cocktail: The Drinks Bible for the 21st Century book. Anthony explained his recipe as "I love how the honey and herbal qualities of the Benedictine pair with a fine Scotch... It's a perfect drink during the colder months."
The Monaco Friar greeted me with a lemon and peat bouquet. Next, a honey and malt sip gave way to smoky Scotch and chocolate-herbal flavors on the swallow with an allspice finish.

Tuesday, May 23, 2017

fagatogo

2 oz Plantation Original Dark Rum
1 1/4 oz Pineapple Juice
3/4 oz Lime Juice
1/2 oz Luxardo Maraschino Liqueur
1/2 oz Torani (or Amer) Picon

Shake with ice, strain into a Tiki mug, fill with crushed ice, garnish with mint, and add a straw.

Recently, I was asked about how to create Tiki drinks, and I replied that one of the easiest ways to create a novel drink is by changing two elements in a classic with a well-defined structure. This is how I crafted the Final Countdown from the Jet Pilot and the Mytoi Gardens from the Pago Pago. In another thought train while writing up the Oriente, I was reminded how Trader Vic enjoyed mixing with Amer Picon (often when paired with grenadine -- a pairing that dates back to the Picon Punch) such as in the Philippine Punch and Kahala Cooler. Putting the two concepts together, I wondered how the Pago Pago would work with Amer Picon especially since Picon and pineapple juice are a natural match; for a second liqueur, I went with Maraschino in thinking about one of my favorite Manhattan variations, the Brooklyn.
In keeping with how the Pago Pago is named after a the capital of American Samoa, I opted for the Fagatogo which is a village on the islands. Once prepared, the Fagatogo proffered a minty aroma that led into caramel from the rum and Picon that complemented the pineapple and lime notes on the sip. Next, the swallow offered the medley of rum, dark orange, and nutty cherry.

Monday, May 22, 2017

fenton's phantom

1 oz Pimm's No. 1
1 oz Lillet Blanc
1/2 oz Kronan Swedish Punsch
1/2 oz Lemon Juice
2 dash Orange Bitters

Shake with ice, strain into a Collins glass, fill with crushed ice, garnish with a lemon twist, and add a straw.
One of the drinks that recently hit the Loyal Nine menu is the Fenton's Phantom for the low-proof section. In trying to come up with a Cobbler, I focused on Swedish punsch that was being freed up by another drink, Monopoly Money (the tequila version of Tainted Love), coming off of the list. In assembling my Swedish punsch cheat sheet, I was reminded of a few combinations that worked well. The two that I honed in on were its interaction with Pimm's with the Pimmeron strongly in mind and with Lillet via the Metexa. In fact, both of those drinks were low proof and aperitif-y as well. To round off the drink, I added in some lemon juice and orange bitters and put it all over crushed ice. To play on the Cobbler as a cobbled ice drink and a shoe maker duality, I paid tribute to one of the lost factories of Cambridge, the Fenton Shoe Factory, that used to employ hundreds of workers in town. The Phantom aspect not only gave an air of mystery and somewhat suggested a lighter drink, it also acknowledges the leftover safety concerns of an old factory site (one of my previous drinks, the Miller's River Milk Punch, also pays tribute to an important industrial aspect of our city that was mucked up by misuse).

velveteen

2 oz Russell's Rye (Old Overholt)
3/4 oz Green Chartreuse
3/4 oz Velvet Falernum
1/2 oz Lemon Juice

Shake with ice, strain into a cordial glass, and garnish with 4 drops Peychaud's Bitters.
After the Bar Institute event, I was in the mood for a nightcap when I got home. In my recent acquisitions pile, I turned to Clair McLafferty's The Classic & Craft Cocktail Recipe Book. There, I honed in on the Velveteen by Gregory Fellows of Annisa in New York City. In the glass, the Velveteen's bitters garnish offered up an anise bouquet that was joined by hints of Chartreuse's herbal aromas poking through. Next, malt and lemon on the sip transitioned into rye, herbal, ginger, and clove flavors on the swallow. Overall, it felt like a rye Swizzle akin to the Telenovela in spirit sans the crushed ice of course.

Sunday, May 21, 2017

signals, calls, & marches

1 1/2 oz Citadelle Gin
1 oz Carpano Antica Sweet Vermouth
1/4 oz Licor 43
1/4 oz Luxardo Maraschino Liqueur
2 dash Angostura Bitters

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

Two Mondays ago, I attended the Bar Institute's Boston event held at Brass Union. After 6 solid talks, there was a charity bar night featuring three Boston bartenders serving 6 drinks named after songs written by Massachusetts artists. The one I was drawn to was the Signals, Calls, & Marches named after a Mission of Burma song, and Craigie on Main bartender Rob Ficks who mixed the drink told me that the Lush Life crew created that. When I asked Lush Life founder Lindsey Johnson about the drink, I was pointed to Lindsey Scheer who described how she and Dave Kwon created this drink along with some of the others on the list. The recipe reminded me of a Martinez with the citrus and vanilla-driven Licor 43 added in the mix.
Signals, Calls, & Marches gave forth an orange oil aroma over grape and vanilla notes. Next, the grape continued on into the sip where it mingled with the Maraschino's cherry, and the swallow shared gin, nutty, vanilla, and clove flavors.

Saturday, May 20, 2017

historic core cocktail

1 oz Bonded Rye Whiskey (Rittenhouse)
3/4 oz Bonded Apple Brandy (Laird's)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Green Chartreuse
1 dash Angostura Bitters

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
In searching for a nightcap two Saturday nights ago, I ventured into my Food & Wine: Cocktails section of the drink book library and selected the 2011 edition. There, I was drawn to John Coltharp's Historic Core Cocktail that also appeared in Left Coast Libations in 2010. The Food & Wine book provided the history that John created this recipe for a 2008 contest for drinks named after downtown Los Angeles sub-districts, and the Historic Core was the one that he lived in at the time. The Left Coast Libations recipe varies somewhat from the above for it is:
Historic Core Cocktail (Left Coast Libations)
• 1 1/2 oz Rittenhouse or Thomas Handy Rye
• 1/2 oz Laird's Bonded Apple Brandy
• 1/2 oz Green Chartreuse
• 1/2 oz Carpano Antica Sweet Vermouth
• 1 generous dash Angostura Bitters
Stir with ice, strain into a cocktail glass, and garnish with a lemon twist.
Overall, the recipe reminded me a bit of PDT's Harvest Moon with Lillet and Abbott's Bitters in place of the sweet vermouth and Angostura, and perhaps the Swafford with Maraschino instead of vermouth. Once in the glass, the Historic Core proffered a lemon and apple bouquet. Malt and grape on the sip led into rye, apple, and herbal flavors on the swallow with a clove and apple finish.

Friday, May 19, 2017

kingston

2 oz 12 Year Old Jamaican Rum (Appleton Reserve)
1/2 oz Dolin Dry Vermouth (La Quintinye)
1/4 oz Amaro Montenegro
1 bsp Curaçao (Pierre Ferrand)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist.
After work two Fridays ago, I sought out my nightcap in A Spot at the Bar and happened upon the Kingston crafted by Everleigh bar manager Felix Allsop. This was not the Daisy-like Kingston that appeared in Stan Jones' Barguide but a straight spirits one featuring orange liqueur and an amaro. Once prepared, the Kingston imparted an orange oil over aged rum aroma. Next, sweet caramel balanced by dry white wine made up the sip, and the swallow gave forth rum, orange, and tangerine notes.

Thursday, May 18, 2017

oriente

1 1/2 oz White Rum (Angostura White Oak)
1 1/2 oz Pineapple Juice
Juice 1/2 Lime (1/2 oz)
1/2 tsp Sugar (1/2 oz Simple Syrup)
2 dash Amer Picon (1/4 oz Torani Amer)

Mix in a blender with shaved ice and serve in a champagne glass (shake with ice and strain into a cocktail coupe).
Two Thursdays ago, I desired something tropical after my bar shift, so I turned to Trader Vic's Bartender's Guide (1948 edition of the 1947 book) for inspiration. There, I was curious about the Oriente that was a pineapple juice-laden Daiquiri embittered by Amer Picon especially since Picon and pineapple pair so well together such as in the Kahala Cooler. In the glass, the Oriente offered pineapple and floral lime aromas to the nose. Next, lime and pineapple on the sip gave way to rum and pineapple flavors merging into dark orange notes on the finish.

Wednesday, May 17, 2017

by way of the dodo

1 oz Green Chartreuse (3/4 oz)
1 oz Lime Juice (3/4 oz)
1 oz Passion Fruit Syrup (3/4 oz)
1 oz Privateer Navy Yard Rum (3/4 oz)

Shake with ice, strain into a Collins (rocks) glass, fill with crushed ice, garnish with a cherry and Angostura Bitters (3 dashes), and add a straw.

Two Wednesdays ago, I was searching for one of my drinks via the OnTheBar app when I pulled up one of Matthew Rose's recipes that he created at the Watson and the Shark Tiki bar upstairs at Short & Main in Gloucester. The recipe was the By Way of the Dodo that he described as his "Tiki version of The Last Word." Since my work week overlaps with that bar's schedule of Thursday-Sunday, I decided to make it at home instead of waiting for a random day off. Since Green Chartreuse and passion fruit have worked well in some of Sahil Mehta's drinks like the Fangataufa and Chachalaca, I was ready to give this one a whirl.
The By Way of the Dodo presented a clove and allspice aroma from the Angostura Bitters garnish that led into a lime and passion fruit sip. Next, the overproof rum and Green Chartreuse herbal notes mingled on the swallow that finished smoothly from perhaps the passion fruit syrup.

Tuesday, May 16, 2017

rancho la vista

1 jigger Lemon Juice (1/2 oz)
1 jigger Lime Juice (1/2 oz)
1/2 jigger Falernum (1/2 oz)
2 tsp Honey (1/2 oz Honey Syrup 1:1)
1/2 jigger Light Bacardi Rum (1/2 oz Caliche)
1/2 jigger Dark Lemon Hart Rum (1/2 oz El Dorado 5 Year)
1/2 jigger Havana Club Rum (1/2 oz Havana Club 7 Year)

Mix and pour over ice in a 14 oz Collins glass (shake with ice, strain into a Collins glass, and fill with crushed ice). Float 1/2 jigger Myers Rum (1/2 oz Coruba), garnish with an orange twist, and add a straw.

Two Tuesdays ago, I began perusing Ted Saucier's Bottoms Up for the evening's libation. There, I came across the Rancho La Vista from Reese L. Milner of Beverly Hills whose description accompanying the drink read, "One reclines in a large easy chair and, after a time, drifts into a peaceful state of oblivion. Amen." My later investigations turned up that the Milner family owned Rancho La Vista in Ojai, California, for 100 years or so. I was drawn in by the rum, citrus, falernum, and honey combination that worked so well in drinks like Three Dots and a Dash, Chappaquiddick, and the Island of Martinique. Moreover, I ended up altering the recipe and bringing it closer to how I make a Jet Pilot to reduce the amount of citrus used as well as the rate that the drink would send one to oblivion.
The Rancho La Vista presented orange oils from the twist along with dark funky rum notes from the Coruba rum float to the nose. Next, the rums' caramel joined the lemon and lime on the sip, and the swallow gave forth rum, honey, and clove spice flavors.

Monday, May 15, 2017

american negroni

1 1/4 oz Bourbon (Fighting Cock 103)
1 oz Cocchi Sweet Vermouth
3/8 oz Aperol
3/8 oz Campari
1 dash Angostura Bitters

Build in a rocks glass, add ice, stir, and garnish with a lemon twist.

After the Shark's Tooth #2, I reached for Michael Madrusan & Zara Young's A Seat at the Bar and found the American Negroni in the "Aperitif Hour" section. Essentially a Boulevardier with bitters and with the Campari split with another amaro like in the Left Hand of Darkness. That amaro was Aperol and a similar split was seen in the Jungle Bird riff Jets to Brazil.
In the glass, the American Negroni wafted a floral lemon bouquet to the nose that colored the grape and malt sip. Next, Bourbon flavors were joined with bitter orange on the swallow with a clove and allspice finish from the Angostura Bitters. Overall, the American Negroni was drier and less bitter than a Boulevardier but not all that different in the end.

Sunday, May 14, 2017

shark's tooth #2

1 1/2 oz Puerto Rican Rum (2 1/2 oz Plantation 3 Star)
1/4 oz Lemon Juice (1/2 oz)
1/4 oz Dry Vermouth (1/2 oz La Quintinye)
1/4 oz Sloe Gin (1/2 oz Atxa Patxaran)
1 dash Passion Fruit (1/4 oz PF Syrup)

Stir with ice, strain into a 10 oz glass, and fill with seltzer water (shake with ice, strain into a Tiki mug, fill with crushed ice, and skip the soda).
Two Monday nights ago, I began the cocktail hour with a tropical number from our 1948 edition of the 1947 Trader Vic's Bartender's Guide called the Shark's Tooth #2. I adapted the recipe to my tastes including taking a Sling and converting it more into a Tiki drink. Once built, the Shark's Tooth #2 offered mint and lemon notes to the nose thanks to the garnishes I added. Next, tropical fruit flavors from the passion fruit and lemon filled the sip, and the swallow shared rum and sloe berry. Overall, the sloe berry seemed to dominate here and perhaps doubling the passion fruit amount would help balance the flavor profile more.

Saturday, May 13, 2017

mercy, mercy

2 oz Gin (Beefeater)
1/2 oz Aperol
1/2 oz Cocchi Americano
2 dash Angostura Bitters

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

Two Saturdays ago, I reached for my new purchase of Clair McLafferty's The Classic & Craft Cocktail Recipe Book after my evening's work shift. There, I was lured in by the Mercy, Mercy crafted by Joseph Schwartz while at Little Branch in Manhattan that reminded me of Charlotte Voisey's Unusual Negroni but more spirit forward and with the addition of aromatic bitters.
The Mercy, Mercy began with an orange aroma that was joined by peach and pine notes. Next, a lightly citrus-driven sip led into gin and a Christmas spice-tinged bitterness on the swallow.

Friday, May 12, 2017

i love lamp

1 oz Reposado Tequila (Lunazul)
1 oz Demerara Rum (El Dorado 5 Year)
1 oz Pineapple Juice
3/4 oz Lime Juice
3/4 oz Giffard Banane du Bresil
1/4 oz Agave Nectar
4 dash Angostura Bitters

Shake with ice, strain into a double Old Fashioned glass, fill with ice, and garnish with a pineapple fruit leaf (omit).
Two Fridays ago, I was excited to flip through my new issue of Imbibe Magazine where I stopped at the article on banana liqueur. Of the three recipes, I was lured in by the Anchor Man-themed I Love Lamp created by Jordan Browers of Mayahuel. Once mixed, the I Love Lamp gave forth a clove bouquet with hints of agave to the nose. Next, the lime and pineapple colored the sip, and the swallow shared tequila, rum, and banana flavors with an allspice and clove finish.

Thursday, May 11, 2017

revenge of the lawn

1 1/2 oz Berkshire Ethereal Gin
1/2 oz Green Tea Syrup
1/2 oz Punt e Mes
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice, strain into a cocktail coupe, and garnish with a lime "lawn" twist.
For our Spring-themed drink of the day week at Loyal Nine, I thought about my grass coming back in from its Winter slumber as well as figuring out how to fill in bare patches and do in the weeds that were also cropping up. So two Thursdays ago, I went with the grassiness of green tea syrup and the earthiness of Punt e Mes and paired those with gin botanicals to capture the green blades and the fertile dirt. For a name, I paid tribute to author Richard Brautigan and his 1971 collection of short stories entitled "Revenge of the Lawn." Perhaps Brautigan was on my mind (despite not having read any of his books in years) since I had been proofreading my new book's recipes and remembered Scott Holliday's Brautigan. The lawn theme was solidified with a lime twist that looked like either a mustache guard or a lawn as it was attached to the side of the coupe glass.

Wednesday, May 10, 2017

hemingway daiquiri


2 oz Banks 5 Island Rum (Plantation 3 Star)
3/4 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Luxardo Maraschino Liqueur

Shake with ice, strain into a cocktail coupe, and garnish with a lime wheel.
After making the Dovetail a few nights before, it dawned on me that I had never written about the Hemingway Daiquiri despite having had and made plenty at both home and work and riffed on the general recipe such as in the Maneater. The recipe that I sourced two Wednesdays ago was from the PDT Cocktail Book for it was the closest to the recipe I make at work (1 1/2 oz Privateer Silver, 1/2 oz each grapefruit juice, lime juice, and Maraschino) since many recipes have less grapefruit in the mix. Author Jim Meehan described the drink as the "Cuban Bar La Florida's Daiquiri #3 served without the sugar for diabetic author and barfly Ernest Hemingway." Looking at my copy of La Florida Cocktail Book, their Daiquiri #3 was listed as follows:
Daiquiri Num. 3
• 2 oz Bacardi Rum
• 1 spoon Sugar
• 1 tsp Grapefruit Juice
• 1 tsp Maraschino
• Juice 1/2 lime
Shake well and strain into cocktail glass. Serve frappe.
Despite the sugar or simple syrup being removed in the PDT and many other recipes for the Hemingway Daiquiri, the citrus' tartness is balanced by a higher proportion of Maraschino liqueur (other recipes, split the Maraschino with simple syrup to tone down the overall nuttiness or specifically call for a less nutty Maraschino liqueur brand such as Stock or Maraska). The reason I prefer a bit more grapefruit in the mix is that it helps to differentiate the #3 and the Hemingway Daiquiris from the Daiquiri #4 (rum, sugar, Maraschino, lime juice). Once prepared, the Hemingway Daiquiri shared a lime and nutty cherry aroma. Next, the citrusy sip of lime and grapefruit had hints of cherry, and the swallow gave forth rum and cherry flavors with a tart grapefruit finish.