Friday, October 21, 2016

kona swizzle

Juice 1/2 Lime (1/2 oz)
1/2 oz Orgeat
1/2 oz Barbados Rum (Plantation 5 Year Barbados)
1 oz Siegert's Bouquet Rum (Angostura 7 Year)

Build in a 12 oz Sling glass, fill with crushed ice, and swizzle to mix and chill. Decorate with a spent lime shell, fresh mint, and a fruit stick (omit).
After my bar shift two Fridays ago, I selected Trader Vic's 1974 Rum Cookery & Drinkery to help me with my late evening's adventures. For a nightcap, I searched for recipes marked Trader Vic originals and selected the Kona Swizzle since the combination of a pair of rums, orgeat, and lime seemed like it could do no wrong. Indeed, the drink gave forth an intriguing floral note from the mint combining with the spent lime rind on the nose. Next, the orgeat's creaminess was complemented by the aged rums' caramel and countered by the lime's crispness on the sip, and the swallow began with the aged rums and the orgeat's earthy nuttiness before returning to hints of tart lime on the finish.

Thursday, October 20, 2016

:: mxmo mashups wrap up ::

For Mixology Monday 112, I decided to honor a technique for drink creating that has served me well in everything from drink of the day generation to cocktail competitions -- namely merging two (neo)classic recipes into one in what I dub a "mashup." One of the bars in town called Backbar has helped to instill this appreciation through their drinks of the day as well as their generous love of discussing cocktails and their construction in general. So as a way of paying it forward, I wanted to provide others with this lesson by way of a Mixology Monday. Please read the announcement post for more information, but without further ado, here are the submissions!
• Gary Elliot of Doc Elliot's Mixology took the Blood and Sand and merged it with another equal parter, the Corpse Reviver #2, to make the Corpse in the Sand.
• The Simple Headphone Mind was Dagreb of Nihil Utopia's merging of a Japanese with a Blue Grass Mai Tai. I believe this is the first fully brandy driven Mai Tai I have ever seen!
• What happens when you merge a Clover Club with a Tom Collins? Stacy Markow discovers the yumminess in the Clover Collins!
• Katie of the Garnish Blog focused on Scotch and took the classic Rusty Nail and found its hammer with the neoclassic Penicillin. She nerded out about microbiology (and whisky) and dubbed this one the Dram Positive.
• Adam of Mr. Muddle took his Boston hometown to heart and took the classic Ward Eight and meshed it with Misty Kalkofen's neoclassic the Maximillian Affair for the Maxi's Ward.
• Rachel of the Stirred Blog keeps the Boston loving alive by being inspired by a classic drink she had at local bar and conjuring the Colleen's Kiss by mashing up a Colleen Bawn and a Widow's Kiss.
• Craig Eliason via eGullet was also inspired by the Rusty Nail and took the Scotch focus further with the Rob Roy to make the Roysty Nail monster.
• I, Frederic of the Cocktail Virgin blog, was actually the first submitter but I am putting myself last. I actually had this drink ready when I wrote the announcement post. For one of my drinks of the day, I took the Boston version of the Jack Rose (lemon not lime with the addition of Peychaud's Bitters) and smooshed it with the Frisco Sour for the Frisco Rose (instead of the Jack Frisco/Frisco Jack).

Thank you all for granting me permission to guide you in this drink making exercise and playing along so well and so graciously! Keep those mixing spoons and shaker tins moving as we see what November may bring...


2/3 Rye Whiskey (1 1/2 oz Sazerac)
1/3 Sherry (3/4 oz Lustau East India Solera)
1 dash Yellow Chartreuse (1/4 oz)
1 dash Picon (1/4 oz Amer Picon)
1 dash Dry Vermouth (1/4 oz Noilly Prat)

Stir with ice and strain into a cocktail glass.
After my shift two Thursdays ago, I selected Pioneers of Mixing at Elite Bars: 1903-1933 as my spirituous guide to locate a nightcap. There, in the whiskey section was a Brooklyn-like number called the Pansy with Yellow Chartreuse instead of the Maraschino and sherry in addition to the dry vermouth. Once stirred and strained, the Pansy gave forth grape aromas with a hint of rye. Next, the grape shined through on the sip along with the rye's malt, and the swallow was a combination of the rye and herbal notes with a slightly nutty and bitter finish.

peruvian necktie

1 1/2 oz Encanto Pisco
1/2 oz Benedictine
1/2 oz Rothman & Winter Apricot Liqueur
1/2 oz Lime Juice
10 drop St. George Absinthe

Shake with ice, strain into a coupe, and garnish with a knotted orange twist.
For my drink of the day at Loyal Nine two Thursdays ago, I was inspired by the name of choke hold in submission grappling called the Peruvian Necktie. Clearly, the spirit had to be pisco, and I decided to go the Benedictine-apricot liqueur direction after spotting the recipes for the Mayfair Sour and Silk Road Sour on the blog. Here, the sweetness was countered by lime juice, and the herbal notes were brightened by a light touch of absinthe since Angostura took the drink in a very dark direction. To tie it back to the name, I garnished with a knotted long orange twist.

Wednesday, October 19, 2016

leaf peeper

1 oz Plantation 5 Year Barbados Rum
1 oz Pimm's No. 1
3/4 oz Cinnamon Syrup
3/4 oz Lime Juice
1 dash Angostura Bitters

Shake with ice and strain into a Collins glass with 1 1/2 oz Canada Dry ginger ale. Top with ice and garnish with a lime wedge.
Two Wednesdays ago, my adventures on the town led me to Brick & Mortar where bartender Rob Hoover and Allison Connolly were working. For a first drink, I asked Rob for the Leaf Peeper that he attributed to Matty Durgin, and the idea of a rum-tinged Pimm's Cup reminded me of the Voodoo Echo. Once prepared, this tall drink yielded a lime aroma that gave way to a carbonated lime and fruity sip. Next, rum spiced with ginger and cinnamon notes made up the delightful swallow.

Tuesday, October 18, 2016

[abricot chevalier]

1 1/2 oz Fernando de Castilla Spanish Brandy
1/2 oz Luxardo Apricot Liqueur
1/2 oz Cynar
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice and strain into a coupe glass.

Two Tuesdays ago, Andrea and I visited bartender Sahil Mehta at Estragon for dinner. For a drink, I spotted one of his previous drink of the day offerings in his notebook, and the combination of apricot, Cynar, and lemon reminded me of the One One Thousand. Sahil was inspired to create a Sidecar variation with more funk by substituting apricot and Cynar in place of the triple sec. For a name, I dubbed this one the Abricot Chevalier (the Apricot Knight) after a 1969 Salvador Dali painting.
The drink began with an apricot aroma darkened slightly by the brandy and the Cynar. Next, lemon and orchard fruit notes filled the sip, and the swallow offered brandy and an Amer Picon-like fruity-bitter flavor with spice on the finish.

Monday, October 17, 2016


2 oz Blended Aged Rum (Appleton Reserve Blend)
1/2 oz Punt e Mes
1/4 oz Tawny Port (Sandeman)
1/4 oz Cinnamon Syrup
6 drop Tiki Bitters (10 drop Bittercube Jamaican #2)

Stir with ice, strain into a coupe glass, and float a cherry (omit).
Two Mondays ago, I grabbed the Smuggler's Cove Cocktail Book and searched for something straight spirits to match my mood. There, I decided upon the Cuevas (meaning "caves") invented by bartender Dane Barca. Once built, the Cuevas presented a grand aged rum aroma accented with hints of cinnamon. Next, the sip first displayed caramel and grape notes that later developed a certain smokiness, and finally, the swallow offered rum, bitter Punt e Mes, and cinnamon flavors.

Sunday, October 16, 2016


2/3 Brandy (1 1/2 oz Camus VS Cognac)
1 dash Benedictine (1/4 oz)
1 dash Maraschino (1/4 oz Luxardo)
1 dash Picon Bitters (1/4 oz Amer Picon)
2 dash Gancia Vermouth (3/4 oz Noilly Prat Dry) (*)

Stir with ice, strain into a cocktail glass, and garnish with a cherry (omit).
(*) Gancia makes a sweet, dry, and blanc vermouth. Sweet is probably what they meant here, but I wanted to balance the liqueurs' sugar with the dry. Using 1/2 oz sweet vermouth (or Punt e Mes) would probably work well here too.

Two Sundays ago, my eyes wandered through the pages of Pioneers of Mixing at Elite Bars: 1903-1933 for recipe inspiration. There, I spotted the Benediction which seemed like an interesting brandy drink that reminded me somewhat of the Creole with the vermouth, Benedictine, and Picon combination. The vermouth style was not specificed, and ordinarily I would have opted for sweet in that case; however, with the Maraschino and Picon in the mix, I opted for dry vermouth to style it after the Brooklyn. A brandy Brooklyn Creole mashup? I'm game!
The Benediction began with brandy aromas joined by dark herbal notes. Next, a complex caramel sip gave way to brandy, dark orange, nutty, and minty flavors on the swallow. Overall, it definitely satisfied the need for a flavorful nightcap.

Saturday, October 15, 2016


3/4 oz Wray & Nephew Overproof Rum
3/4 oz Appleton V/X Rum (El Dorado 5 Year)
3/4 oz El Dorado 15 Year Rum (Diplomatico Exclusiva)
1/2 oz Lime Juice
1/2 oz Simple Syrup (omit, combined below)
1/4 oz Passion Fruit Purée (1/2 oz Passion Fruit Syrup)
1/4 oz Orgeat
1 dash Angostura Bitters

Shake with ice, strain into a rocks glass (Tiki mug), and fill with crushed ice. Garnish with an umbrella, lime wheel, and orange slice (umbrella, mint, nutmeg).
After my bar shift two Saturdays ago, I reached for my copy of the PDT Cocktail Book to see if there were any gems that I had previously passed over. The one that called out to me, the Luau, matched my desire for Tiki; I had probably skipped it the first few times for I was probably too particular about the specified rums. The recipe was crafted by Gerry Corcoran in 2009 as a riff on the Luau Grog from Jeff Berry's Sippin' Safari. After looking over the original drink, the Luau is definitely its own unique beast since the original is closer to a Navy Grog. Once prepared and garnished, the Luau offered a woody spice and mint from garnish substitutions. Next, a lime and caramel sip was joined by tropical notes from the passion fruit, and the swallow was a medley of dark and funky rum flavors along with passion fruit, nutty, and spice elements.