Wednesday, September 20, 2017

healthy scratch

1 1/2 oz Bache Gabrielsen VS Cognac
1 oz Bianco Vermouth
1/4 oz Campari
1 pinch Salt

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Wednesdays ago, I went over to Ward 8 to visit my old coworker Michelle Harrington who was at the stick that night. For a first drink, I asked Michelle for the Healthy Scratch that was new on their menu. Once prepared, the drink offered a lemon and floral aroma which shared the richness of the Cognac. Next, a sweet white grape sip gave way to brandy on the swallow with an orange finish. Indeed, the pinch of salt significantly reduced the Campari's bitterness but retained its citrus-herbal complexity.

Tuesday, September 19, 2017

commando

1 1/2 oz Bourbon (Four Roses Yellow Label)
3/4 oz Lemon Juice
3/4 oz Triple Sec (Cointreau)
1 dash Absinthe (1 bsp Kübler)

Shake with ice, strain into a cocktail glass, and garnish with a lemon twist.

Two Tuesdays ago, I turned to A Spot at the Bar for recipe inspiration. There, I spied in the Sidecar variation section the Commando that was described as "a delicious Bourbon Sidecar with a cheeky dash of absinthe." The combination reminded me of a drink I used to make a regular who hated gin; I modified Sam Ross' Sunflower Cocktail to be a Bourbon drink and soon it became one of his two calls at the bar. Moreover, Drink once made me a Bourbon Corpse Reviver No. 2 that has a similar balance as the Commando.
The Commando greeted the senses with a lemon and anise nose. Next, orange and lemon on the sip preceded whiskey and tart orange on the swallow with an absinthe-herbal finish. Definitely, the dash of absinthe gave this Whiskey Daisy combination some panache.

Monday, September 18, 2017

barracuda

1 oz Gold Rum (3/4 oz Diplomatico Añejo + 1/4 oz Smith & Cross)
1/2 oz Galliano
1 oz Pineapple Juice
1/4 oz Lime Juice (*)
1/4 tsp Sugar (1 bsp Simple Syrup) (*)

Shake with ice, strain into a cocktail glass or pineapple shell, and fill with Champagne (strain into a Champagne flute containing 2 oz Willm Blanc de Blancs). Garnish with a cherry and a lime wheel (nasturium flower).
(*) Increasing to a 1/2 oz lime juice and/or dropping the sugar/simple syrup aspect would probably not be out of line here.
While editing the blog to free myself of Photobucket (who drastically changed their TOS), I spotted Scott Holliday's Whiskey-A-Go-Go that he created at Rendezvous shortly after the Galliano L'Autentico (re)release in 2009. I read my post-note that Scott was inspired by the Galliano-containing Barracuda, and I was inspired to make the original which I found in Stan Jones' 1977 Complete Barguide. Once prepared, the Barracuda offered vanilla aromas that joined my garnish choice's peppery floral notes. Next, a crisp lime with hints of pineapple led into funky rum and vanilla on the swallow with a pineapple, white wine, and anise finish.

Sunday, September 17, 2017

forbidden fruit

1 oz Boulard VSOP Calvados
1 1/4 oz Dolin Blanc Vermouth
1/2 oz Orgeat
1/2 oz Lime Juice

Shake with ice, strain into a cocktail coupe glass, and garnish with a cherry with a little bit of syrup.

Two Sundays ago, I decided to make a recipe that I had spotted on ShakeStir called the Forbidden Fruit. The recipe was created by Tom Richter of TomR's Tonic and formerly of Dear Irving in NYC for the book The Way We Ate as a way to correct the Apple-tini. Tom explained, "Instead of all the junk that goes in that drink, I use Calvados, and fresh ingredients, making this is a truly delicious, delicate, and elegant solution. The name is a double entendre of 1. the apple from Eden, and 2. the sensual aspect of the cocktail." Indeed, the recipe reminded me of how we used to make Jack Roses at a previous bar in response to a request for a Sour Apple Martini, but here the Jack Rose's grenadine and Peychaud's Bitters are swapped for orgeat and blanc vermouth.
The Forbidden Fruit greeted the nose with crisp apple with nutty unternones. Next, a creamy and crisp sip was followed by apple and nutty orgeat flavors with a crisp lime finish reminiscent of green apple.

Saturday, September 16, 2017

park genoves swizzle

2 oz Lustau Amontillado Sherry
1/2 oz Giffard Banane du Bresil
1/2 oz Velvet Falernum
1/2 oz Lime Juice
2 sprig Mint

Muddle the mint in the falernum and banana liqueur. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom. Add a straw, garnish with 2-3 dash Angostura Bitters and a mint bouquet.

Two Saturdays ago, I was inspired by some of the low proof sherry drinks that I had spotted while perusing this blog, and I decided to improvise. I was inspired by the sherry-based Platonic Julep and other drinks and took it in a Queen's Park Swizzle direction. Using sherry as a base for tropical and Tiki drinks has been an interest of mine such as in the Sherry Mai Tai and Jungle Bird, so taking it in a Swizzle direction seemed quite natural. For a name, I dubbed this one after an amazing park in Cadiz, the area of sherry production in Spain.
The Park Genovés Swizzle began with a spiced aroma filled with clove and mint notes. Next, lime meeting grape on the sip gave way to nutty and tropical banana flavors on the swallow with a return of clove and mint on the finish.

Friday, September 15, 2017

je suis le tigre

3/4 oz Wray & Nephew Overproof White Rum
3/4 oz Appleton Estate 12 Year (Appleton Reserve)
3/4 oz Bianco Vermouth (Dolin Blanc)
1/2 oz Lime Juice
1/4 oz Orgeat
1/4 oz Cherry Heering
1 bsp Benedictine
4 dash Angostura Bitters

Whip shake with 2 ice cubes, strain into a Hurricane glass, top with crushed ice, add a straw, and garnish with a mint bouquet and a brandied cherry (omit the latter).

Two Fridays ago, I decided to make a Singapore Sling variation that I had spotted on Punch Drinks. The recipe crafted by Dan Sabo of Rick's Place in Los Angeles swapped the base spirit to rum from gin, removed the soda water, and added blanc vermouth and orgeat to the mix. The changes were familiar for I have had other Singapore Sling variations that have taken the rum route such as the Lani Kai Sling as well as the touch of orgeat way such as the City of Gold Sling and the Haji Sling. I also realize that I have never written up the classic recipe despite attending a seminar on its history at Tales of the Cocktail 2016.
The Je Suis Le Tigre's mint bouquet donated greatly to the nose. Next, a creamy lime and caramel sip led into a funky rum and herbal swallow with a nutty, cherry, and clove finish.

Thursday, September 14, 2017

three mile limit cocktail

2/3 Brandy (1 1/2 oz Courvoisier VS Cognac)
1/3 Bacardi Rum (3/4 oz Privateer Tres Aromatique Overproof White Rum)
1 tsp Grenadine (1/2 oz)
1 dash Lemon Juice (1/4 oz)

Shake with ice and strain into a cocktail glass.

While looking through my blog archives, I came across the Twelve Mile Limit and realized that I had never made the Three Mile Limit that preceded it. The three mile limit was part of international law that defined a country's territorial waters due to the distance that a cannon could fire upon a target. Cannons could eventually fire further than that, but due to the curvature of the earth, the targets would not be visible on the horizon. The three mile limit was what allowed liquor bootleggers during Prohibition to set anchor and trade close to shore. Harry & Wynn's 1927 Barflies & Cocktails captured that in liquid form as listed above. As Prohibition wore on, the limit got extended to 12 miles out to make smuggling rum and other spirits harder to do. Likewise, a Twelve Mile Limit recipe was added to the drink books that included rye whiskey as a third spirit to the mix and the drink became more rum- than brandy-forward instead. Since the Twelve Mile Limit only seems to shine when a rougher rum is utilized, I opted for a funky local overproof rum to fill the role in the Three Mile Limit, namely a double pot-stilled white overproof rum from Privateer.
Barflies & Cocktails attributed the drink to "Chips" Brighton of Harry's New York Bar in Paris with the description of, "one of the effects of the Volstead act, people get busy when outside of the three miles." Once prepared, the Three Mile Limit Cocktail gave forth a fruity aroma from the grenadine and lemon that was accented by aromatic rum notes. Next, lemon and berry flavors on the sip transitioned into Cognac and funky rum on the swallow. Overall, while not too complex, it did serve as an interesting split-base Daisy that reminded me of Brick & Mortar's Bokemon Daiquiri.

miami nice

2 oz Plantation Pineapple Rum
1 1/4 oz Coconut Syrup (*)
3/4 oz Lime Juice

Shake with ice, strain into a small shaker tin (perhaps a Tiki mug, Collins glass, or double old fashioned would work well here), fill with crushed ice, garnish with a paper umbrella and a plastic mermaid, and add straws.
(*) Coconut syrup was made with dried shredded coconut steeped in coconut milk overnight, blended, strained, and cut 50:50 with simple syrup. In a pinch, 3/4 oz each of coconut milk and simple syrup would work well here.
For a drink at Firebrand Saints, Andrea asked for bartender Dave Erickson for the Miami Nice which turned out to be his drink. Once prepared, the Miami Nice did not offer much up in the aroma department but yielded a creamy coconut and lime sip. Next, the pineapple rum shined through on the swallow. Overall, simple but satisfying and delicious as a pineapple-coconut Daiquiri riff that reminded me a little of the Independent's Copacabana.

Wednesday, September 13, 2017

witch from the west

1 1/2 oz Pig's Nose Scotch
3/4 oz Carpano Antica Sweet Vermouth
1/2 oz Nux Alpina Walnut Liqueur
1/4 oz Vanilla Syrup

Build in a double old fashioned glass, add ice, and stir to mix and chill. Garnish with an orange twist and add straws.

Two Wednesdays ago, Andrea and I made our way over to Firebrand Saints for dinner and found seats at Dave Erickson and Juan Mederos' bar. For a first drink, I asked Dave for the Witch from the West that he described was Juan's drink. Juan later explained that the witch in question was a girl who liked Scotch and would ask for cocktails to be made for her. This recipe went through 5 or 6 iterations before she like it, and the drink got its final name when she left him to go back West. Since Scotch and walnut are a natural pairing such as in the Expatriot and the Sentimental Gentleman, I was definitely willing to give this a go.
The Witch from the West presented an orange aroma that later displayed more dark notes once the citrus oil dissipated. Next, a grape sip from the Carpano Antica led into Scotch and walnut flavors on the swallow with a gentle vanilla finish.