Wednesday, July 26, 2017

strangers with candy

1 1/2 oz Cynar 70
1/2 oz Giffard Banane du Bresil
1/2 oz Orgeat
1/2 oz Lemon Juice
1 Egg

Shake once without ice and once with ice, strain into a rocks glass, and garnish with 3 drops Peychaud's Bitters.

For a post-dinner drink at Estragon, I was lured in by an egg drink called Strangers with Candy. Sahil Mehta described how this combination came across like a banana milkshake, and he named it after the television show on Comedy Central. I was unsure whether the citrus in this combination negated it being a Flip or whether designations like Royal Sour existed like they do for Fizzes. Regardless, I was definitely game to try this weird Cynar drink especially since crème de banana worked so well with that amaro in the Banana Cup #1.
The Strangers with Candy began with a banana and anise aroma that later gained more almond notes on the nose. Next, a creamy and tropical sip gave way to funky and banana flavors merging into a nutty almond on the swallow.

Saturday, July 22, 2017

new idea

1/2 jigger Sherry (1 1/2 oz Lustau Amontillado)
1/2 Gancia Vermouth (1 oz Cocchi Sweet)
2 dash Pineapple Juice (3/4 oz)
1 dash Picon Bitters (1/2 oz Torani Amer)

Shake with ice and strain into a cocktail glass.
When I got home late from working a private event at the restaurant, I desperately needed to treat myself to a nightcap; however, I also had to get up a few hours later to open the bar for brunch. Therefore, I looked to the fortified wine section of Pioneers of Mixing at Elite Bars: 1903-1933 for a low-proof solution. In those pages, I was lured in by the New Idea which split the base between sherry and vermouth and accented the combination with pineapple and Amer Picon. I interpreted the sherry and vermouth calls as Amontillado and sweet vermouth and balanced the drink accordingly. Once in the glass, the New Idea proffered a nutty sherry and dark orange bouquet. Next, grape with some pineapple notes on the sip led into nutty sherry, earthy herbal, and orange flavors on the swallow.

Friday, July 21, 2017

the last laph

3/4 oz Laphroaig Select (10 Year)
3/4 oz Ginger Liqueur (The King's Ginger)
3/4 oz Pineapple Juice
3/4 oz Lemon Juice
3 dash Absinthe Verte (1 bsp Kübler)

Shake with ice, strain into a cocktail coupe, and garnish with a mint sprig.

After my work shift two Fridays ago, I was more than ready to make a drink for myself for a change. From the recipes that I had bookmarked, the Last Laph that I had spotted in Imbibe Magazine seemed to match my mood. The recipe was crafted by Justin Lavenue of the Roosevelt Room in Austin, and his recipe reminded me of the Laphroaig Project riff called the Pineapple Project; moreover, the Scotch and absinthe also reminded me of the Morning Glory Fizz to complement the Last Laph's shared structure of another famous hangover cure, the Corpse Reviver #2.
The Last Laph proffered a mint and peaty smoke nose. Next, lemon and pineapple notes on the sip preceded smoky Scotch and ginger on the swallow that melded into an anise-herbal finish.

Wednesday, July 19, 2017

south side royale

2 oz Gin (Beefeater)
3/4 oz Lemon Juice (1/2 oz)
1/2 oz Simple Syrup
8-10 leaf Mint (8 leaf)

Shake with ice and strain into an ice-filled Collins glass with 1-2 oz Champagne (a flute glass containing 2 oz Willm Blanc de Blancs garnished with a mint sprig and a long lemon twist).

On Wednesday two weeks ago, I began searching for a recipe to utilize the fresh bottle of sparkling wine I had just bought. In Paul Clarke's The Cocktail Chronicles book, I referenced all of the recipes calling for Champagne, and I was drawn to the South Side's page which had a bunch of variations include the South Side Royale. Given that my mint patch is looking beautiful this year (opposed to last year due to the drought and my over-harvesting to supply the work bar), I was definitely game to give this one a go. Moreover, I was also surprised that I had never written up the South Side itself here despite enjoying many in my lifetime -- perhaps I'll remedy that in a bit.
The South Side Royal provided a mint and lemon aroma that was supplemented by the garnish choice. Next, a carbonated lemon and white wine sip gave way to gin and mint on the swallow with a mint and white wine finish.

Monday, July 17, 2017

lasting

2/3 Rye Whiskey (2 oz Old Overholt)
1/3 Apricot Brandy (1/2 oz Rothman & Winter)
2 dash Lemon Juice (1/2 oz)
1 dash Angostura Bitters

Shake with ice and strain into a cocktail glass; I added a lemon twist.
For my Monday evening nightcap two weeks ago, I began searching in Pioneers of Mixing at Elite Bars: 1903-1933 for a recipe. There, I uncovered the Lasting that reminded me of a Pendennis Club in feel (and perhaps the Fine and Dandy as well). In the glass, the Lasting gave forth a lemon and apricot bouquet. Next, a dry lemon and malt sip moved into rye, apricot, and clove on the swallow.

Sunday, July 16, 2017

planter's rum punch

2 oz Lime Juice
1 oz Grapefruit Juice
1 oz Gold Puerto Rican Rum (Diplomatico Añejo)
1 oz Dark Jamaican Rum (Coruba)
1 oz Rhum Barbancourt (8 Year)
1 oz Honey Syrup
1 tsp Grenadine (1/4 oz)
2 dash Angostura Bitters

Shake with ice and pour into a tall glass (shake with ice, strain into a Collins, and add ice). Garnish with a pineapple slice and cherry (mint sprig and flowers).
Two Sundays ago, I ventured into Beachbum Berry's Remixed for something refreshing to end the night. There, I spotted the Planter's Rum Punch created by Dick Moano during the 1950s for his restaurants that included the Aku-Aku in Las Vegas, the Islander in Beverly Hills, and the Cambodian Room in Palm Springs. Once prepared, my choice of garnish added mint notes over the honey, rum funk, and hints of citrus aroma. Next, lime, grapefruit, and honey on the tart sip led into funky rum, floral, allspice, and clove flavors on the swallow.

Saturday, July 15, 2017

deauville crusta

3/4 oz Lustau Brandy
3/4 oz Coquerel Calvados
3/4 oz Clement Creole Shrubb Orange Liqueur
3/4 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice, strain into a narrow cocktail or wine glass rimmed with sugar, and garnish with a long wide lemon peel wrapped around the glass' top inner diameter.
Two Saturdays ago for drink of the day at Loyal Nine, I decided to merge two New Orleans cocktails. The first was the Crusta created by Joseph Santini in 1852 that was the first recorded cocktail containing citrus (not the first drink, but the first with the classic spirits, sugar, bitters, and water structure) and the combination of brandy, orange liqueur, and lemon with a sugared rim perhaps morphed into the Sidecar. In figuring out what to do for the recipe, I stuck with the idea of a Brandy Crusta and selected the 1930s Deauville that I always think of as a Hoop La with the Lillet swapped for apple brandy or perhaps the cousin of the Between the Sheets. To take the Deauville into the proper cocktail format, I added a dash of bitters and figured that the sugared rim of the Crusta would compensate for any tartness or bitterness from its addition.

Friday, July 14, 2017

constantine

2/3 Gin (2 oz Beefeater)
2 dash Sweet Vermouth (3/4 oz Cocchi)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Absinthe (1 bsp Kübler)
2 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass.
After work two Friday ago, I ventured into Pioneers of Mixing at Elite Bars: 1903-1933 to discover a quirky gem inside. There, I decided on the Constantine that read like a Martinez with absinthe or perhaps an Improved Sweet Martini. Being a big fan of the Martinez, I was game at trying this herbal variation. Once in the glass, the Constantine gave forth an anise aroma from the absinthe. Next, the vermouth's grape mingled with the Maraschino's light cherry on the sip, and the swallow imparted gin, herbal, and nutty flavors with an anise finish.

Thursday, July 13, 2017

3's away

1 1/2 oz London Dry Gin (Beefeater)
3/4 oz Calvados (Boulard VSOP)
3/4 oz Cocchi Americano
5 leaf Mint

Stir with ice, strain into a cocktail coupe, and garnish with grapefruit oil.
After getting home from my work bar shift two Thursdays ago, I reached for Food & Wine: Cocktails 2015 and found the 3's Away. The recipe was crafted by once-Boston now-San Francisco bartender Chad Arnholt at Trick Dog. Chad created this combination for a guest who had a stomachache and wanted something mint and citrus noted without the acidity of the juice. Once prepared, the 3's Away proffered a grapefruit and mint aroma. Next, apple and citrussy wine on the sip gave way to gin, mint, and more apple notes on the swallow.