Saturday, September 23, 2017

prizefighter no. 7

3/4 oz Salers Gentiane Liqueur
3/4 oz Dolin Blanc Vermouth
3/4 oz Wray & Nephew Overproof White Rum
3/4 oz Simple Syrup
1/4 oz Lemon Juice
6-8 leaf Mint
3-4 wedge Lemon
1 pinch Salt

Muddle lemon wedges, mint, and salt in simple syrup. Add the rest, whip shake, and strain into a rocks glass with crushed ice. Garnish with a mint bouquet and add straws.

Two Saturdays ago, I decided to make one of Nicholas Jarrett's variations on the Prizefighter that I had spotted on the BarNotes app. The gist of the series is an amaro-vermouth Smash (the citrus wedge-mint variety popularized at Eastern Standard et al.) with a pinch of salt to mollify the bitterness. I narrowed the list of 8 down to two that contained gentian liqueur and blanc vermouth, and Andrea picked the one that had the addition of overproof funky Jamaican rum. Jarrett described how he created this at The Cure in New Orleans, and it appears to be a variation on the rum-less version (No. 6) that he listed as a 2012 invention.
The Prizefighter No. 7 greeted the nose with a mint aroma. Next, lemon with light green herbal notes on the sip led into gentian and floral flavors on the swallow with a hint of mint and rum funk on the finish. Indeed, perhaps due to the salt, the drink was a lot less rum funky as well as less minty than expected.

Friday, September 22, 2017

eskimo's kiss

10-12 leaf Mint (16)
2 cubes Demerara Sugar
2 oz Lime Juice
1 1/2 oz Simple Syrup
4 oz White Rum (3 1/2 oz Plantation 3 Star + 1/2 oz Rum Fire)

In an Imperial pint glass (regular pint glass), dissolve the sugar cubes in lime juice through muddling. Add simple syrup and mint and lightly muddle again. Next, add the rum, fill with chunky crushed ice, stir, add two straws, and garnish with a mint sprig (5 sprigs).
In "The Fix" section of Sasha Petraske: Regarding Cocktails, Andrea and I were lured into the Eskimo's Kiss two Friday nights ago. The book described the drink as "a double Mojito in a large glass with two straws" (and no soda water) and mentioned how Sasha used to trade this drink at the nearby photocopy shop to have work done for the bar. With two straws, the instructions suggested to share with someone that you would not mind rubbing noses with. Once prepared, the Eskimo's Kiss shared a mint aroma, and when mutually leaning in for a sip, the drink lived up to its name. The sip gave forth lime balanced by demerara's richness and simple syrup's sweetness, and the swallow mixed funky rum and fresh mint flavors. Without soda water or a shaking step, the drink took on a less lively and more silkier feel akin to a Rum Julep (with citrus) such as the Santiago Julep.

Thursday, September 21, 2017

surf liner

2 oz Canadian Rye Whisky (Alberta Premium)
1 oz Pineapple Juice
3/4 oz Lemon Juice
3/4 oz Orgeat
2 dash Peychaud's Bitters

Shake with ice, strain into a double old fashioned glass, fill with crushed ice, and garnish with a pineapple leaf, edible orchid, and lemon wheel (edible nasturtium flower and lemon swaths).
Two Thursdays ago, I turned to Imbibe Magazine online for the evening's refreshment. There, I found Gabe Fonseca's Surf Liner that he crafted at Polite Provisions in San Diego, and the form reminded me of other Polite Provision recipes such as the Iron Ranger and the Tourist Trap which both were great. Once prepared, the Surf Liner gave forth a lemon and peppery-floral aroma from my choice of garnish. Next, a creamy pineapple sip gave way to whiskey and nutty flavors on the swallow with a lemon and anise finish. Here, the Canadian whisky really brought out the almond notes in my orgeat.

rolls royce

1/2 Dry Gin (1 1/2 oz Beefeater)
1/4 Sweet Vermouth (3/4 oz Cocchi)
1/4 Dry Vermouth (3/4 oz Noilly Prat)
1 dash Benedictine (1/4 oz)

Stir with ice and strain into a cocktail glass; I added a lemon twist.

After returning home from Ward 8, I was in the mood for a nightcap, so I turned to the 1930 Savoy Cocktail Book. There, I spied the Rolls Royce Cocktail that came across as a Perfect Martini with a dash of Benedictine. The Savoy has other car-related drinks like the Bentley with a similar feel, and I was surprised that I had never written about this classic despite discussing variations of it like the Aston Martin. I did make reference to it in my old drink journal when writing about the Lamb's Club (which has equal parts gin and the two vermouths with two dashes of Benedictine), but I could not confirm if I had ever had the Rolls Royce itself.
In the glass, the Rolls Royce gave forth lemon notes to the nose before giving way to a slightly sweet grape on the sip. Next, the swallow proffered gin and a rounded herbalness with a light minty finish. The sweet vermouth in the mix seemed to obscure the Benedictine that shone through more in the Poet's Dream that only contained the dry vermouth.

Wednesday, September 20, 2017

healthy scratch

1 1/2 oz Bache Gabrielsen VS Cognac
1 oz Bianco Vermouth
1/4 oz Campari
1 pinch Salt

Stir with ice, strain into a cocktail coupe, and garnish with a lemon twist.
Two Wednesdays ago, I went over to Ward 8 to visit my old coworker Michelle Harrington who was at the stick that night. For a first drink, I asked Michelle for the Healthy Scratch that was new on their menu. Once prepared, the drink offered a lemon and floral aroma which shared the richness of the Cognac. Next, a sweet white grape sip gave way to brandy on the swallow with an orange finish. Indeed, the pinch of salt significantly reduced the Campari's bitterness but retained its citrus-herbal complexity.

Tuesday, September 19, 2017

commando

1 1/2 oz Bourbon (Four Roses Yellow Label)
3/4 oz Lemon Juice
3/4 oz Triple Sec (Cointreau)
1 dash Absinthe (1 bsp Kübler)

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

Two Tuesdays ago, I turned to A Spot at the Bar for recipe inspiration. There, I spied in the Sidecar variation section the Commando that was described as "a delicious Bourbon Sidecar with a cheeky dash of absinthe." The combination reminded me of a drink I used to make a regular who hated gin; I modified Sam Ross' Sunflower Cocktail to be a Bourbon drink and soon it became one of his two calls at the bar. Moreover, Drink once made me a Bourbon Corpse Reviver No. 2 that has a similar balance as the Commando.
The Commando greeted the senses with a lemon and anise nose. Next, orange and lemon on the sip preceded whiskey and tart orange on the swallow with an absinthe-herbal finish. Definitely, the dash of absinthe gave this Whiskey Daisy combination some panache.

Monday, September 18, 2017

barracuda

1 oz Gold Rum (3/4 oz Diplomatico Añejo + 1/4 oz Smith & Cross)
1/2 oz Galliano
1 oz Pineapple Juice
1/4 oz Lime Juice (*)
1/4 tsp Sugar (1 bsp Simple Syrup) (*)

Shake with ice, strain into a cocktail glass or pineapple shell, and fill with Champagne (strain into a Champagne flute containing 2 oz Willm Blanc de Blancs). Garnish with a cherry and a lime wheel (nasturium flower).
(*) Increasing to a 1/2 oz lime juice and/or dropping the sugar/simple syrup aspect would probably not be out of line here.
While editing the blog to free myself of Photobucket (who drastically changed their TOS), I spotted Scott Holliday's Whiskey-A-Go-Go that he created at Rendezvous shortly after the Galliano L'Autentico (re)release in 2009. I read my post-note that Scott was inspired by the Galliano-containing Barracuda, and I was inspired to make the original which I found in Stan Jones' 1977 Complete Barguide. Once prepared, the Barracuda offered vanilla aromas that joined my garnish choice's peppery floral notes. Next, a crisp lime with hints of pineapple led into funky rum and vanilla on the swallow with a pineapple, white wine, and anise finish.

Sunday, September 17, 2017

forbidden fruit

1 oz Boulard VSOP Calvados
1 1/4 oz Dolin Blanc Vermouth
1/2 oz Orgeat
1/2 oz Lime Juice

Shake with ice, strain into a cocktail coupe glass, and garnish with a cherry with a little bit of syrup.

Two Sundays ago, I decided to make a recipe that I had spotted on ShakeStir called the Forbidden Fruit. The recipe was created by Tom Richter of TomR's Tonic and formerly of Dear Irving in NYC for the book The Way We Ate as a way to correct the Apple-tini. Tom explained, "Instead of all the junk that goes in that drink, I use Calvados, and fresh ingredients, making this is a truly delicious, delicate, and elegant solution. The name is a double entendre of 1. the apple from Eden, and 2. the sensual aspect of the cocktail." Indeed, the recipe reminded me of how we used to make Jack Roses at a previous bar in response to a request for a Sour Apple Martini, but here the Jack Rose's grenadine and Peychaud's Bitters are swapped for orgeat and blanc vermouth.
The Forbidden Fruit greeted the nose with crisp apple with nutty unternones. Next, a creamy and crisp sip was followed by apple and nutty orgeat flavors with a crisp lime finish reminiscent of green apple.

Saturday, September 16, 2017

park genoves swizzle

2 oz Lustau Amontillado Sherry
1/2 oz Giffard Banane du Bresil
1/2 oz Velvet Falernum
1/2 oz Lime Juice
2 sprig Mint

Muddle the mint in the falernum and banana liqueur. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill while keeping the mint at the bottom. Add a straw, garnish with 2-3 dash Angostura Bitters and a mint bouquet.

Two Saturdays ago, I was inspired by some of the low proof sherry drinks that I had spotted while perusing this blog, and I decided to improvise. I was inspired by the sherry-based Platonic Julep and other drinks and took it in a Queen's Park Swizzle direction. Using sherry as a base for tropical and Tiki drinks has been an interest of mine such as in the Sherry Mai Tai and Jungle Bird, so taking it in a Swizzle direction seemed quite natural. For a name, I dubbed this one after an amazing park in Cadiz, the area of sherry production in Spain.
The Park Genovés Swizzle began with a spiced aroma filled with clove and mint notes. Next, lime meeting grape on the sip gave way to nutty and tropical banana flavors on the swallow with a return of clove and mint on the finish.