Sunday, September 25, 2016

sumatra kula

1/2 oz Lime Juice
1/2 oz Grapefruit Juice
1/2 oz Orange Juice
1/2 oz Honey Syrup
1 1/2 oz Light Rum (Privateer Silver)

Blend with 3 oz crushed ice for 5 seconds and pour into a Pilsner glass (shake with ice, strain into a Tiki mug, and fill with crushed ice). Garnish with a mint sprig (mint and flowers).
After my shift two Sundays ago, I was in the mood for a Tiki libation so I turned to Beachbum Berry's Sippin' Safari. There, I selected Don Beachcomber's Sumatra Kula created in Hollywood circa 1934 that appeared like a Honey Bee or Honeysuckle with a medley of citrus instead of lemon. Once built, the Sumatra Kula's garnishes added floral and mint aromas to the bouquet. Next, honey balanced the lime and other citrus notes on the sip, and the rum joined further lime flavors on the swallow with a grapefruit-tinged finish.

derby cup

1 1/4 oz Four Roses Bourbon
3/4 oz Mint Syrup (*)
1 1/4 oz Pimm's No. 1
3/4 oz Lemon Juice

Shake with ice and strain into a Collins glass containing 2 oz soda water. Top with crushed ice and garnish with a mint sprig and borage flowers. Floating a barspoon of funky Jamaican rum like Wray & Nephew or Smith & Cross would not be out of place here (originally intended but left out of this drink of the day recipe).
(*) Here, a tea made from a steep with hot simple syrup, but muddling mint sprigs in simple syrup and straining will work well.
For my drink of the day at Loyal Nine two Sundays ago, I decided to make a mashup of two popular summer drinks -- namely a cross between a Mint Julep and a Pimm's Cup. From the Julep, I kept the Bourbon, mint, and crushed ice aspects and I considered floating a barspoon of Jamaican rum which is a technique called for in a few late 19th century drink books (I left it out since I figured that the extra ingredient would confuse the verbal description of the drink by servers at the tables); and from the Pimm's Cup, I kept the Pimm's, lemon, soda, and borage flower garnishes. The combination of Pimm's, Bourbon, and lemon worked rather well in the Hungry like the Wolf, but this combination went in a different direction with the mint and without the ginger beer and elderflower liqueur.

Saturday, September 24, 2016

abricot vieux

2 oz Martinique Rhum Agricole Vieux (Depaz Amber)
1/2 oz Natural Apricot Liqueur (Rothman & Winter)
1 dash Angostura Bitters
1 dash Orange Bitters (Regan's)

Stir with ice, strain into a coupe, and garnish with orange twist oil (did not discard the twist).
Two Saturdays ago, I felt like trying some of the straight spirits drinks in Martin Cate's Smuggler's Cove cocktail book, since the weather was getting a bit cooler. The one I turned to first was an aged rhum agricole cocktail that sweetened the spirit with apricot liqueur similar to John Gertsen's Rhum Agricot that called for unaged rhum agricole. Once prepared, the Abricot Vieux shared an orange, apricot, and grassy bouquet. Next, orchard fruit flavors on the sip transitioned into grassy rum and dry winter spice on the swallow.

Friday, September 23, 2016

the black stallion sets sail

1 oz Blackstrap Rum (Cruzan)
1 oz Sweet Vermouth (Alessio)
1/2 oz Fernet Branca
1/2 oz Campari
3 drop Saline Solution (1 pinch Salt)

Build in a Double Old Fashioned glass, add a large ice cube, stir to mix and chill, and garnish with an orange twist.

Two Fridays ago, I honed in for my post-shift nightcap a recipe that I spotted on Punch Drinks article on the Ferrari and other 50:50 shots and drinks. The Ferrari is an equal parts mix of Fernet and Campari that I wrote about previously in the Ferrari Colada, but it has not seemed to get much action in Boston over just plain Fernet shots. The article's recipe that I wanted to make was The Black Stallion Sets Sail by John Parra and Kyle Henkin of Fox Liquor Bar in Raleigh, NC; they described the concoction as "a neo-tiki Negroni" and the name reminded me of the Fernet-laden Follow that Black Rabbit.
The Black Stallion Sets Sail proffered orange, dark molasses, and herbal menthol notes to the nose. Next, grape, caramel, and orange flavors on the sip led into dark rum and a light minty-menthol note on the swallow. Definitely the drink would be a bit of a beast if the bitter-neutralizing salt aspect had not been included in the mix.

Thursday, September 22, 2016

red dragon

2 oz Cinzano Sweet Vermouth
1/2 oz Chai Tea Syrup
1/2 oz Lime Juice
2 dash Peychaud's Bitters

Shake with ice and strain into a coupe glass containing 1 oz soda water. Garnish with a floated lemon twist.
In thinking about new low octane drink recipes at Loyal Nine, I was inspired by the Baldwin Bar's vermouth Collins, the Dame en Rouge. I also took into consideration my Safety Dance that was removed from the menu after our tea company discontinued the blossom oolong that was the driving syrup force. Using the all sweet vermouth base of the Dame en Rouge and swapping the tea and lemon of the Safety Dance for chai tea and lime, I was rather pleased with the results. I almost dubbed this one the Red Five as a Star Wars allusion, but instead I ended up naming it the Red Dragon.

irish cocktail

1 wine glass Irish Whiskey (2 oz Teeling's Small Batch)
1 dash Maraschino Liqueur (1/4 oz Maraska)
1 dash Curaçao (1/4 oz Pierre Ferrand Dry)
2-3 dash Absinthe (1 scant bsp Butterfly)
2 dash Boker's Bitters (Bitter Truth's Jerry Thomas Decanter)

Stir with ice and strain into a cocktail glass. Garnish with an olive (omit) and lemon oil (lemon twist).

Two Thursdays ago, I finished making my way through Harry Johnson's 1882 Bartender's Manual (a 1934 reprint) mostly to read his century-plus truisms and advice about running a bar. In the recipe section which I had studied in the past, I had found a few drinks that I had missed in the past including the Irish Cocktail. Overall, the Irish Cocktail reminded me of a Fancy crossed with an Improved Irish Whiskey Old Fashioned.
The Irish Cocktail gave forth lemon, absinthe, and soft whiskey notes to the nose. Next, the malt continued on into the sip where it mingled with the Maraschino's cherry, and the swallow offered Irish whiskey and hints of orange and nutty cherry flavors with an absinthe and spice finish.

Wednesday, September 21, 2016

pastry war

1 1/2 oz Peloton de la Muerte Mezcal
1/2 oz Tempus Fugit Crème de Cacao
1/2 oz Averna
1/2 oz Lemon Juice
2 dash Bitter Truth Molé Bitters

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

Two Wednesdays ago, I stopped into Craigie on Main to pay bartender Rob Ficks a visit. For a drink, I selected his Pastry War off of the menu. The name is a reference to the first French intervention in Mexico in 1838 that ended with a British-brokered peace; it was later followed by the second French-Mexican conflict in 1861 that ended with the installation of Emperor Maximilian and provided inspiration for the Maximilian Affair cocktail name. Overall, the drink reminded me a bit of a mezcal Twentieth Century with hints of Ibsen's Door. Actually, Rob did not intend to create a mezcal recipe, but the original's Bourbon direction fell a little short, and he tried other spirits.
The Pastry War greeted the nose with lemon, smoke, and a darker note from either the Averna or crème de cacao. Next, lemon and caramel paired on the sip and gave way to smoky agave, caramel, and cacao on the swallow with a smoke finish that captured the lemon's tartness as well.

Tuesday, September 20, 2016

lonely dark

3/4 oz Beefeater Gin
3/4 oz GrandTen Apple Brandy
1/2 oz Dolin Dry Vermouth
1/4 oz Cherry Heering
1/4 oz Benedictine
1/4 oz Yellow Chartreuse
1/4 oz Ginger-infused Applejack (*)
1 dash Bitter Truth's Creole Bitters

Stir with ice and strain into a cocktail coupe.
(*) Perhaps sub a ginger liqueur.

The drink that Andrea requested at Backbar was bartender Sam Cronin's Lonely Dark. Sam explained that he had gotten into cocktail mashups lately, and this was his cross of a Widow's Kiss and a Kiss in the Dark (gin, cherry brandy, and dry vermouth). Sam also mentioned that he was inspired by the Widow's Word mashup that he had seen on this blog.
Once the drink described on the menu as "strong and sad" was prepared, it gave forth an herbal aroma that led into a sip that was vaguely fruit flavored from the cherry and perhaps other ingredients. Most of the intrigue lay in the swallow that offered gin and herbal notes with an apple and ginger finish.


1 oz Old Overholt Rye
3/4 oz Amaro Nonino
3/4 oz Amontillado Sherry
1/2 oz Giffard Apricot Liqueur
1 dash Orinoco Bitters
2 drop Salt Tincture

Stir with ice and strain into a cocktail coupe glass.
Two Tuesdays, Andrea and I desired digestif-style nightcaps after having a large dinner, so we stopped into Backbar on the way home. For a cocktail, I asked bartender Kat Lamper for the Apricottage which was described on their summer whiskey section of the menu as a "comfy cozy summer sipper." Kat also mentioned that the recipe was the handiwork of Josh Cross, and I was drawn to it due to the way apricot works well with amaro and other herbal liqueurs like Swedish Punsch. Once stirred and strained, the Apricottage presented an apricot aroma that gave way to a caramel and grape sip. Next, rye began the swallow that ended with an apricot-dark herbal combination.