Saturday, April 29, 2017

regal amburana

2 oz Aged Cachaça (Seleta Gold)
7/8 oz Lime Juice (3/4 oz)
3/4 oz Honey Syrup (I used 1:1)
2 inch Grapefruit Swath

Shake with ice, strain into a cocktail coupe, and garnish with a lime wedge (omit).
After work two Saturdays ago, my thirst led me to Sasha Petraske: Regarding Cocktails. There, I was lured in for a Daiquiri-like number called the Regal Amburana. Bartender Gil Bouhana took Milk & Honey's love of Daiquiris and used a piece of grapefruit peel as a bittering agent which became known as the "Regal" treatment. For a spirit, he opted for Avua Amburana, and I matched it with a cachaça aged for 2 years in amburana casks from Seleta. Once shaken and strained, the Regal Amburana gave forth grassy, floral, and grapefruit aromas. Next, honey and lime mingled on the sip, and the swallow showcased the funky grassy rum and the honey-floral notes from the syrup with a grapefruit finish from the peel.

Friday, April 28, 2017

:: i need your help ::

I need your help.

Amazon is refusing to stock my new book (provides shipping times of 1-2 months and has been refunding people's money) since they view that there is no demand. The only thing I can think of is that they are trying to get me to use their print-on-demand service instead of the one I have chosen.

What I need is for you to send a Tweet on Twitter to their Help:
@amazonhelp is there any way to get Boston Cocktails: Drunk & Told faster than 1-2 months?
That is all, my friends.

In the meantime, please order the book through Barnes & Noble or through The Boston Shaker store (online or in person in Davis Square, Somerville, MA).

Thank you.
Regards, Fred


2/3 Rye Whiskey (1 1/2 oz Old Overholt)
2 dash Sloe Gin (1/2 oz Averell Damson)
2 dash Dry Vermouth (3/4 oz La Quintinye)
1 dash Picon Bitters (1/4 oz Amer Picon)

Stir with ice and strain into a cocktail glass.
Two Fridays ago, I began flipping through Pioneers of Mixing at Elite Bars: 1903-1933 for my post-shift drink. In the American whiskey section, the Peabody with rye, sloe gin, and dry vermouth reminded me of No. 9 Park's Sloe Ryed but with Amer Picon instead of apricot and mint. Moreover, it also seemed like it could be a sloe gin for Maraschino version of the Brooklyn. Once prepared, the Peabody gave forth dark fruit and rye aromas. Next, a dry berry and malt sip led into rye, bitter orange, and an almost cherry-like flavor on the swallow.

Thursday, April 27, 2017

sweet hereafter

2 oz Encanto Pisco
1/2 oz Cocchi Americano
1/2 oz Dolin Blanc Vermouth
1 tsp St. Germain
1 dash Grapefruit Bitters
1 Grapefruit Twist

Squeeze the twist into a mixing glass, add the rest of the ingredients, stir with ice, and strain into a cocktail coupe.
After my bar shift two Thursday nights ago, I turned to the Death & Co. Cocktail Book for something to serve myself. Wanting something silky and smooth, I stuck with the chapters on stirred drinks and eventually came upon Joaquin Simo's 2009 the Sweet Hereafter. The drink made me think of a Pisco Martini with fruity and floral flavors contributed by Cocchi Americano, elderflower liqueur, and grapefruit bitters. In the glass, the Sweet Hereafter shared a floral note from the blanc vermouth and the St. Germain elements that led into a peach and white grape sip. Next, the swallow gave forth pisco, floral, and grapefruit flavors.

Wednesday, April 26, 2017

brooklyn bridge

1 1/2 oz Bulleit Rye (Old Overholt)
3/4 oz Sweet Vermouth (Cocchi)
1/4 oz Maraschino (Luxardo)
1/4 oz Ramazzotti Amaro
4 dash Chocolate Bitters (Bittermens)

Stir with ice, strain into a cocktail coupe, and garnish with a cherry.

Two Wednesdays ago, I ventured into another new cocktail book, Pittsburgh Drinks, for my evening's libation. The inaugural recipe I selected was the Brooklyn Bridge from Christopher Kuhn of Bar Marco that seemed like the middle ground between the classic Brooklyn and Misty Kalkofen's Brooklyn Brawler. With Amer Picon being difficult to source, Christopher opted for Ramazzotti and chocolate bitters here.
The Brooklyn Bridge shared a rye and cherry nose that led into a caramel, malt, and grape sip. Next, the rye whiskey flavors on the swallow were joined by Maraschino's nutty, Ramazzotti's root beer, and the bitters' chocolate notes.

Tuesday, April 25, 2017

deep blue sea

2 oz Gin (Beefeater)
3/4 oz Cocchi Americano
1/4 oz Violet Liqueur (Rothman & Winter Violette)
2 dash Orange Bitters (Regan's)

Stir with ice and strain into a cocktail glass. Garnish with a lemon twist.
Two Tuesdays ago, I reached for my new copy of Michael Madrusan and Zara Young's A Spot at the Bar and decided upon the Deep Blue Sea. That recipe was Madrusan's first drink that he ever worked on with Sasha Petraske, and overall, it reminded me of an Atty (or Attention) Cocktail without the absinthe and with Cocchi Americano instead of the dry vermouth. Once in the glass, the drink was closer to a light shade of purple rather than blue from my Rothman & Winter Crème de Violette. Next, a lemon, pine, and floral aroma greeted the nose and led into a peach-orange sip. Finally, the swallow shared juniper, ginger, and peppery flavors with a floral finish.

the birth of liquid desires

1 oz Privateer Gin
1/2 oz King's Ginger Liqueur
1/2 oz Giffard Orgeat
1/2 oz Pineapple Shrub
1/2 oz Lime Juice

Shake with ice, strain into a Pilsner (or Highball) glass, fill with ice, garnish with 2 dash Angostura Bitters and a mint sprig, and add a straw.
For Andrea's first drink at Estragon, she requested bartender Sahil Mehta's drink of the day that utilized Privateer's Tiki Gin. For a name, I proposed a few Salvador Dali painting titles, and The Birth of Liquid Desires from 1932 won out. Once prepared, the drink generated a clove, mint, and pineapple bouquet. Next, a creamy lime sip gave way to a gin, ginger, and nutty swallow with pineapple finish that later gained clove notes from the floated bitters.

Monday, April 24, 2017

death in the garden

1 oz Blanco Tequila
1/2 oz Giffard Orgeat
1/2 oz Campari
1/2 oz Lime Juice
8 leaf Mint

Shake with ice, strain into a cocktail coupe containing 1 oz Kila Cava, and garnish with a floated mint leaf.

Two Mondays ago, Andrea and I made our way down to the South End to have dinner at Estragon. For a first drink, I spotted a recipe in Sahil Mehta's drink notebook that seemed like a sparkling tequila version of his Kamayura. Later, it got dubbed the Death in the Garden after the 1956 Luis Buñuel movie.
The Death in the Garden shared a mint and agave nose that later displayed orgeat aromas. Next, a carbonated lime sip gained a bit of creaminess from the orgeat as the cava's bubbles decreased over time. Finally, the swallow offered tequila, nutty, and mellow bitter orange flavors with a minty finish.

Sunday, April 23, 2017

papa hogo

2 oz Denizen Merchant's Reserve Rum
3/4 oz Palo Cortado (or Oloroso) Sherry (Lustau Oloroso)
1/4 oz Benedictine
1/2 oz Kronan Swedish Punsch
3/4 oz Lime Juice
1/2 oz Honey Syrup
1 dash St. Elizabeth Allspice Dram (1 bsp)
2 dash Bittermens Mole Bitters

Shake with ice, strain into a Tiki mug, fill with crushed ice, and add a straw; I garnished with freshly grated nutmeg.
For a nightcap two Sundays ago, I selected a recipe that I had found from Rafa García Febles on the Barnotes app web page called the Papa Hogo. In the mug, the drink presented a nutmeg aroma from the garnish I added. Next, a lime, grape, and honey sip transitioned into a rum, nutty sherry, and tea swallow with a chocolate and allspice finish.