Monday, March 18, 2024

ms. dalloway

1 1/2 oz Old Overholt Rye Whiskey (86°)
1/2 oz Aperol
1/2 oz Ginger Syrup
3/4 oz Lemon Juice

Shake with ice, strain into a double old fashioned glass with a large ice cube, and garnish with a lemon wheel (served up in a coupe).
Two Mondays ago, I returned to an online set of recipe flashcards for the John Dory Oyster Bar in New York City, and I landed on the Ms. Dalloway that seemed like an intriguing orange-ginger Whiskey Sour. While the cards did not list a serving style, I was able to derive it from a photo in a 2010 The Wallstreet Journal article (although I decided to serve it up in a coupe since I was not going to be lingering on it). Once prepared, the Ms. Dalloway greeted the senses with orange and ginger aromas. Next, lemon and orange notes on the sip sashayed into rye, orange-herbal, and ginger flavors on the swallow.

Sunday, March 17, 2024

long look back

1 oz Woody Creek Rye Whiskey (Rittenhouse)
3/4 oz Toki Whisky (Kavalan Classic)
3/4 oz Amaro Braulio
1/2 oz Demerara Syrup 1:1
3 dash Angostura Bitters

Build in a double old fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.
Two Sundays ago, I pulled up a recipe from Punch magazine in their article on Manhattan variations called the Long Look Back by Kacie Lambert at Stay Gold in Manhattan. Although this felt more like a Toronto variation than a Manhattan, I was definitely in the mood for a Braulio cocktail, and the combination reminded me a little of the Peloni. Once assembled, the Long Look Back welcomed the nose with orange, caramel, pine, and clove aromas. Next, the caramel continued on into the sip where it was chased by rye spice, minty, caramel, pine, and clove flavors on the swallow.

Saturday, March 16, 2024

this is not berlin

1 oz Mezcal (Peloton de la Muerte)
1 oz Reposado Tequila (Cimarron)
3/4 oz Cynar
1/4 oz Pamplemousse Grapefruit Liqueur (St. Elder)
1/4 oz Cinnamon Syrup
1 dash Grapefruit Bitters (Bittermens)

Stir with ice, strain into a doube old fashioned glass with a large ice cube, and garnish with a grapefruit twist.
When writing up the Testadura with rum, Cynar, and cinnamon syrup, I became inspired to riff on the idea. I brought in grapefruit liqueur to complement the cinnamon from the Hawaiian War Chant, and mezcal, grapefruit liqueur, and Cynar worked so well in the Tres Amigos. For a name, I dubbed it This is Not Berlin after a 2019 coming-of-age movie set in Mexico City and centered around a nightclub. Once prepared, the drink showcased a grapefruit, cinnamon, vegetal, and smoke bouquet. Next, a semi-sweet sip flowed into smoke, vegetal, grapefruit, and cinnamon flavors on the swallow.

Friday, March 15, 2024

bitter sweet

1/2 oz Diplomatico Rum (Diplomatico Riserva Exclusiva)
1/2 oz Smith & Cross Rum
1 oz Lustau East India Solera Sherry
3/4 oz Campari
1/4 oz Demerara Syrup
4 drop Dutch Colonial Bitters (6 drop Tempus Fugit Abbott's)

Stir with ice, strain into a double old fashioned glass with a large ice cube, and garnish with an orange twist.
Two Fridays ago, I returned to the online recipe flashcard set for the Dorrance in Providence, Rhode Island. There, I spotted the Bitter Sweet from their 2012 menu that seemed to be a curious sherry take on the Right Hand cocktail. In the glass, the Bitter Sweet donated an orange oil, caramel, dark orange, and tropical funk aroma. Next, grape and caramel notes on the sip sailed into funky rum and bitter orange flavors on the swallow with a clove spice finish.

Thursday, March 14, 2024

pollinator

2 oz Banhez Mezcal (Peloton de la Muerte)
3/4 oz Honey-Ginger Syrup (3/4 oz 1:1 Honey Syrup + 2 coins Ginger, muddled)
1/4 oz Lemon Juice (1/2 oz)
1/4 oz Aveze Gentian Liqueur (Suze)

Shake with ice, strain into a single old fashioned glass, and garnish with orange oil from a twist.
Two Thursdays ago, I opened up an online recipe flashcard set for Deep Ellum when they were back in Allston. There, I was drawn in by the Pollinator that was created circa January 2020 or before, and it reminded me of a gentian-embittered mezcal Penicillin; moreover, it seemed like a step further from the bar's tequila-based Little Branch but with smoke and gentian liqueur in the mix. Once prepared, the Pollinator landed on the nose with orange, floral, vegetal, and smoke aromas. Next, honey and lemon on the sip flew off to smoky, vegetal, bitter herbal, and ginger spice flavors on the swallow.

Wednesday, March 13, 2024

the violet touch

2 oz Rittenhouse Rye Whiskey
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/2 oz Amaro Sfumato
2 spray Tobacco Bitters (2 dash Smoking Ban Bitters) (*)

Stir with ice, strain into an old fashioned glass with a large ice cube, and garnish with an orange twist.
(*) Yes, drinking tobacco-infused spirits can be dangerous, but in a dash-wise and non-potable format, tobacco bitters are rather safe for the vast majority of people (although frowned upon by the TTB). See link for math and toxicity information.
Two Wednesdays ago, I went back to the online flashcard sets for Chicago's The Violet Hour, and there, I landed on The Violet Touch from their 2022 menu. The drink's Old Fashioned stylings with Pedro Ximenez sherry and Sfumato as modifiers was one that I last saw in the Besitos de Abuelita and was first experienced in the Cold was the Ground (which inspired me to create the Slowly Goes the Night). In the glass, The Violet Touch reached out with an orange, roast, and herbal aroma. Next, dried fruit and roast notes on the sip grasped towards rye, char, bitter herbal, and dried cherry flavors on the swallow.

Tuesday, March 12, 2024

hay there

3/4 oz Zubrowka Bison Grass Vodka
3/4 oz Dolin Genepy Liqueur
3/4 oz Giffard Pamplemousse Grapefruit Liqueur
3/4 oz Lime Juice

Shake with ice and strain into a cocktail coupe.
Two Tuesdays ago, I ventured down to Backbar in Somerville for Jesse Lane's First Fifty challenge that he needed to complete before becoming a full-fledged bartender there. Off the list, I selected the Hay There, and I was able to utilize the KindredCocktails database to learn that it was created by James Lamont at Backbar in Summer 2016. Once prepared, the Hay There led off with a lime, bright herbaceous, and grapefruit aroma. Next, lime and grapefruit notes on the sip greeted herbal, grapefruit, and cinnamon flavors on the swallow. The overall balance and feel here reminded me of the Aqueduct.

Monday, March 11, 2024

darkness at the edge of town

1 oz Smith & Cross Rum
1 oz Pierre Ferrand Cognac (Monnet VSOP)
1 oz Carpano Antica Sweet Vermouth (Cocchi)
1 tsp Benedictine
2 dash Angostura Bitters
2 dash Peychaud's Bitters

Stir with ice and strain into an old fashioned glass with a large ice cube.

Two Mondays ago, I returned to an online recipe flashcard set for the Franklin Mortgage & Investment Co. in Philadelphia, and I selected the Darkness on the Edge of Town. I was able to date the drink by way of an October 2010 article on Grubstreet about the menu launch. It appeared like a Smith & Cross Vieux Carré riff akin to the Smith & Cross-laden D-Day Sazerac, and the name was perhaps a Bruce Springsteen reference. Al Sotack confirmed that it was named after Bruce's 1978 album, and when I inquired if the recipe was his or Colin Shearn's, he replied, "It's just funny in context cause I don't even think [Colin] likes the Boss. It's mine." Colin retorted, "Bruce isn’t even my colleague much less the boss."
The Darkness on the Edge of Town proffered a pineapple-like rum funk and clove bouquet to the nose. Next, grape and caramel notes on the sip stepped aside for funky rum, rich Cognac, herbal, and allspice flavors on the swallow.

Sunday, March 10, 2024

josé's redemption

1 1/2 oz Amaro Montenegro
1 oz Lemon Juice
1/2 oz Cynar
1/2 oz Simple Syrup

Shake with ice and strain into a cocktail coupe.
Two Sundays ago, I selected the Session Cocktails book by Drew Lazor and the editors of Punch from my shelves. There, I was lured in by José's Redemption by Ezra Star at Drink in Boston for a regular who just had a big meal upstairs at Menton. The concept struck a chord with me since my usual bar station at Drink was closest to the back door where Menton captains would sneak down guests and often sit them at the bar seats in front of me. This two amaro Sour began with clementine and herbal aromas. Next, lemon, orange, and caramel notes on the sip flipped to tangerine, herbal, and cinnamon flavors on the swallow.