Wednesday, April 26, 2017

brooklyn bridge

1 1/2 oz Bulleit Rye (Old Overholt)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Maraschino (Luxardo)
1/4 oz Ramazzotti Amaro
4 dash Chocolate Bitters (Bittermens)

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.

Two Wednesdays ago, I ventured into another new cocktail book, Pittsburgh Drinks, for my evening's libation. The inaugural recipe I selected was the Brooklyn Bridge from Christopher Kuhn of Bar Marco that seemed like the middle ground between the classic Brooklyn and Misty Kalkofen's Brooklyn Brawler. With Amer Picon being difficult to source, Christopher opted for Ramazzotti and chocolate bitters here.
The Brooklyn Bridge shared a rye and cherry nose that led into a caramel, malt, and grape sip. Next, the rye whiskey flavors on the swallow were joined by Maraschino's nutty, Ramazzotti's root beer, and the bitters' chocolate notes.

Tuesday, April 25, 2017

deep blue sea

2 oz Gin (Beefeater)
3/4 oz Cocchi Americano
1/4 oz Violet Liqueur (Rothman & Winter Violette)
2 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
Two Tuesdays ago, I reached for my new copy of Michael Madrusan and Zara Young's A Spot at the Bar and decided upon the Deep Blue Sea. That recipe was Madrusan's first drink that he ever worked on with Sasha Petraske, and overall, it reminded me of an Atty (or Attention) Cocktail without the absinthe and with Cocchi Americano instead of the dry vermouth. Once in the glass, the drink was closer to a light shade of purple rather than blue from my Rothman & Winter Crème de Violette. Next, a lemon, pine, and floral aroma greeted the nose and led into a peach-orange sip. Finally, the swallow shared juniper, ginger, and peppery flavors with a floral finish.

the birth of liquid desires

1 oz Privateer Gin
1/2 oz King's Ginger Liqueur
1/2 oz Giffard Orgeat
1/2 oz Pineapple Shrub
1/2 oz Lime Juice

Shake with ice, strain into a Pilsner (or Highball) glass, fill with ice, garnish with 2 dash Angostura Bitters and a mint sprig, and add a straw.
For Andrea's first drink at Estragon, she requested bartender Sahil Mehta's drink of the day that utilized Privateer's Tiki Gin. For a name, I proposed a few Salvador Dali painting titles, and The Birth of Liquid Desires from 1932 won out. Once prepared, the drink generated a clove, mint, and pineapple bouquet. Next, a creamy lime sip gave way to a gin, ginger, and nutty swallow with pineapple finish that later gained clove notes from the floated bitters.

Monday, April 24, 2017

death in the garden

1 oz Blanco Tequila
1/2 oz Giffard Orgeat
1/2 oz Campari
1/2 oz Lime Juice
8 leaf Mint

Shake with ice, strain into a cocktail coupe containing 1 oz Kila Cava, and garnish with a floated mint leaf.

Two Mondays ago, Andrea and I made our way down to the South End to have dinner at Estragon. For a first drink, I spotted a recipe in Sahil Mehta's drink notebook that seemed like a sparkling tequila version of his Kamayura. Later, it got dubbed the Death in the Garden after the 1956 Luis Buñuel movie.
The Death in the Garden shared a mint and agave nose that later displayed orgeat aromas. Next, a carbonated lime sip gained a bit of creaminess from the orgeat as the cava's bubbles decreased over time. Finally, the swallow offered tequila, nutty, and mellow bitter orange flavors with a minty finish.

Sunday, April 23, 2017

papa hogo

2 oz Denizen Merchant's Reserve Rum
3/4 oz Palo Cortado (or Oloroso) Sherry (Lustau Oloroso)
1/4 oz Benedictine
1/2 oz Kronan Swedish Punsch
3/4 oz Lime Juice
1/2 oz Honey Syrup
1 dash St. Elizabeth Allspice Dram (1 bsp)
2 dash Bittermens Mole Bitters

Shake with ice, strain into a Tiki mug, fill with crushed ice, and add a straw; I garnished with freshly grated nutmeg.
For a nightcap two Sundays ago, I selected a recipe that I had found from Rafa García Febles on the Barnotes app web page called the Papa Hogo. In the mug, the drink presented a nutmeg aroma from the garnish I added. Next, a lime, grape, and honey sip transitioned into a rum, nutty sherry, and tea swallow with a chocolate and allspice finish.

Saturday, April 22, 2017

:: drunk & told now available online! ::

The idea for a second book came to me on an air plane. I often think about my life directions while flying; in this case, it was on a flight to New Orleans in July 2016 for Tales of the Cocktail. I was making a list of how to advance my bar's cocktail program and my status as a bartender, and one of the list items was "Book by September 2017. 5 year anniversary [of my first book]." I knew that I should wait until the nice weather subsided, so I started on this project towards the end of November and dedicated 20-25 hours each week on top of my full time job to see this through. Here's what it's about:


Boston Cocktails: Drunk & Told is the 5 year follow-up to the 2012 Drink & Tell: A Boston Cocktail Book. The first book was described as "a cocktail historian's tour of a city he knows and love," and this book continues on with that theme with over 850 novel recipes from over 100 bars and restaurants in the Greater Boston area. In addition, there are essays on hospitality, cocktail trends, and tributes to Boston bartender greats to round out this love letter to the Boston drink scene. From famous bars and bartenders to lesser known establishments and drink slingers, this book captures the tapestry of what makes Boston truly a cocktail town.

Boston Cocktails: Drunk & Told is perfect for the home bartender, for the Boston barfly looking for a memento, and for the professional bartender seeking inspiration on improving their trade.

• 855 recipes from 102 bars and restaurants in Greater Boston
• 10 essays on hospitality
• Tributes to some of Boston bartending's allstars
• Features on the Daiquiri Time Out and other Boston phenomenons
• A by-location and by-ingredient index for this book AND for the 2012 Drink & Tell book!! Yes, for all 1360 drinks spanning 2006-2017!
http://www.barnesandnoble.com/w/boston-cocktails-frederic-r-yarm/1126217380
https://www.amazon.com/Boston-Cocktails-Frederic-Robert-Yarm/dp/0988281813/

root down

1 1/4 oz Cocchi Vermouth di Torino (Alessio Sweet Vermouth)
3/4 oz El Dorado 12 Year Rum
1/2 oz Art in the Age Root Liqueur
5 drop Bittermens Mole Bitters

Stir with ice, strain into a coupe glass, and garnish with 5 drops Laphroaig Scotch.
For my post-work shift treat two Saturday nights ago, I turned to Brad Parsons' Amaro for an answer. There, I was able to narrow it down to a recipe by Charlie Schott called Root Down that he created at Chicago's Parson's Chicken & Fish. Once mixed, Root Down greeted the senses with birch and peat smoke aromas. Next, a grape and caramel sip gave way to rum, root beer, and mint flavors.

Friday, April 21, 2017

douglas fairbanks

2/3 Gin (2 oz Beefeater)
1/3 Apricot Brandy (1/2 oz Rothman & Winter Apricot Liqueur + 1/4 oz Simple Syrup)
Juice 1 Lime (1/2 oz)
1 Egg White

Shake once without ice and once with ice, and strain into a cocktail glass; I added drops of Jerry Thomas Decanter Bitters as garnish.

After work two Fridays ago, I summoned Ted Saucier's Bottoms Up for the evening's nightcap refreshment. There, I spotted the Douglas Fairbanks recipe that was provided by Sloppy Joe's Bar in Havana, and the combination reminded me of an egg white for Peychaud's Bitters riff on a Pendennis Club Cocktail. Since Andrea was still up, I decided to split this one in two.
The Douglas Fairbanks presented apricot aromas that were accented by cinnamon and clove spice from the bitters garnish I added. Next, a creamy lime sip led into gin and apricot on the swallow. Definitely a bit less complex than the Pendennis Club given the egg's smoothing and the lack of Peychaud's Bitters' complexity, but it was still rather enjoyable as a Egg White Sour.

Thursday, April 20, 2017

san francisco treat

1 oz Fernet Branca
1 oz Averna
1 oz Dolin Blanc Vermouth

Stir with ice, strain into a double Old Fashioned glass, and garnish with a flamed orange twist (not flamed).
After my work shift two Thursdays ago, I decided to make one of the drinks that I spotted while reading through Brad Parsons' Amaro book, namely the San Francisco Treat. The recipe was crafted by Sam Levy of Meadowood in St. Helena, California, with the name being in part a tribute to how much Fernet Branca the city of San Francisco drinks and in part a nod to the Rice-A-Roni jingle. In the glass, the San Francisco Treat shared an orange aroma with hints of Fernet Branca's menthol notes. Next, a caramel sip from the amari gave way to floral and minty-herbal flavors on the swallow all while I had flashbacks to watching the Price Is Right on television as a kid.