Thursday, October 27, 2016

shark god of molokai

1 1/2 oz Bourbon (Larceny)
3/4 oz Swedish Punsch (Kronan)
1/4 oz Absinthe (Pernod Absinthe)
3/4 oz Lemon Juice
1 oz Pineapple Juice

Shake with ice and strain into a cocktail glass. Make a line on the froth with Peychaud's Bitters and garnish with a mint leaf "shark fin."

Two Thursdays ago, I was flipping through Lou Bustamante's recently released The Complete Cocktail Manual and stumbled upon a small collection of Tiki recipes. The one that called out to me was the Shark God of Molokai crafted by Andrew Dolinsky of Cleveland Heath in St. Louis. The book explained how "A professor of Polynesian studies named this cocktail after the legend of the Shark God, who helped priest Kamalo avenge the death of his sons by chief Kupa. The Shark God created a tempest that swept the chief into the sea, where was devoured by the god."
The Shark God of Molokai proffered an anise-driven aroma from the Peychaud's Bitters garnish combining with the drink's absinthe. Next, the fruit components of lemon and pineapple filled the sip, and the swallow shared whiskey and tea tannin with a pineapple and anise spice finish.

Wednesday, October 26, 2016

carmen miranda

1 oz Rittenhouse Rye
1 oz Amaro Lucano
1/4 oz Giffard Banane du Bresil
1/8 oz Yellow Chartreuse
3 dash Jerry Thomas Decanter Bitters

Stir with ice and strain into a coupe glass. Garnish with either a floated dried banana chip (others) or a pineapple wedge and paper parasol (here).
Two Wednesdays ago, I attended an Amaro Lucano industry night at Park in Cambridge. One of the drinks that I had was a house original called the Carmen Miranda that came across like a tropical Black Manhattan given the banana aspect. Once built, the Carmen Miranda proffered pineapple and banana aromas. Next, the amaro donated caramel notes to the sip that were colored with tropical notes from the banana liqueur, and the swallow paired the rye with dark herbal notes with a return of the banana on the finish.
Going South
• 1 oz Diplomatico Reserva Rum
• 1 oz Amaro Lucano
• 1/4 oz Amontillado Sherry
• 1/4 oz Honey Syrup
• 2 dash Bittermens Burlesque Bitters
Stir with ice, strain into a rocks glass, fill with fresh ice, and garnish with a grapefruit twist.
The other drink I had was Tad Carducci's Going South that combined grape, honey, and rum flavors to the rich amaro in a rather delightful nightcap or Rum Manhattan sort of way.

Tuesday, October 25, 2016

april in paris

2 oz Salers Gentian Liqueur
1 oz Lemon Juice
3/4 oz Cardamom Syrup
1/2 oz Benedictine

Shake with ice and strain into a Collins glass with 2 oz soda water. Fill with ice and garnish with a cherry and a dehydrated lemon wheel.
For Andrea's first drink at the Baldwin Bar at Sichuan Garden II, she asked bartender Patrick Andrew for the April in Paris that Patrick attributed to Vannaluck Hongthong. With a gentian liqueur in the mix in a four part Collins-style drink, it reminded me of the Vatican City and the Italian Stallion. Once prepared, the April in Paris proffered a cherry and herbal bouquet to the nose. Next, a carbonated lemon sip led into a herbal swallow heavy on the gentian earthy notes and finishing with cardamom spice. Overall, rather refreshing and just as delightful as the other local April in Paris tribute to the Count Basie jazz album was.


1 1/2 oz Avua Cachaça
3/4 oz Lime Juice
1/2 oz Orgeat
1/2 oz Cinnamon Syrup
1/2 oz Absinthe

Shake with ice, strain into a Double Old Fashioned glass, and fill with crushed ice. Garnish with mint sprigs, a smouldering cinnamon stick, and 3-4 dashes Peychaud's Bitters.

Two Tuesdays ago, Andrea and I ventured up to Woburn to have dinner at Sichuan Garden II's Baldwin Bar. For a drink, I asked bartender Patrick Andrew for the Kokomo off of the new cocktail menu that he attributed to Mick Kellogg. With the rum, lime, orgeat, and cinnamon, the idea reminded me of the Cuban Anole but with a dose of absinthe in the mix.
The Kokomo offered up mint aroma to the nose to add to the cinnamon smoke air filling up my end of the bar. Next, lime accented the creamy sip, and the swallow began with grassy and earthy rum and orgeat flavors, respectively, and ended with cinnamon and absinthe's anise on the finish.

Monday, October 24, 2016

gin basil smash

2 oz Gin (Beefeater)
1 oz Lemon Juice (3/4 oz)
3/4 oz Simple Syrup
Handful Basil Leaves

Muddle the basil in a shaker, add the rest of the ingredients, shake with ice, and double strain into a Double Old Fashioned glass. Fill with ice and garnish with a basil sprig.

Two Mondays ago, I was in the midst of reading Robert Simonson's A Proper Drink when I spotted the Gin Basil Smash. The drink was created by Jörg Meyer in 2008 at Le Lion at Hamburg, Germany, and it garnered the Best New Cocktail award at the 2008 Tales of the Cocktail Spirited Awards. I have had a few drinks with basil including the Silent Order and Surbiton Road, so I was game to try this one especially before the first frost wipes out my herb garden.
The Smash began with the spicy herbalness of the basil on the nose that led into a lemon-driven sip that shared a hint of vegetalness. Next, the swallow presented basil flavors that pleasantly transitioned into the pine and other gin notes.

Sunday, October 23, 2016

the chadburn

2 oz Blended Aged Rum (El Dorado 5 Year)
1/2 oz Tawny Port (Sandeman)
1/2 oz Natural Pear Liqueur (Rothman & Winter)
6 drop Bittermens Mole Bitters

Stir with ice and strain into a coupe glass.

To cap off my Sunday night two weeks ago, I looked for a stirred drink in the Smuggler's Cove Cocktail Book. Martin Cate's The Chadburn was one that I had spotted over the summer, but I had skipped over it since I was favoring more citrus-forward recipes at the time. With the chilly weather, it seemed the perfect season to try his tribute to the Chadburn Telegraph which was used on ships and submarines to communicate with the engine room.
The Chadburn's port wine played a significant role in this cocktail starting in the aroma realm where the grape notes were joined by hints of aged rum. The grape continued on into the sip where it mingled with the rum's caramel and hints of the pear liqueur. And finally, the rum combined with the grape on the swallow along with a chocolate and pear finish.

Saturday, October 22, 2016

nth degree

1 oz Rhum Clement VSOP (Depaz)
1 oz Laird's Bonded Apple Brandy
1/2 oz Green Chartreuse
1 Demerara Sugar Cube
2 dash Fee's Whiskey Barrel-Aged Bitters

Muddle the sugar cube with the bitters (I added a splash of water). Add rest of the ingredients, stir with ice, and strain into a rocks glass with a large ice cube. Garnish with both lemon and orange twists.
Two Saturdays ago, I continued my re-visitation of the PDT Cocktail Book in search of passed over gems, and the one that called out to me was Nate Dumas' 2008 Nth Degree. Nate was influenced by Milk & Honey's complementary split base spirits drinks as well as their spirit-forward Old Fashioned style of cocktails in creating this cocktail. Indeed, rhum and apple brandy are a rather complementary combination such as in the Town Crier. Once prepared, the Nth Degree offered up lemon and orange oils that were spiced by the bitters' cinnamon to the nose. Next, the brandy's apple notes filled the sip, and the swallow combined grassy rum, apple, and Chartreuse's herbal elements with a cinnamon finish.

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...