Saturday, December 16, 2017

rook racked

1 1/2 oz Bonal Gentiane-Quina
1 oz Pierre Ferrand Ambre Cognac (Couvoisier VS)
1/2 oz Tanqueray Gin
1 tsp Gilka Kümmel (Helbing)
3 dash Orange Bitters (Regan's)
4 dash Absinthe (1/2 bsp Kübler)

Stir with ice, strain into a Nick & Nora glass (coupe), and garnish with a lemon twist.
Two Saturdays ago, I was perusing the BarNotes app when I spotted a curious drink by Nicholas Jarrett called the Rook Racked that he crafted at Brooklyn's Dram in 2011. With Bonal, Cognac, and absinthe, it reminded me of the Quinquina Cocktail, but with the additional herbal elements from gin and kümmel instead of fruit ones, it reminded me of some of the drinks in Beta Cocktails. Once prepared, the Rook Racked offered up a lemon oil aroma over anise and caraway notes. Next, a grape sip gave way to brandy, juniper, caraway, and cumin flavors on the swallow with an anise finish.

Friday, December 15, 2017

rio grande

1/3 Sweet Vermouth (1 oz Cocchi)
1/3 Gin (1 oz Hendrick's)
1/3 Tequila (1 oz Cimarron)

Stir with ice and strain into a cocktail glass.

Two Fridays ago, I spotted an intriguing old tequila recipe that did not come from the mysterious pamphlet "Popular Cocktails of The Rio Grande" but from the British 1937 Café Royal Cocktail Book. This drink called the Rio Grande paired gin and tequila which are two spirits that I do not believe that I have had together in the same glass. Could they work? Perhaps not in a convincing way with a London Dry Gin, but what about a more vegetal Western style one? The one I selected was Hendrick's for I felt that its cucumber notes might complement the agave flavors decently.
The Rio Grande began with a cucumber-vegetal nose that had almost minty notes to it. Next, a grape sip led into a vegetal swallow with mint and sage flavors. Andrea comment about the drink was that it had a "dry, desert herbalness like the Rio Grande."

Thursday, December 14, 2017

guggenheim cocktail

1 jigger Dry Vermouth (2 oz Noilly Prat)
2 dash Fernet Branca (1/8 oz)
1 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass.
After viewing the putative earliest recipe for the Alaska in Jack Straub's 1913 Manual of Mixed Drinks on the EUVS site, I began perusing this book for other cocktail ideas. One that popped out to me was the aperitif-style Guggenheim Cocktail which was different from the one in Pioneers of Mixing at Elite Bars. Once prepared, this Guggenheim began with an orange aroma with light menthol notes. Next, a crisp white wine sip led into herbal and orange flavors with a menthol finish.

Wednesday, December 13, 2017

a few dollars more

1 oz Cabrito Blanco Tequila
3/4 oz Aperol
3/4 oz Lime Juice
1/2 oz Agave Syrup (1:1)
1 dash Regan's Orange Bitters
1 pinch Salt

Shake with ice, strain into a Highball glass with 8-9 oz of Ithaca Flower Power IPA.
Two Wednesdays ago, I stopped into Green Street and asked bartender Zoard Wells Tyeklar for the A Few Dollars More from the smaller cocktail menu. Since IPA-style beers work well with tequila such as in the End of Days and the Zimmermann Telegram, I was excited to give this one a try. Once prepared, the A Few Dollars More offered an orange aroma that preceded a citrus and malt sip. Next, tequila mingled with grapefruit, orange, and lime notes on the swallow with a bitter hops finish.

Tuesday, December 12, 2017

brotherly advice

2 oz Diplomatico Reserva Exclusiva Rum
3/4 oz Rare Wine Company Verdelho Madeira (Blandy's 5 Year Verdelho)
1/4 oz Cointreau
1 bsp Crème de Cacao (Tempus Fugit)
1 dash Orange Bitters (Regan's)
2 dash Bittermens Tiki Bitters (Bittermens Burlesque Bitters)

Stir with ice, strain into a cocktail glass, and garnish with a wide orange peel swath.

For the cocktail hour two Tuesdays ago, I decided to make a recipe that I had spotted on the BarNotes app called Brotherly Advice. The drink was crafted by Peter Bodenheimer, the app's creator, who began working on a rum and Madeira cocktail. The name stemmed from his needing help to round out the ingredients, so he asked his brother Neal who co-owns The Cure and Cane & Table in New Orleans. In the end, the Verdelho Madeira's chocolate undertones (as described in this post on Madeira) were accented by crème de cacao; moreover, orange flavors are complementary to many Madeiras so I can understand the orange liqueur and bitters added here.
The garnish's orange oil aromas accented the sweet grape notes on the nose. Next, a semi-dry caramel and grape sip led into a rum, chocolate, and orange swallow with a spice-laden finish.

artists and models

2 oz Dewar's Scotch
1/2 oz Banana Syrup (*)
1/4 oz Jagermeister
1/2 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice, strain into a rocks glass, fill with ice, and garnish with a lemon twist.
(*) Add 6 oz sugar and 6 oz water to a pot, bring to a boil, and add 1 banana cut into 10 pieces. Simmer covered. After 5 minutes, cut each piece into half, and simmer covered 5 more minutes. Turn off heat, cut each piece in half, cover again, let cool, and strain. This is more of a flavored syrup than a sweetened purée.
To round out my Anais Nin menu at the Cocktail Lab at Earl's in the Prudential Center, I decided on making a banana syrup. Since banana worked rather well with Scotch in the Holy Molé!, I took the drink in that direction. Moreover, since banana and caramel and winter spice from an amaro worked well in drinks like the Freak C'est Chic, I supplemented the flavors here with Jagermeister and Angostura Bitters. For a name, I selected Anais' Artists and Models.

Monday, December 11, 2017

spy in the house of love

2 oz Aviation Gin
1/2 oz Lychee-Black Tea Syrup (*)
1/4 oz Cointreau
1/2 oz Lemon Juice

Shake with ice, strain into a glass, and garnish with an orange twist.
(*) Steep 4 tsp lychee-black tea leaves in 8 oz boiling water for 5 minutes. Strain and dissolve in an equal volume of sugar. The tea can be found in decent Asian supermarkets such as Reliable Market in Union Square, Somerville, MA, or on Amazon such as this one (same brand I used).
For my second drink at the Cocktail Lab at Earl's Prudential, I wanted to utilize an unique tropical tea that I found at a local Asian market that combined lychee flavor and black tea. To bolster the fruitiness and round out the tea and tropical notes, I added Cointreau to the mix, and balanced the syrup and liqueur's sweetness with lemon. After trying a few spirits, gin seemed to allow the tea syrup flavors to shine through the best. For a name, I continued on with my Anais Nin theme and opted for her novella Spy in the House of Love.

the basque and bijou

1 oz Appleton Estate 12 Year Rum
1 oz Remy VSOP Cognac
1/2 oz Roasted Green Tea Syrup (*)
1/4 oz St. Germain Elderflower Liqueur
1/2 oz Lemon Juice

Shake with ice, strain into a cocktail coupe with 1 1/2 oz soda water, and garnish with a lemon twist.
(*) Steep 4 tsp roasted green tea in 8 oz boiling hot water for 5 minutes. Strain and mix with an equal volume of sugar.
For my fifth and final night at Earl's Cocktail Lab at the Prudential Center, I decided upon a literary tribute to author Anais Nin via a trio of drinks on the menu. The first was inspired by the Fascination Street, a punch I had made three weeks prior. I kept the Cognac, tea syrup, and lemon juice elements but split the spirit with aged rum and swapped the jasmine tea for a roasted green one. And instead of guava jelly, I added some brighter notes from elderflower liqueur to counter to the darker ones offered by the tea change as well as some soda water to lighten the body. For a name, I opted for the story The Basque and Bijou from Delta of Venus.

Sunday, December 10, 2017

jasper's rum punch

1 1/2 oz Wray & Nephew Overproof White Rum
1 1/2 oz Jasper's Basic Stock Mix (*)

Build in a Collins glass, fill with crushed ice, and swizzle to mix and chill. Garnish with a mint sprig and a lime slice-cherry flag (mint sprig only).
(*) Jasper's Basic Stock Mix: Stir to dissolve 12 oz sugar in 16 oz lime juice. Add 1 oz Angostura Bitters and 1 heaping tsp freshly grated nutmeg. Refrigerate. Shake before using. I made a scaled down version of this mix.

Two Sundays ago, I spotted a mention of Jasper's Rum Punch and recalled that I had never tried this drink before. Therefore, I hunted down the recipe and backstory from a combination of Ted Haigh's Vintage Spirits and Forgotten Cocktails and Jeff Berry's Potions of the Caribbean. Haigh regaled how rum collector Stephen Remsberg in 1972 acquired the recipe from Jasper Le Franc who had created both the mix and the punch as the lead bartender at the Bay Roc Hotel in Jamaica. The recipe for the mix in Berry's book was more precise, so I ended up going with that one.
The punch provided a mint aroma over Jamaican rum notes. Next, lime with a caramel-like element from the bitters filled the sip, and the swallow offered funky rum flavors accented with a lot of spice.