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


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


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.

Wednesday, July 12, 2017

jet setter

1 oz El Buho Mezcal
3/4 oz Giffard Pamplemousse Liqueur
3/4 oz Amaro Nonino
1/2 oz Lime Juice
3 drop Saline (1 part salt:4 part water)

Shake with ice, strain into a cocktail coupe, and garnish with grapefruit oil from a twist.

Two Wednesdays ago, I stopped by Backbar and found a seat in front of Kat Lamper. For a first drink, I was intrigued by the Jet Setter on the menu that was described as "Tart, to the point, and pleasantly pushes the smoky mezcal to the back of the plane." Kat described how bartender Lindsay Adams was inspired by the Naked & Famous and the Paper Plane, and she mashed them together. After being pleased with the results, Kat and Lindsay came up with the name "Naked on a Plane," but that was shot down by manager Sam Treadway.
The Jet Setter began its flight with a grapefruit aroma that soared into a lime, grapefruit, and orange-flavored sip. Next, the drink descended into smoky mezcal, grapefruit, and herbal notes on the swallow.

Tuesday, July 11, 2017

evergreen terrace

2 oz Johnny Drum Bourbon (Larceny)
3/4 oz Campari
1/2 oz Strega
1/4 oz Ginger Liqueur (King's)

Stir with ice and strain into a cocktail coupe.

Two Tuesdays ago, I turned to Food & Wine: Cocktails 2015 for recipe inspiration. There, I was lured in by the Evergreen Terrace by Ryan Casey of Edmund's Oast in Charleston, South Carolina, that he named for the street where the television family The Simpsons lives. I was drawn in for the combination of liqueurs reminded me of recipes by Chris Hannah such as the Rebennack, and the Campari and Strega pairing (along with a ginger element) made me think of the Count's Swizzle.
In the glass, the Evergreen Terrace shared a Bourbon and anise-minty herbal bouquet to the nose. Next, the malt and orange sip led into a Bourbon swallow accented by anise and bitter orange flavors and a ginger finish. Indeed, the Strega donated an evergreen pine-like note that seemed to support the drink's name.

Monday, July 10, 2017

look my way

1 1/2 oz Lustau Amontillado Brandy
1/4 oz Giffard Crème de Peche (Massenez)
3/4 oz Lemon Juice
1/4 oz Demerara Syrup
1 oz Dolin Blanc Vermouth

Whip shake and serve over crushed ice (shake with ice and strain into a coupe glass). Garnish with an edible pansy (ornamental pea blossom).
Two Mondays ago, I decided to make a drink by Jesse Cyr of Seattle's Rob Roy that I had spotted in the OnTheBar app drinks list. The Look My Way seemed quite light and delightful and the combination of Amontillado and peach reminded me of Death & Co.'s Moon Cocktail. While the Cobbler format was rather appropriate given the fortified wine as a base, I for some reason opted to serve this one up. Once prepared, the Look My Way gave forth a nutty sherry aroma. Next, lemon and grape on the sip led into nutty, floral, and peach flavors on the swallow.

Sunday, July 9, 2017


2 oz Plantation Stiggins' Fancy Pineapple Rum
1 Sugar Cube
6 dash Peychaud's Bitters

Muddle the sugar cube with the bitters and a splash of water. Add rum and ice, stir, strain into a rocks glass pre-rinsed with Herbsaint, and garnish with a lemon twist.
Two Sundays ago, Andrea and I ventured down to Trina's for dinner. For a cocktail, I asked if bartender Isaac Sussman could make a Sazerac with Plantation's pineapple rum. I remember the first time I had a Rum Sazerac was in New Orleans in 2010 with the D-Day Sazerac; for that drink, the idea was a thought process of what sort of Sazerac could be made if U-Boats had prevented whiskey or brandy from getting to New Orleans during World War II. Years later, I began spotting recipes for Rum Sazeracs in mid-century drink books, so apparently it was not all that novel of an idea and perhaps stemmed from post-Prohibition or World War II whiskey shortages. Here, with the Stiggins' Fancy Pineapple Rum, the barrel notes carried the structure of the drink and the pineapple flavors added a tropical note on the finish and made this quite the delight to quaff.

Friday, July 7, 2017


2/3 Spey Royal Scotch (1 1/2 oz Pig's Nose)
2 dash Dry Vermouth (3/4 oz Noilly Prat)
2 dash Maraschino (3/8 oz Luxardo)
1 dash Picon Bitters (3/8 oz Torani Amer)

Stir with ice and strain into a cocktail glass.
Two Fridays ago, I decided to make a recipe that I had spotted the night before in the whisk(e)y section of Pioneers of Mixing at Elite Bars: 1903-1933 book. The Majestic read in my mind like a Scotch Brooklyn, and I was game to see how changing the rye to something barley and smoky would effect things. Once prepared, the Majestic gave forth a Scotch and dark orange nose. Next, malt, caramel, and a hint of cherry on the sip was followed by Scotch, nutty, and bitter orange notes on the swallow. While similar in flavors, the Majestic's Scotch backbone took the drink in a different direction than my go-to Brooklyn spirit of Old Overholt (I find Rittenhouse to be too domineering and distracting) given the sharper notes.

Thursday, July 6, 2017


2/3 Scotch (2 oz Pig's Nose)
2 dash Dry Vermouth (1/2 oz Noilly Prat)
2 dash Dubonnet (1/2 oz Bonal)
1 dash Angostura Bitters

Stir with ice, strain into a cocktail glass, and garnish with a green olive (omit).
Two Thursdays ago, my curiosity for a new cocktail recipe led me to Pioneers of Mixing at Elite Bars: 1903-1933. There, I found the Administrator that seemed like the Chancellor with the port swapped for a quinquina especially given the title-like drink name. Once mixed, the Administrator provided a lightly peated Scotch nose. Next, malt and a dry red grape on the sip transitioned into Scotch, earthy, and herbal flavors on the swallow with a quinine and allspice finish.

Wednesday, July 5, 2017


1 oz Lemon Juice
3/4 oz Galliano (Galliano L'Autentico)
3/4 oz Cointreau
1 1/4 oz Cognac (Camus VS)

Shake with crushed ice and pour into an Old Fashioned glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a lime wheel (spent half lemon shell and mint sprig).

Wednesday two weeks ago, I was in a Tiki mood, and I looked to Beachbum Berry for something that I had glossed over in the past. The uncovered number that I selected was Steve Crane' Sundowner that he concocted at the Sheraton Waikiki Resort in the 1960s that appeared like a Galliano-infused Sidecar. Moreover, this recipe published in Remixed reminded me of Benedetto's Maitalia which paired Galliano with triple sec in a Mai Tai riff.
The Sundowner gave forth vanilla and tropical citrus aromas before I added the garnish, and the mint dominated the nose afterwards. Next, orange and lemon notes on the sip led into Cognac, orange, and vanilla in an almost mango-like flavor on the swallow with a star anise finish.

Tuesday, July 4, 2017

jasmine's cooler

3/4 oz Gin (Tanqueray)
3/4 oz Campari
3/4 oz Triple Sec (Cointreau)
3/4 oz Lemon Juice

Shake with ice and strain into a Collins glass with soda water (2 oz). Top with ice and garnish with a lemon wedge (lemon wheel).

Two Tuesdays ago, I turned to Michael Madrusan's A Spot at the Bar for my evening's drink. There, I spotted the Collins-elongated variation on the Jasmine called the Jasmine's Cooler that the author strangely credited, "Inspired by the Jasmine Cocktail, by Robert Hess." The drink is generally credited to Paul Harrington and was published in his 1998 book Cocktail; Harrington provided the history that he created it for Matt Jasmine with the Pegu Club. With the Pegu's lime and Angostura Bitters swapped for lemon and Campari in the Jasmine, Harrington declared that his balance was on the tart side to seem more like grapefruit juice. True, Robert Hess' tome was in our collection earlier and easier than it was to come by Harrington's out-of-print book at a decent price, but Hess properly attributed it to his fellow Seattle neighbor.
Misattribution aside, the Jasmine's Cooler was a delight to drink. The freshly cut lemon garnish loaded the air with citrussy aroma. Next, a carbonated grapefruit-flavored sip led into gin and Campari's bitter orange than melded into more grapefruit notes at time on the swallow.

Monday, July 3, 2017

hissy fit

1 1/2 oz Old Grand-Dad Bourbon (OGD Bonded)
1/2 oz Lemon Juice
1/2 oz St. Germain (St. Elder)
1/2 oz Crème de Cassis (Massenez)

Shake with ice and strain into a rocks glass with ice (cocktail coupe sans ice).
On Monday two weeks ago, I set forth on my drinking adventure by opening up the Brooklyn Bartender. There, I was drawn to the Hissy Fit by Josh Ropson of the Vanderbilt for the combination of the highs of elderflower liqueur and the lows of crème de cassis reminded me of the Lion Tamer from Beretta. Once in the glass, the Hissy Fit shared floral, red fruit, and Bourbon aromas. Next, dark fruit and lemon combined into an almost grapefruit flavor on the sip, and the swallow gave forth whiskey, currant, peach, and floral notes.

Sunday, July 2, 2017

scorpion reef

1 oz Mezcal (Montelobos)
1 oz Gold Jamaican Rum (Smith & Cross)
1 oz Pineapple Juice
3/4 oz Lemon Juice
3/4 oz Orgeat
2 dash Chocolate Bitters (Bittermens)

Build in a stemless water glass (Collins), fill with crushed ice, and swizzle to mix and chill. Top with crushed ice and garnish with 5-6 dash Angostura Bitters and a sprinkle of Chinese 5-spice powder.

Two Sundays ago, I decided to make a recipe that I had spotted on the Imbibe website called the Scorpion Reef. The recipe was created by Marshall Davis of Raleigh's Gallo Pelón Mezcaleria, and Marshall attributed his inspiration to a smoked pineapple flan dessert. Like the Scorpion Bowl, the Scorpion Reef contained rum, orgeat, and lemon; instead of brandy and orange juice in a bowl format, the recipe opted for mezcal, pineapple juice, and molé bitters in a Swizzle.
The Scorpion Reef offered up clove and cinnamon notes from the bitters and star anise from the 5-spice powder to the nose. Next, lemon, pineapple, and caramel on the sip gave way to smoky, rubbery, and funky spirit notes on the swallow with a nutty and chocolate-tinged finish. Overall, the combination of the mezcal with the Smith & Cross Rum created a pleasantly extra funky taste sensation that was mollified by the pineapple and orgeat components.

Saturday, July 1, 2017


2/3 Rye (1 1/2 oz Old Overholt)
1 dash Pineapple Juice (1/2 oz)
1 dash Benedictine (1/2 oz)
2 dash Sweet Vermouth (1/2 oz)
1 dash Picon (1/4 oz Torani Amer)

Shake with ice and strain into a cocktail glass.

Two Saturdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as the guide for my evening's libation. In the American whiskey section, I became curious about the Ramon which seemed like a Creole Cocktails with the addition of pineapple juice. Since Picon and pineapple go so well together such as in the Oriente, I was definitely curious to see the result.
The Ramon began with a whiskey and bitter herbal bouquet. Next, grape and malt on the sip led into rye and a pineapple-bitter orange combination on the swallow with a herbal finish.