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

southern

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.

Friday, October 13, 2017

stigmata

1 1/2 oz Cognac (Camus VS)
1 oz Dolin Blanc Vermouth
1/2 oz Nardini Amaro

Stir with ice, strain into a cocktail coupe, and garnish with a floated mint leaf.
After enjoying the Great Satan, I decided to make another recipe by Philadelphia bartender Paul MacDonald. The drink I made two Fridays ago was another straight-spirits Negroni-esque number that I spotted in the OnTheBar site called the Stigmata. Once prepared, the Stigmata gave forth mint aromas over dark notes from the aged brandy and the amaro's caramel. Next, caramel paired with sweet white grape on the sip, and the swallow supplemented the Cognac notes with herbal, chocolate, and mint elements from the vermouth and Nardini Amaro. Indeed, the mint garnish prepared the palate some of the amaro's botanical flavors on the finish.

Thursday, October 12, 2017

commando bird

1/2 oz Lime Juice
1 1/2 oz Pineapple Juice
1/2 oz Passion Fruit Syrup
1/2 oz Campari
1 1/2 oz Doctor Bird or Plantation Original Dark Rum (Plantation Dark)

Shake with crushed ice and pour into a glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). I garnished with nasturtium flowers and added a straw.

Two Thursdays ago, I decided to make a drink that I had spotted on El_Nova_1's Instagram called the Commando Bird. The drink is a Jungle Bird riff crafted by Jason Alexander (a/k/a the Tiki Commando) of the Tacoma Cabana and Rum Bar. Here, the main variance from the late 1970s classic is that the simple syrup was switched to passion fruit syrup. Given how well Campari and passion fruit pair such as in the Novara, I was definitely intrigued. Moreover, the drink reminded me of the Urban Bird that I collaborated on for a drink of the day that swapped the classic's pineapple juice and simple syrup for orange juice and passion fruit syrup, and also the Aperol and gin 'I'iwi Bird came to mind.
In the mug, the Commando Bird donated a peppery floral aroma from my choice of nasturtium blossom garnish. Next, lime, pineapple, and a tropical note from the passion fruit filled the sip, and the swallow showcased the dark rum and the Campari-passion fruit bitter tropical flavors.

Wednesday, October 11, 2017

hercules

2 oz Lustau Amontillado Sherry
1/2 oz Campari
1/2 oz Passion Fruit Syrup
1/2 oz Orgeat
1/2 oz Lemon Juice
2 dash Bittermens Molé Bitters

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, garnish with mint sprigs, and add a straw.

Two Wednesdays ago, I decided to remake my submission to the 2017 Lustau Solera Stand Out competition. I was inspired by my Negroni Week offering that melded the classic Negroni with the 1960s Tiki drink the Saturn that I called the Negroni on Saturn. In remembering how well Amontillado and Oloroso sherry go well with nutty orgeat and tropical passion fruit, I rearranged the drink to make a sherry-driven Tiki drink with sherry subbing in for gin and sweet vermouth in my mashup and with molé bitters taking the place of the falernum as the spice element. For a name, I kept the god theme of the Saturn and went with a related one, Hercules, who was allegedly buried in Cadiz, Spain, the center of sherry production.
The Hercules began with a mint aroma that led into a creamy grape sip with hints of lemon. Next, the swallow was nutty from the sherry and orgeat with passion fruit softening Campari's bitterness, and it ended with a chocolate and passion fruit finish.

Tuesday, October 10, 2017

aku aku

Juice 1 Lime (1 oz)
8-10 leaf Mint (10 leaves)
1 dash Rock Candy Syrup (1/2 oz Simple)
1/2 slice Pineapple (1 oz Pineapple Juice)
1/2 oz Peach Liqueur (Briottet Crème de Pêche de Vigne)
1 oz Light Puerto Rican Rum (Angostura White Oak)

Blend with ice (~8 oz) and pour into a large cocktail glass (water goblet). I garnished with a mint sprig and a nasturtium blossom.
Two Tuesdays ago, I reached for Trader Vic's 1972 edition of his Bartender's Guide where I spotted one of his originals, the Aku Aku. The recipe appeared to be his take on Don the Beachcomber's circa 1940 Missionary's Downfall with rock candy syrup instead of honey. Once prepared, the Aku Aku gave forth a glorious mint aroma. Next lime and pineapple mingled on the sip, and the swallow offered complementary rum, peach, and mint flavors.

Monday, October 9, 2017

part-time lover

1 1/2 oz Blanco Tequila (Cimarron)
1/2 oz Aperol
1/2 oz Elderflower Liqueur (St. Elder)
3/4 oz Lemon Juice
2 dash Angostura Bitters

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

Two Mondays ago for the cocktail hour, I turned to Imbibe Magazine online where I had bookmarked the Part-Time Lover created by Jon Weimorts at Los Angeles' Idle Hour. Indeed, the combination of Aperol, elderflower, and lemon reminded me of Paul Clarke's Dunniette and Josh Childs' Shaddock. Here, the spirit was tequila with an added spiced complexity from Angostura Bitters.
While the recipe prescribed an on-the-rocks presentation, I was more in the mood for an up drink and served it as such; I was also out of grapefruit, so I switched the twist identity to orange. With this change in garnish, the orange oil brought out the Aperol aroma on the nose. Next, lemon juice and Aperol's orange combined to generate an almost tangerine flavor, and the swallow gave forth tequila, rhubarb, and elderflower flavors with clove-driven bitters on the finish.

Sunday, October 8, 2017

mambo #5

1 1/2 oz Reposado Tequila (Lunazul)
3/4 oz Lime Juice
1/2 oz Kronan Swedish Punsch
1/2 oz Orgeat
1/4 oz Campari

Shake with ice, strain into a double old fashioned glass with crushed ice, and garnish with a mint sprig and orange peel.

Two Sundays ago, I was looking through the OnTheBar drink directory when I spotted the Mambo #5 by Ian Kearney of Manhattan's The Daisy. The combination of tequila, Campari, and orgeat reminded me of Death in the Garden, and the Swedish punsch element seemed like it would complement the tequila and Campari as described in my Swedish punsch cheat sheet. So overall, I was definitely looking forward to trying this combination.
Once prepared, the Mambo #5 offered an orange and mint bouquet to the nose. Next, a creamy lime sip led into swallow which saw tequila's herbal flavors melding into the punsch's tea notes as well as the nutty orgeat working well with the Campari's bitter orange. Overall, the combination reminded me of the tequila Mai Tai called the Pinky Gonzalez with a touch of the Bitter Mai Tai thrown in too.