Sunday, October 22, 2017

disco nap

1 1/2 oz Sombra Mezcal
3/4 oz Cucumber Syrup (1:1)
1/2 oz Yellow Chartreuse
1/2 oz Lime Juice

Shake with ice and strain into a cocktail coupe.

Two Sundays ago, I met up with Doug from the Ohio-based Pegu Blog to give him another glimpse into the Boston bar scene. For a first stop, we convened at Brick & Mortar. From their disco-themed menu, I went with the Disco Nap for the combination of Chartreuse and cucumber reminded me of the Irma La Douce. The more I thought about it, the Irma was a Green Chartreuse cocktail and the closer concept was the Going Back to Mezcali that paired Yellow Chartreuse with cucumber.
The Disco Nap proffered a soothing cucumber nose with a hint of smoke. Next, lime, honey, and green vegetal notes on the sip were followed by smoky agave and cucumber flavors on the swallow. Overall, the drink teetered on a bit too sweet for my palate and perhaps knocking the cucumber syrup down a quarter ounce or the lime juice up a quarter ounce would help bring this drink into alignment for me.

Saturday, October 21, 2017

dry tongue therapy

6 dash Angostura Bitters
4 dash Absinthe (1/8 oz St. George)
1/2 oz Cinnamon Syrup
1/2 oz Falernum (Velvet)
3/4 oz Lime Juice
3/4 oz Grapefruit Juice
3/4 oz Pedro Ximenez Sherry (Lustau)
3/4 oz Gin (Damrak)
1 oz Wray & Nephew Overproof White Rum

Whip shake with pebble ice and pour into a tulip glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a half grapefruit wheel, mint, and a smoldering cinnamon stick.
Two Saturdays ago, I was in a Tiki mood, so I decided to make one of the drinks that I had spotted on Punch called the Dry Tongue Therapy. The recipe was crafted by Guillermo Bravo of Brooklyn's Featherweight, and the combination reminded me of a Jet Pilot with gin and sweet raisiny sherry in place of two of the rums. Once prepared, the aroma was mostly the acrid scent of cinnamon smoke over more soothing mint and grapefruit elements. Next, grape from the sherry joined grapefruit notes on the sip, and funky rum, raisin, cinnamon, clove, and anise flavors on the swallow closed out the drink.

Friday, October 20, 2017

yucatan bird

1 oz Mezcal (Figencio Espadin Joven)
1 oz Black Strap (or dark) Rum (Cruzan Black Strap)
1 1/2 oz Pineapple Juice
1/2 oz Crème de Cacao (Tempus Fugit)
1/2 oz Campari
1/2 oz Lime Juice

Shake with ice, strain into a Tiki mug, fill with crushed ice, and garnish with a mint sprig; a pineapple wedge or leaves would make for a great garnish as well.

Two Fridays ago, I was thinking about how well Campari and crème de cacao work together such as in the Stagecoach Mary and Mon Sherry Amour as well as what a great duo mezcal and cacao are such as in the Ask the Dust and Guelaguetza. My mind wandered over to the Campari-Tiki drink the Jungle Bird, and I wondered if I could split the spirit to dark or black strap rum and mezcal and split the liqueurs to Campari and cacao (or better stated switch the simple syrup to cacao)? I do know that mezcal works as a base spirit substitution in a Jungle Bird after having one made for me at Drink two years ago. For a name, I opted for the Yucatan Bird after the part of Mexico that contains rain forests, a good number of jungle birds, and much of Mexico's chocolate production.
The Yucatan Bird greeted the nose with mint aromas over chocolate and smoke nose. Next, pineapple, lime, and molasses on the sip were joined by smoky agave as well as molasses' and Campari's bitterness melding into chocolate on the swallow with a lingering smoke finish.

Thursday, October 19, 2017

first of four

1 1/2 oz Prairie Gin (Damrak)
3/4 oz Lemon Juice
1/2 oz Avèze Gentian Liqueur (Salers)
1/4 oz Crème de Violette (Rothman & Winters)
1/4 oz Honey Syrup

Shake with ice, strain into a cocktail glass, garnish with a cucumber slice (lemon twist).

On Thursday two weeks ago, I remembered the Punch Drinks article on how to use Avèze in cocktails. As I reread the text, the recipe that I decided to make with Luke DeYoung's First of Four that he crafted at Chicago's Scofflaw. I was curious to see if Salers would work just as well in DeYoung's riff on an Aviation as it did in the Of Lambs and Lions.
The First of Four greeted the nose with a lemon bouquet with a hint of gentian; had I used the cucumber garnish, it probably would have brought out and complemented the gentian notes more than the lemon twist. Next, lemon on the sip transitioned into gin, earthy-herbal, and floral flavors on the swallow.

Wednesday, October 18, 2017

hinky dinks fizzy

2 oz Sparkling Wine (Willm Blanc de Blancs)
1 1/2 oz Pineapple Juice
1/2 oz Lime Juice
1/2 oz Passion Fruit Syrup
1/2 oz Apricot Liqueur (Rothman & Winter)
1 oz London Dry Gin (Beefeater)
1 oz Blended Lightly Aged Rum (Plantation 3 Star)

Blend all but the sparkling wine with 12 oz crushed ice and 4-6 small ice cubes, and pour with a gated strain into a 22 oz snifter with the sparkling wine (shake with ice, strain into a 16 oz snifter with sparkling wine, and fill with crushed ice). Garnish with a mint sprig (mint and a nasturtium).
Two Wednesdays ago, I was in a Tiki mood so I reached for the Smuggler's Cove book and found the Hinky Dinks Fizzy. The drink was created by Trader Vic's in 1984 for their 50th anniversary, and it reminded me of their 1950s era Rum Keg punch with a few changes including splitting the rum with gin, switching lemon to lime, and lightening the body with sparkling wine. The name itself pays tribute to the original name of the first Trader Vic's, Hinky Dink's. Once prepared, the Hinky Dinks Fizzy gave forth a mint and floral aroma that led into a carbonated lime and tropical passion fruit sip. Next, the gin's botanicals joined pineapple, white wine, and apricot flavors on the swallow.

Tuesday, October 17, 2017

amaro sour

1 1/2 oz Amaro (Ramazzotti)
3/4 oz Bourbon (Fighting Cock 103)
1 oz Lemon Juice
1/4 oz Simple Syrup
1 Egg White

Shake once without ice and once with ice, strain into a rocks glass with ice or into a coupe without ice (rocks glass with ice), and garnish with a lemon-cherry flag.

Two Tuesdays ago, Andrea was in the mood for a digestif so I grabbed Brad Parson's Amaro. Out of the list of drinks I still want to make from that book, I was lured in by Brad's Amaro Sour that was based off of Jeffrey Morgenthaler's The Best Amaretto Sour in the World recipe. Brad swapped the amaretto for a dealer's choice pick of an amaro akin to Katie Emmerson and my Kitty Leroy Fix, and I opted for Ramazzotti which often gets overlooked on the amaro shelf despite being both affordable and flavorful.
The Amaro Sour when made with Ramazzotti began with a lemon and root beer aroma. Next, sweet caramel from the amaro was balanced by the lemon's crispness on the creamy sip, and the swallow offered root beer, licorice, and orange flavors that were well supported by the Bourbon backbone.

Monday, October 16, 2017

evening redness no. 1

2 oz Beefeater Gin
1 oz Carpano Antica (Cocchi Sweet Vermouth)
1/4 oz Campari
1/4 oz Angostura Bitters
1 tsp Sugar Cane Syrup (JM Sirop de Canne)

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

Two Mondays ago, I was captivated by a recipe by Nicholas Jarrett called the Evening Redness No. 1 that I spotted on the Barnotes app. Jarrett crafted this number at Philadelphia's Franklin Mortgage and Investment Co. back in 2009, and the drink reminded me of a embittered Martinez crossed with a hint of Negroni. As a side note, the Evening Redness No. 2 varied by calling for Junipero instead of Beefeater Gin as well as Amaro Nonino instead of Campari; since I lack Amaro Nonino at home, it was an easy choice to make. I trusted Jarrett's call to shake this straight spirits drink and figured that it would yield a frothiness from the Angostura Bitters.
In the glass, the Evening Redness No. 1 shared an orange and juniper nose that preceded a rich off-dry grape sip. Next gin, clove, cinnamon, and orange flavors on the swallow rounded out the drink.

Sunday, October 15, 2017

autumn daiquiri

2 oz Mount Gay Eclipse Rum (Plantation Barbados 5 Year)
1/2 oz Lime Juice
1/2 oz Pineapple Juice
1/4 oz Cinnamon Syrup
1/4 oz Demerara Syrup
1 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe.
Two Sundays ago for the cocktail hour, I reached for the Death & Co. Cocktail Book. My search ended up in the Daiquiri variation section where I was drawn to Joaquin Simo's 2008 Autumn Daiquiri. The name reminded me of the Winter Daiquiri which used vanilla and allspice dram instead of the Autumn Daiquiri's cinnamon syrup and pineapple juice. In the glass, the Autumn Daiquiri presented the aged rum's caramel along with the syrup and bitters' cinnamon on the nose. Next, lime, caramel, and hints of pineapple on the sip led into rum, vanilla, cinnamon, and clove on the swallow.

Saturday, October 14, 2017


1 jigger Whisky (1 1/2 oz Rittenhouse Rye)
1 dash Grenadine (1/2 oz)
1 dash Benedictine (1/2 oz)
1 dash Lemon Juice (3/4 oz)

Stir with a lump of ice, add a cherry, twist a lemon peel over it, and serve with a spoon (shake with ice, strain into a cocktail coupe, and garnish with a lemon twist).

Two Saturdays ago while cooking dinner, I began perusing the pages of Boothby's 1934 World Drinks & How to Mix Them when I spotted the Southern. The drink reminded me of a Frisco Sour with grenadine as well as my Frisco Sour-Jack Rose mashup, the Frisco Rose without the apple brandy and Peychaud's Bitters. For the spirit, the book referred to whiskey as "whisky" perhaps as a throwback to Prohibition when most of the whisk(e)y was either Canadian or Scottish, and I opted for an American rye whiskey here. And for the proportions and style, I crafted this more like a Sour than a built drink.
The Southern gave forth a lemon, whiskey, and hint of pomegranate bouquet to the nose. Next, lemon and berry on the sip led into rye and herbal notes on the swallow with tart lemon and pomegranate on the finish.